Japanese Seasoning for Rice 1kg | Moira Gold Otsuka

Even if you cook the same amount of rice with the same amount of water each time, it is impossible to cook the most excellent rice unless other conditions are met. On the one hand, the amount of water and the immersion time of the rice in water have to be adjusted depending on the moisture contained in the rice. Moira helps increase the water absorption of the rice by the power of the enzymes it contains and also improves the convection of the water while cooking the rice, allowing you to cook great rice every time. Features · Enzymes work inside the rice grains so that moisture can be quickly absorbed by the kernels of the grains. This allows for a substantial reduction in the immersion time of the rice in water, which means that you can control the cooking time of the rice. In addition, the instability of water absorption is reduced, leading to a stable quality of cooked rice even if there are any fluctuations in operations. · Enzymes act on the surface of the rice grains to prevent them from sticking together. This helps promote the flow of hot water between the grains, which makes small holes in the surface of the cooked rice like those made by crabs on a beach, called "Crab Holes". The appearance of "crab holes" is proof that the hot water circulated well during the cooking of the rice. As each grain of rice is heated well, the best rice is cooked. Since rice grains cooked in this way are different, you will feel that the rice is not as sticky when you use a rice spoon. The power of enzymes breaks down starch and protein. The two enzymes that have the following actions are mixed in Moira: ・Decomposition of starch into sugar (α-amylase) ・Decomposition of proteins into amino acids (a papain cysteine ​​protease) Enzymes are widely used for food production, including miso and alcohol. You can cook good rice easily thanks to the power of those enzymes.