Millet for Rice 15 grains -彩り十五穀-

These are Japanese miscellaneous grains carefully selected for their deliciousness

This original blend only uses Japanese ingredients and this JYUGOKOKU not only boasts excellent nutritional value, but also has an excellent taste and texture.

Mix 20% of white rice and soak in water for 2 hours before cooking.
Since it is a blend of only pale grains, it is not noticeable even if mixed with white rice, and you won’t get tired of eating it every day.
(20% is a guide. Please eat at your preferred blended rate.)

■ Raw materials
Brown gultinous rice, Soybean, Egg millet, Foxtail gultinous millet, Japanese barnyard millet, Barley,Black gultinous rice, Ancient red rice, Red gultinous rice, Ancient green rice, Job’s tears, Indian proso millet, Black soybean, Cowpeas
・Brown gultinous rice is a contract-cultivated product from Nara Prefecture, and is characterized by being soft and chewy.
・Indian proso millet, Egg millet, Foxtail gultinous millet and Japanese barnyard millet are cultivated in Tohoku, and they have a rich, sweet taste and a firm texture.
-Ancient rice (black sticky rice, red sticky rice, red rice, green rice) has a sweet scent and has moderate elasticity.
・For the soybeans, black soybeans, and Cowpeas, we used beans that are relatively small and easy to pass through the fire so that you can easily cook them with a rice cooker. By using extremely small soybeans, sweetness and aroma are increased.

■ Origin
Brown gultinous rice: from Nara prefecture
Barley: domestic
Soybeans: from Hokkaido
Egg millet: from Iwate prefecture and Nagasaki prefecture
Foxtail gultinous millet: from Iwate prefecture
Japanese barnyard millet: Iwate Prefecture
Round barley: Domestic
Black glutinous rice: from Niigata and Nara
Red rice: from Nara
Red sticky rice: from Nara
Green rice: from Nara
Job’s tears: Shimane Prefecture
Indian proso millet: from Iwate prefecture
Black soybean: from Okayama prefecture
Cowpeas: Okayama Prefecture