The Essence of Flavors - Classic Flavors Four-Piece Gift Box (with Gift Bag)

- The Essence of Flavors - "Rice is the foundation of all flavors." The tastes of the mountains and seas pale in comparison to the warmth of human connection, slowly simmered over time. https://c1.staticflickr.com/3/2858/33540656600_108fc2eedf_b.jpg **❖ Product Contents** ** - [Gu Dan] 500g Light Pack - ** Name: Japonica Fragrant Rice (Taro No. 4, Kaohsiung No. 147) Grade: CNS Grade 1 Rice Also Known As: Fragrant Rice Origin: Chishang Township, Taitung County 榖 (Gu): Goodness. 旦 (Dan): A fine day. From the Book of Songs, Chen Feng, Dongmen Zhi Fen: "On a fine day, in the southern fields." ** - [Yong Sun] 500g Light Pack - ** Name: Japonica White Rice (Kaohsiung No. 139) Grade: CNS Grade 1 Rice Also Known As: Ugly Beauty Origin: Chishang Township, Taitung County 饔 (Yong): Breakfast. 飧 (Sun): Dinner. From Mencius, Teng Wen Gong I: "The worthy eat with the people, and govern with breakfast and dinner." ** - [Zheng Wei] 500g Light Pack - ** Name: Japonica Brown Rice (Kaohsiung No. 139) Grade: CNS Grade 1 Rice Also Known As: Ugly Beauty Origin: Chishang Township, Taitung County The true flavor. From Luo Dajing's "Crane Forest Miscellaneous Records," Vol. 2: "While the eight delicacies are delicious, they are easily tiresome. As for rice, one cannot go without it for a day, and one never tires of it in a lifetime. For the eight delicacies are rare flavors, while rice is the true flavor." ** - [Wu Zhan] 500g Light Pack - ** Name: Indica Black Brown Rice Grade: CNS Grade 2 Rice Also Known As: Black Rice, Medicinal Rice, Longevity Rice, Black Husk Origin: Fuli Township, Hualien County Black Indica with a nearly black husk. From the Qian Jin Pu, a text used in the mid-Qing Dynasty for learning Chinese characters through Taiwanese pronunciation, which touches upon various aspects of life: "Black indica, soft and smooth with black husks." https://c1.staticflickr.com/5/4178/33447161343_0bf4c72a47_b.jpg *Light Pack:* *Perfect for those who don't eat much rice but appreciate good food, for those who can't cook every day but miss the taste of sunshine, and for you who love to showcase your culinary skills on weekends.* https://live.staticflickr.com/65535/51908355397_a4cd32de20_c.jpg **【Cook Well, Eat Well】** ※ Drain the rice washing water thoroughly. ※ Recommended water ratio (unit: rice cup): Gu Dan, Yong Sun: Inner pot water : Outer pot water = 1 : 0.9~1.1 : 225cc (place on steaming rack) San Gu, Zheng Wei, Wu Zhan: Inner pot water : Outer pot water = 1 : 1.2 : 400cc (no soaking, place on steaming rack) San Gu, Zheng Wei, Wu Zhan: Inner pot water : Outer pot water = 1 : 1.2 : 225cc (soak rice for 2+ hours beforehand, place on steaming rack) ※ Steaming and fluffing the rice: Gu Dan, Yong Sun → Steam for 20 minutes, then fluff. San Gu, Zheng Wei, Wu Zhan → Fluff first, then steam for 20 minutes. ※ After cooking, remember not to let steam from the lid drip back into the pot. You can also try using a kitchen towel to absorb excess moisture. ※ Rice left on "keep warm" for too long tends to dehydrate and become dry and hard when cooled. If you plan to eat it later, pay attention to the warming environment. ※ After cooking, try tasting and adjust the water amount or soaking time next time to cook a pot of rice that's perfect for you. ※ When using an electric rice cooker, place it on a steaming rack to prevent the rice from sticking to the bottom due to uneven heating. ※ For cooking mixed grains, soaking for 2+ hours beforehand will result in more distinct and delicious grains. **【Storage】** White rice and brown rice deteriorate due to lack of protection. ※ Chemical changes: proteins, lipids, carbohydrates, enzymes. ※ Physical changes: moisture loss, yellowing, water absorption, volatile sulfides. ※ Nutritional changes: protein loss. Proliferation of microorganisms, mold, aflatoxins, and anaerobic bacteria. Rice is not a dried good. The shelf life is for reference only. It's best to consume it quickly. Refrigeration is the only viable option. https://c1.staticflickr.com/3/2836/33415615064_5740216afc_b.jpg **【Our Dedication】** || Sourcing origins, tasting, and on-site visits to fields and rice mills. || Specially selected food-grade soft aluminum foil laminate packaging that offers high barrier properties and prevents odor absorption. Includes an oxygen absorber and is heat-sealed to prevent insects and spoilage. The tin tie closure allows for easy refrigeration. The materials are sourced from Europe, America, Japan, and Taiwan, produced in a cleanroom, and comply with FSC-certified standards. || Regular sampling and testing to ensure quality control at the final stage of product delivery. || We store the milled rice at a low temperature of 9°C to keep it fresh in humid and high-temperature climates. || We prioritize freshness, delivering only the current season's rice to your home. https://c1.staticflickr.com/3/2862/33416029624_33e651ce53_b.jpg **❖ Product Specifications** Contents: Gu Dan 500g ±3% + Yong Sun 500g ±3% + Zheng Wei 500g ±3% + Wu Zhan 500g ±3% Name: Japonica Fragrant Rice + Japonica White Rice + Japonica Brown Rice + Indica Black Brown Rice Dimensions: 29.3cm X 29.5cm X 7cm Origin: Chishang Township, Taitung County; Fuli Township, Hualien County Responsible Vendor: Xi Shi Mi Liang Agricultural and Food Registration Number: 0101499 Food Business Registration Number: F-124723391-00000-4 Milling Date: See packaging Shelf Life: 8 months (refrigeration required) ❖ Products are regularly tested by the TFDA & TAF dual-certified "Zhen Tai Laboratory" for 381 types of pesticides, 4 types of heavy metals, food contaminants, and mycotoxins before being sold. The latest inspection reports are publicly available on our fan page.