Ohtsuka Chemical Industrial Co., Ltd.

Enzyme preparation for rice cooking

Suihan Miola was created to make rice even more delicious. Enzymes work on the rice to enhance water absorbency and break down starch and carbohydrates, promoting convection during cooking. Suihan Miola allows water to penetrate to the core of rice grains ultra-quickly, meaning faster soaking time and improved convection. This helps to eradicate uneven cooking across the top, middle, and bottom parts of the rice pan or cooker. What’re more, Suihan Miola brings out the natural umami of rice and guarantees perfectly cooked rice, every time. Rice prepared with Suihan Miola is soft on the inside and firm on the outside, tastes great even when cooled, works well as sushi rice, and is easy to mould. 

For more information, please see: https://www.eat-japan.com/ad/sushi-perfect-rice-fresher-for-longer/