Miyagi Golden Breath

Kin no Ibuki is a type of rice developed to be eaten brown. It is easier to cook than other types of brown rice, and is characterized by its chewy texture and strong sweetness. In addition, compared to regular brown rice, the germ, a treasure trove of nutrients, is about three times larger, and it contains more vitamin E and GABA in particular. It has a smooth texture, so it is recommended for those who want to eat brown rice but dislike its dry texture. It is a rare variety grown in Miyagi Prefecture, where it originated.

<How to cook Kin no Ibuki>

①Measure the rice correctly

② Quickly wash your hands 2 or 3 times

③ Drain the water thoroughly and transfer to the rice cooker.

3. Add 1.3 to 1.5 times the volume of brown rice in water and soak for 30 minutes to 1 hour, then cook.

*You can cook rice in either white rice mode or brown rice mode. However, when using white rice mode, we recommend adding a little more water.

<A word from the owner of Tawaraya>

"I want to sell brown rice that is easier to eat." I discovered Kin no Ibuki and was able to realize this dream. Wakaba Farm's Kin no Ibuki is made using mineral-rich water from Naganuma, Tome City, and healthy soil containing organic matter, and is grown with minimal pesticides, making it the perfect brown rice to eat! Please enjoy this new generation of brown rice that is more nutritious than regular brown rice. Click here for Kin no Ibuki introduction website

Producer:

Wakaba Farm (Tome City, Miyagi Prefecture)

*Price is based on the weight of rice after polishing.