Preparation
Wash
and soak square of Kombu for 10 minutes. Wash Integral rice in bowl.
If you are preparing rice for warmer days, add 3 cups of water, kombu
and put on fire. For rice cooked in winter, use 2 cups of water instead
of 3. When water starts boiling, add pinch of salt and make flame on
lowest.
It should be cooked around 50 minutes to 1 hour. If needed you can add
little more water.
When rice is served, garnish with few drops of Shoyu and Gomashio.
