Description

This is 100% black glutinous rice from Japan

This black rice has been milled slightly, making it easier to bring out the color and softness when cooked. (The milling rate for this black rice is similar to 10% milled rice.)

The purple pigment on the seed coat is an anthocyanin pigment (a kind of polyphenol).
It provides a sweet scent and the fragrance spreads the more you chew!

It has a moderate elasticity and chewy texture.

It is also known as “purple rice (purple black rice)” because the rice turns purple when milled at 50%!

If you mix 10% of white rice and cook it in your rice cooker, you can easily cook red purple rice. Even when cold, the taste remains the same and the color is beautiful, so it is ideal for rice balls and lunch boxes.
(10% is a guideline for introduction. Please eat at your preferred blended rate.)

Raw materials
Black glutinous rice

Origin
Niigata prefecture/Nara prefecture

History
Black rice inherits the characteristics of wild rice. It is also said to be the origin of ohagi. In China, it became a rice offering to “Yang gui-fei” and was also used as a beauty food.