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March 25, 2023 open
Matsumoto Rice Grain, a rice shop that has been in business for 80 years, has opened an antenna store for onigiri rice balls and rice flour sweets. The third-generation owner, Mr. Matsumoto, says, "I hope people will rediscover the deliciousness of rice," especially now that the price of wheat has skyrocketed and rice food is once again attracting attention.
The rice balls are made mainly from Koshihikari rice grown in Tango by contract farmers, blended with a little glutinous rice so that the rice tastes good even when cold. The freshly milled rice is cooked in fresh water from Manai and combined with special ingredients.
Also interesting are novel products that show the potential of rice, such as financiers and madeleines made with homemade rice flour, and chicken fried chicken using rice flour for the batter.
From left: Ran-o, 200 yen. The rich, rich flavor of the egg yolk soaked in broth and soy sauce for two days enhances the sweetness of the rice. Sujiko (sushi roe) 250 yen is a luxurious dish with the original flavor of sujiko, which is not marinated in soy sauce but salted to perfection. Ebi temmusu (shrimp tempura) 250 yen is battered with finely milled rice flour to ensure crispy frying. Of course, it goes well with rice.
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