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Sukoyaka Genmai

Richard 16 | Sep 8, 200906:39 PM

I had been reading about Sukoyaka genmai, a partially milled rice. Finally bought some.

Has anyone else here used it for sushi? How does it compare in flavor, texture and stickiness? Any particular items it plays well with, or less well? Has anyone here experimented using different su mixtures?

How about other uses?

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