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Miola, made with naturally-occurring enzymes amylase and protease, has been developed to guarantee perfectly soft, fluffy rice every time. Miola ensures consistently delicious rice by boosting water absorption and quickening the transformation of rigid beta-starch to soft alpha-starch; it can also prevent undercooking. Rice cooked with Miola also keeps fresher for longer. Miola is available in two types: Suihan Miola for white rice and Suihan Miola Gold for sushi rice. Ideally, sushi rice should be light and full of air, and Suihan Miola Gold is widely used by professional sushi chefs in Japan to achieve this.