These are Japanese miscellaneous grains carefully selected for their deliciousness
This original blend only uses Japanese ingredients and this JYUKOKU not only boasts excellent nutritional value, but also has an excellent taste and texture.
Mix 20% of white rice and soak in water for 2 hours before cooking.
Since it is a blend of only pale grains, it is not noticeable even if mixed with white rice, and you won't get tired of eating it every day.
(20% is a guide. Please eat at your preferred blended rate.)
■ Raw materials
Brown glutinous rice, Barley, Indian proso millet, Black soybean, Buckweat parboiled grain, Black glutinous rice, Egg millet, Foxtail glutinous millet, Japanese barnyard millet, cowpeas
・Brown glutinous rice is a contract-cultivated product from Nara Prefecture, and is characterized by being soft and chewy.
・Indian proso millet, Egg millet, Foxtail glutinous millet, and Japanese barnyard millet are miscellaneous grains cultivated in the Tohoku region. They are rich in sweetness and have a unique chewy texture.
-Black glutinous rice is a contract-cultivated product from Nara prefecture, and features a sweet scent and moderate elasticity.
-For the black beans and cowpeas, we used beans that are relatively small so that you can easily cook them in a rice cooker.
・Hokkaido soba rice is characterized by its fluffy texture.
*Because buckwheat rice is used, please be careful if you are allergic to buckwheat.
Soba rice is not included in the five grains and fifteen grains.
■ Origin
Brown glutinous rice: from Nara prefecture
Barley: domestic
Indian proso millet: from Iwate prefecture
Black soybean: from Okayama prefecture
Black glutinous rice: from Niigata and Nara
Buckweat parboiled grain: from Hokkaido
Egg millet: from Iwate prefecture and Nagasaki prefecture
Foxtail glutinous millet: Iwate Prefecture
Japanese barnyard millet: from Iwate prefecture
Cowpeas: Okayama Prefecture
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