Did you know that Japanese Rice "Koshihikari" is grown in Mwea, Kenya? Koshihikari is produced by Kenyan farmers under Mwea Irrigation Scheme, which was greatly developed by the finance and to technical assistance of Japan International Cooperation Agency (JICA). Koshihikati is well known by foreigners as Sushi rice. Compared to Kenyan varieties, this rice has a bit of stickiness so you can easily make sushi rice blocks. Further more, Japanese rice goes very well with many kinds of dishes. Why don't you try this for traditional Kenyan cuisine, curry, and pilau? You will enjoy different texture and taste! Please cook it almost the same way as Kenyan rice. 1. Wash the rice well and drain water. 2. Rice and water is 1:1 to 1:1.5 Please adjust the amount of water depending on the type of pot you have. 3. Put a lid. Start boiling with higher to medium heat. 4. When it starts to boil, reduce the heat. Simmer for about 15min. 5. When water disappears, stop the heat. Leave it with the lid for 5minutes.


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  • 1kg
  • 5kg

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