Otsuka Suihan Miola (1KG) [Best Before Date: 2028.06.18]

$60.00 CAD

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Best Before Date: 2028.06.18

The enzymes work on rice to increase the "water absorption" and promotes "convection of water" while rice is cooked.

Even if you cook the same quantity of rice with the same quantity of water every time, it is impossible to cook the most excellent rice unless other conditions are met. For one thing, the quantity of water and the time for immersion of rice into water have to be adjusted depending on the moisture contained in the rice.
Miola helps increase the water absorption of rice by the power of the enzymes contained in it and also improves convection of water while rice is cooked, which enables you to cook good rice at all times.

*Picture(s) are for reference only

Ingredients

Sugars (glucose), Potato starch, Dextrin, Salt, Papain, Protease, Amylase

Nutritional Value

Per Serving (100g)
Calories: 350kcal
Protein: 0.3g
Fat: 0.1g
Carbohydrates: 91.0g
Sugar: 47.0g
Dietary Fiber: 0.0g
Sodium: 1180.0mg
Cholesterol: 0.0mg
Potassium: 0.0mg
Calcium: 0.0mg
Iron: 0.0mg

Country of Origin

Japan

More Info

Cooking Direction:
By adding a teaspoon of Suihan Miola to rice (1-2 g for 1 sho (1.4kg) of rice) before cooking it, you can cook good rice easily.

1) Wash rice with water.
2) After immersing the rice into water the quantity of which is adjusted properly, add a teaspoon of Suihan Miola to the rice.
3) Put the cooker (or the pot) over heat and cook the rice as usual.
4) Fluffy and shiny rice is cooked!

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