Black & Red Rice

Red Rice, Black Rice | 赤米・黒米

Black & Red Rice

昔の職場の人達が無農薬・無化学肥料で作った「赤米と黒米」。
お米の原種と言われている赤米。食物繊維が白米の8倍、栄養豊富な赤米を輪島の塩で塩おにぎりに。赤米は今やほとんど栽培されてないらしく、貴重な食材。お米の味を味わうには、、塩おにぎり。とっても超贅沢な気持ちにさせてくれます。

White rice is a common ingredient to most everyone, but perhaps the ‘red’ nor ‘black’ rice may not be of such.

The  ‘red and black’ rice look similar to the ‘brown rice’ but with the red rice it’s quite red and both produced only in small quantities. It’s mostly for personal (rice farms) or local community consumption.

Both these rice added and cooked with white rice makes it a healthy and nutritious rich rice, and above all it’s delicious!

Black & Red Rice
Black & Red Rice
Black & Red Rice

A simple ‘onigiri’ (rice ball) which is one of our Japanese basic standard food. Onigiri is traditionally filled with ume (umeboshi)(sour pickled plum), salted salmon, katsuobushi (dried fermented tuna), kombu(pickled seaweed) or tarako (salted fish roe) but pure ‘salted onigiri’ is for pure rice lovers, to actually taste the subtle difference of rice which every brand  has it’s own uniqueness.

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