Inazo rice is large and uniform

Inazo Rice Store only purchases rice that meets the high standard of ``only first-class rice and brown rice with a width of 1.9 mm, which is the largest size''.

There are four grades of Japanese rice: 1st, 2nd, 3rd, and non-standard, depending on the grain size ratio.

Brown rice test. Moisture content of 15% or less is good

The grain size ratio is, as the name suggests, the level of whether or not the brown rice is neatly arranged. Rice may be colored due to obstacles in the growing process. If this is less than 1 grain in 1000 grains, it will be the standard of 1st class rice.

There are also size standards. Harvested rice varies in size and grains are not so uniform, but depending on the width of the brown rice, there is a maximum size of 1.9 mm to about 1.75 in 0.5 mm increments.

Standards vary by region, but Tohoku is generally larger. Hokuriku is disjointed. From the Kanto region to the south of Kyushu, it is generally 1.85 or 1.80, which is a small size compared to Inazo's standard size of 1.9 mm.

Brown rice is not only beautiful to look at, but also large and uniform. This is the first condition for delicious rice.

Do you agree with Kaibara Yuzan? First-class rice Akitakomachi

If the grains are irregular and small, the texture will be poor.



In the eighth volume of "Oishinbo", gourmet and potter Mr. Yuzan Kaibara,



"Rice with uneven grains is no good!"



I was familiar with it from the top of my eyes, but I think it's actually true.



Really delicious rice should be large grains, not small grains. Like Mr. Oyama, you don't have to have the servants prepare each and every grain...



Reference: Rocket News24

“Is the method of cooking rice that Oishinbo Kaibara Yuzan raves about really good? DangDang got me interested, so I tried it.



For people who normally only buy economical rice mixed with different types at supermarkets in the Kanto and Kansai regions, I think the difference is obvious the moment they eat it.



Second-class rice, which falls below the standard, is less than 1.85 mm, and when compared to top-grade rice,



“Are they really the same Akitakomachi and Koshihikari?”



It looks really bad as you can imagine. The sorting of rice grains is just as important. Unsorted rice is naturally cheaper.



Inazo Rice Store only purchases rice that meets the high standard of ``only first-class rice and brown rice with a width of 1.9 mm, which is the largest size''.



At present, for some reason, really for some reason, Singapore is importing Japanese rice that is much cheaper than what is available in Japan.



I can imagine that very old, inferior quality rice that is no longer used for processing or feed is being exported in order to bring the Japonica variety to a cost competitive with the strong American rice in the Singapore market. increase.



However, rice, which Japanese people do not usually eat in Japan, is no longer a Japanese product whose selling point is "high quality".



Although it is in the same category of "Japanese rice", we hope that you will think that it is a completely different type of rice from our company.