FAQ(Only Japanese)

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	Recipe

Hints Zousui and Kayu Zousui is made from pre-cooked rice and water. Kayu is rice cooked to a watery consistency. Make zousui non starchy by washing cooked rice before preparing. Add dashi and heat. To avoid a starchy taste, stop heat when it comes to a boil so that rice doesn't absorb too much water. There are different kayus depending on the rice to water ratio. Zengayu (Rice :water =1:5), Hichibugayu (1:7), Gobugayu (1:10), Sanbugayu (1:20). Wash rice very carefully, let it sit for 30 minutes in water.

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