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For sushi, chilled & frozen rice, and many more Japanese dishes! When chilled, frozen or left to stand over a period of time, rice will deteriorate in quality and taste. The key to preventing this is the sticky layer that is the basis of the deliciousness of rice, and that's where Okome Fukkura G Rice Improver comes in.
How It Works Okome Fukkura G contains alpha glycosidase, an edible enzyme that increases the volume of the sticky layer around each grain of rice, thereby increasing moisture retention qualities, preventing degradation over time, and ensuring delicious results every time! |
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Ingredients: Alpha-glycosidase enzyme 1%, Reduced maltose 94.5%, Oligosaccharides (4.5%)
Download a leaflet [PDF]
