Even if you cook the same amount of rice with the same amount of water each time, it is impossible to cook the most excellent rice unless other conditions are met. On the one hand, the amount of water and the immersion time of the rice in water have to be adjusted depending on the moisture contained in the rice.

Moira helps increase the water absorption of the rice by the power of the enzymes it contains and also improves the convection of the water while the rice is cooking, allowing you to cook good rice every time.

Characteristic

· Enzymes work inside the rice grains so that moisture can be quickly absorbed by the kernels of the grains.
This allows a substantial reduction in the immersion time of the rice in water, which means that you can control the cooking time of the rice.
In addition, instability of water absorption is reduced, leading to stable quality of cooked rice even if there is some fluctuation in operations.

· The enzymes act on the surface of the rice grains to prevent them from sticking together.
This helps promote the flow of hot water between the grains, which makes small holes in the surface of the cooked rice like the ones made by crabs on a beach, called "Crab Holes". The appearance of "crab holes" is proof that the hot water circulated well during the rice cooking.
As each grain of rice is well heated, the best rice is cooked. Since the rice grains cooked in this way are different, you will feel that the rice is not as sticky when you use a rice spoon.

The power of enzymes breaks down starch and protein.
The two enzymes that have the following actions are mixed in Moira:

・Decomposition of starch into sugar (α-amylase)
・Decomposition of proteins into amino acids (a papain cysteine protease)

Enzymes are widely used for the production of foods, including miso and alcohol.
You can cook good rice easily thanks to the power of those enzymes.

Due to the power of the enzymes mentioned above, Moira can produce the following effects:

Fluffy rice is always cooked.
Complements the intrinsic flavor of cooked rice.
The pleasant taste of cooked rice is preserved even after the rice cools down.
Cooked rice becomes less sticky, making it easier to shape by hand.

USE:

By adding a teaspoon of Moira to rice (1-2 g per 1 sho (1.4 kg) of rice) before cooking, you can easily cook good rice.

Wash the rice with water.
After soaking the rice in water whose quantity is adjusted appropriately, add a teaspoon of Moira to the rice.
Put the pot (or pot) on the heat and cook the rice as usual.
The fluffy and shiny rice is cooked!

Ingredients: potato starch (64.2%), laminaria seaweed powder (20.63%), salt (5.15%), dextrin (5.021%), flavor enhancer E621 (4.60%), E262 (0.10%), E635 (0.02%) and enzymes (proteases (0.006%) and alpha-amylase (0.003%).

Nutritional information per 100 gr:
Energy Value: 1004 Kj/240Kcal.
Fat: 0g
Saturated Fats: 0g
Carbohydrates: 58.7g
Sugars: 1.5g
Proteins: 2.3g
Salt: 32.5g

Characteristic

The power of enzymes breaks down starch and protein. The two enzymes that have the following actions are mixed in Moira:

Due to the power of the enzymes mentioned above, Moira can produce the following effects:

USE:

By adding a teaspoon of Moira to rice (1-2 g per 1 sho (1.4 kg) of rice) before cooking, you can easily cook good rice.

The power of enzymes breaks down starch and protein.
The two enzymes that have the following actions are mixed in Moira:

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