The feels of satisfying the carbs craving, yet healthier with a low(er) GI, and still have that "boing boing" texture without the crass kernel in the mouth. 

Fun fact!

Yukiwakamaru is the variety name for the rice, introduced to the market in 2018. Currently, it is the latest variety developed by the Japanese (grafted not GMO), it is also a sustainable rice variety, making it a very rare find! 

Delivering Japan's; Yukiwakamaru brown rice straight to you from Yamagata prefecture at north JAPAN, a region that produces high-quality rice!

Taste Experience

Compared to white rice, Yukiwakamaru brown rice is considered healthier with more fiber, vitamins, minerals, and antioxidants.

The bran layer provides dietary fiber, which aids digestion and helps maintain bowel regularity. It also contains important minerals such as magnesium, phosphorus, and selenium.

Yukiwakamaru brown rice has a slightly nutty flavor and a chewy texture,  commonly used in traditional Japanese cuisine, including sushi, rice bowls, and onigiri (rice balls).

Do try it as a base for a hearty bowl of congee which can be paired with fresh vegetables with sauteed mushrooms / tofu! 

How to cook it

• Portion the rice, give it a gentle rinse & rub, soak for 30mins and steam.
• Use 1:1 ratio for the rice and water for cooking
• Once the rice cooker has popped, fluff the rice, let it rest a little before serving.

Storage 

Store in a cool and dry place away from direct sunlight, keep it air tight.