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Yutaka Brown Rice 10kg

Regular price £28.50

Tax included.

Short Grain Brown Rice.



Short Grain Brown Rice 100%.


Typical Value per 100g:
Energy 1427kJ / 341kcal
Fat 1.9g
of which saturates 0g
Carbohydrates 77.4g
of which sugars 0g
Fibre 0g
Protein 7.5g
Salt 0.02g


See ingredients in bold.


The brown rice is achieved with a less deepened process compared to the white one. Therefore it's rich in fibres and nutrients, ideal for our well-being. 

Carefully farmed with diligent Japanese techniques to ensure each grain stays richly nourished through to cooking, this rice makes authentic Japanese meals all the more simpler and fulfilling to enjoy. 


Ideal for macrobiotic cooking, sauteed rice, rice with sauce and soups.


For 3 servings:

Wash 250g Brown Rice with cold water, stirring in a circle with your hand. Drain and repeat until water is clear.

Add the washed rice to 330ml fresh cold water and bring to the boil. Then simmer on a low heat for 10 minutes with the lid on.

Turn off the heat and leave to stand for 10 minutes with the lid on before serving.


Japanese Fried Rice

1/4 cup low-sodium soy sauce  
1 tablespoon plus 1 teaspoon sakE.
2 tablespoons butter, room temperature
3 cloves garlic, minced (1 tablespoon).  
2 teaspoons safflower oil  
3 large eggs  
1 pound chicken breasts, cut in 1 1/2 to 2 inch strips, 1/2-inch wide   
1 small white onion, small chopped (1 cup)      
1 carrot, cut in small pieces (1/2 cup)      
1 scallion, white and pale-green parts chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional)    
4 cups day-old cooked long grain rice    
Coarse salt and freshly ground black pepper

In a small bowl combine soy sauce and sake. In a separate bowl combine butter and minced garlic. Set both aside.

Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs and 1 teaspoon soy mixture. Add egg mixture; cook until set, about 1 to 2 minutes. Transfer cooked eggs to a cutting board (reserve skillet); roll up, and thinly slice eggs crosswise. Set aside.

Increase heat to high, add chicken in one layer; season with salt. Add half the butter mixture. Cook turning once until browned on both sides, 1 1/2 to 2 minutes. Add 1 tablespoon soy mixture; stir to coat. Remove to board with eggs. Add onion, carrot, scallion, and remaining butter mixture; cook 2 minutes until just beginning to brown. Add rice, cook, tossing occasionally and scraping rice from bottom of pan, until heated through, about 3 minutes. Add back chicken and scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Season with salt and pepper. Garnish with additional scallion greens.

The seductively savory combination of soy sauce, sake, butter, and garlic seasons this chicken-and-egg fried rice. It's a complete meal that the whole family will devour. Day-old rice works best in this recipe, so plan ahead. 


Store in a cool, dry place.
Once opened keep the bag sealed or place in airtight container and consume within 1 year.





Item Code:


Country of Origin:



Tazaki Foods Ltd.,              
12 Innova Way,Enfield, 
EN3 7FL, U.K.

Return to:

Tazaki Foods Ltd.,              
12 Innova Way,Enfield, 
EN3 7FL, U.K.



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