Chiura, or beaten rice, is a flattened rice that is a fundamental part of Nepali cuisine. It's light, dry, and crunchy, and can be eaten as is or prepared in various ways. It requires no cooking and is ready to eat straight from the bag.

Chiura is the centerpiece of the traditional Nepali khaja set, served alongside curries, pickles, and other side dishes. It's especially important during festivals like Dashain. You can also make chiura sandheko by mixing it with potatoes, onions, and spices.

チウラ（干し米）は、ネパール料理に欠かせない平たい米です。調理不要で、そのまま食べられます。伝統的なネパールの軽食「カジャセット」の中心的な食材で、カレーや漬物と一緒に提供されます。

Origin Story:

Chiura is deeply woven into Newari culture in the Kathmandu Valley. It is an essential offering to gods during religious ceremonies and a mandatory item in celebratory feasts (bhoj). Its ability to be stored for a long time and eaten without cooking made it a practical and important food for travelers and farmers.