Sushi-Perfect Rice Fresher for Longer

Professional Sushi chefs know that a pinch of Miola will keep takeaway Sushi rice fluffy and fresh for longer.

Suihan Miola

1kg can

The power of enzymes makes cooked rice tasty and fluffy.

Suihan Miola is an enzyme preparation that increases the water absorption of rice by the power of enzymes, making the rice more fluffy and tasty when being cooked. This product has been sold for the longest period of time in our company.

Read more about Suihan Miola 1 kg can

Specification1 kg can x 10
FormPowder
ApplicationAll kinds of cooked rice
UsageAdd this product to rice after adjusting the amount of water for the rice, and cook the mixture after stirring it lightly.
Features・It complements the intrinsic taste of rice.
・You don’t fail even at re-cooking rice.
・The taste of rice less deteriorates even if it gets cold.

Suihan Miola Gold

1 kg can

This is a product made by adjusting Suihan Miola Gold to sushi rice, making use of the flavor of dried kombu kelp.

Specification1 kg can x 10
FormPowder
ApplicationAll kinds of cooked rice
UsageAdd this product to rice after adjusting the amount of water for the rice, and cook the mixture after stirring it lightly.
Features・Cooked rice is seasoned with vinegar more smoothly and evenly.
・It becomes easier to cut and fold the vinegar through cooked rice using a spatula.
・As this product contains powdered dried kelp, it is easy to cook good sushi rice without using a sheet of dried kelp due to the nice flavor of powdered dried kelp.

How to mix:

Wash the rice, add water and Miola (2g ~ Miola/4g ~ Miola Gold or 1.4kg), mix well, cook in rice cooker.

Raw Rice WeightSuihan MiolaSuihan Miola Gold
1.4kg (3lb)2g (1/13oz~)4g~ (1/8oz~)
4.5kg (10lb)7g~ (1/4oz~)12g~ (1/2oz~)
5.9kg (13lb)9g~ (5/16oz~)16g~ (5/8oz~)

Recommended by Japan’s leading sushi professionals, including Tadashi Yamagata, President, All Japan Sushi Association (AJSA)

The taste of delicious, authentic sushi rice, evenly cooked throughout, can be enjoyed anywhere in the world, just by adding Miola. It alsohelps to keep the rice tasting good for longer.

Masayoshi Kaato, Executive Director, All Japan Sushi Association (AJSA)

For more reviews from professional sushi chefs and other food industries.

Ohtsuka Chemical Industrial Co., Ltd.

168 Shimoosaka, Kawagoe-shi, Saitama, 350-0812 Japan
Tel: +81-(0)49-231-1260
Fax: +81-(0)49-231-1264
Web: www.otuka-ci.co.jp/english