Angimex - Kitoku Angimex - Kitoku Fuji Sakura Rice 5kg
5 kg
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| Brand | Angimex - Kitoku |
| Origin | Vietnam |
| Net Weight | 5 kg |
| SKU | 00004821 |
| BarcodeGTIN | 8935142700018 |
| Availability | In Stock |
Angimex - Kitoku Fuji Sakura Rice 5kg
- PRODUCT INFORMATION
- Brand: Angimex - Kitoku
- Origin: Vietnam
- Packaging: bag (5kg)
- PRODUCT FEATURES
An everyday-friendly bag of rice that fits naturally into your daily white rice and Japanese-style meals.
Easy to shape into onigiri or pack into lunch boxes, handy for busy mornings.
Works comfortably for rice bowls, curry, and family dinners of all kinds.
The 5kg bag is a convenient size to keep stocked in your kitchen here in Vietnam.
Usage: Measure the desired amount of Fuji Sakura rice and place it in a rice cooker or clean bowl. Add water, gently wash the rice, and drain. Repeat approximately 3–4 times until the rinsing water becomes relatively clear. Transfer the washed rice to the rice cooker. Add approximately 1.4 times the rice weight in water. The amount of water can be adjusted according to your rice cooker and preferred rice texture. Soak the rice in water for approximately 30–60 minutes before cooking. This helps the grains absorb water evenly and results in softer, more pleasantly sticky rice. Select the appropriate rice-cooking setting and start cooking. Once the rice is cooked, let it rest in the cooker for approximately 15 minutes. Then gently fluff the rice from the bottom upward to distribute excess moisture evenly and improve the texture.
Storage: Store Fuji Sakura rice in a cool, dry and well-ventilated place away from direct sunlight, insects and strong odors. Reseal the package properly after each use to help protect the rice from moisture, insects and environmental factors.
Expiry date: 6 months from the date of manufacture, as indicated on the product packaging. Use within the period specified by the manufacturer.
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How to use
- 1
Measure the rice
Using the cup that comes with your rice cooker, measure out just enough rice for the number of people you're serving, typically one cup for one to two people.
- 2
Rinse the rice gently
Place the rice in a bowl, add clean water, and swirl it lightly with your hand before pouring off the cloudy water. Repeat two or three times until the water runs clearer.
- 3
Soak the rice
Cover the rice with water and let it soak for about 20 to 30 minutes so the grains absorb enough moisture, which helps the cooked rice come out fluffy and evenly done.
- 4
Adjust the water
Transfer the soaked rice to the pot and add water up to the mark inside the rice cooker that matches the number of cups you measured.
- 5
Cook the rice
Close the lid and press the cook button, letting the cooker switch to keep-warm on its own once the rice is done.
- 6
Rest and fluff
Once cooked, let the rice rest in the pot for another 10 to 15 minutes, then use a paddle to fluff it from the bottom up so the steam can escape, leaving the grains loose and glossy.
- 7
Move it to an airtight container
Once the bag is open, transfer the rice into a container or bin with a tight-fitting lid to keep out humid air and insects.
- 8
Pick the right spot
Keep the container somewhere dry and cool, out of direct sunlight and away from a hot stove or any damp area.
- 9
Refrigerate if you can
If there's room in the fridge, divide the rice into sealed bags and store it in the cool section to keep it fresh and discourage weevils in hot, humid weather.
- 10
Scoop it out properly
Use a dry, clean cup or paddle to scoop the rice, and avoid letting wet hands or damp utensils touch the rice left in the container.
- 11
Use it in order
Finish the older rice before adding new rice to the container, and try to use it within a reasonable time to enjoy it at its best flavor.
Frequently asked questions
What kind of rice is Fuji Sakura, and does it work well for Japanese dishes?
Angimex-Kitoku Fuji Sakura is a Vietnam-grown short-grain-style rice that cooks up fluffy with a pleasant stickiness, close to Japanese table rice. It pairs naturally with washoku meals like miso soup, grilled fish, and donburi, making it a reliable everyday choice for Japanese households living in Ho Chi Minh City.
How should I store the 5kg bag, and how long does it keep?
Store Fuji Sakura rice away from direct sunlight and heat, ideally transferred into a sealed rice container. Because Ho Chi Minh City is humid, try to use it up within 1–2 months after opening. Keeping it in the refrigerator's vegetable drawer helps preserve freshness and prevents insects or odor transfer.
Any tips for cooking it well?
Rinse the rice gently 3–4 times until the water runs mostly clear, then soak it for 30–60 minutes before cooking. Use about 1.4 times the rice's weight in water, adjusting to your preferred firmness. Cooked this way, Fuji Sakura turns out fluffy with a nice stickiness that holds together well for onigiri and bento.
Is Fuji Sakura rice good for bento and onigiri?
Yes. Its moderate stickiness means Fuji Sakura stays soft rather than hard even after it cools, so it's great for onigiri and packed lunches. It's easy to shape and portion on busy mornings and works just as well for donburi, curry, and everyday family meals.
How does it compare to rice from Japan, and how much does it cost?
Although Fuji Sakura is grown in Vietnam, it's crafted to mimic the texture of Japanese Koshihikari-style rice, so it fits washoku cooking with ease. At 229.000₫ for 5kg, it's an affordable staple for daily use, ideal if you want the familiar taste of home in Ho Chi Minh City. Farmi delivers it in as little as one hour.
Who is this for?
Busy professionals
A proper meal in 15 minutes after getting home. No prep needed.
Families with young children
Tender flesh, few bones, mild taste — suitable from age 1 after weaning.
Fitness & diet conscious
20.5g protein, rich in Omega-3, 0g carbs. Great for weekly meal prep.
Storage & usage tips
Thaw properly
Move from freezer to fridge the night before. Never use hot water.
Don't refreeze
Cook within the day after thawing. Refreezing degrades texture and flavor.
Pat dry before cooking
Use paper towels to dry the surface — the skin will crisp up nicely.
Quick thaw in a pinch
Submerge the sealed bag in cold water for 20 minutes.
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