Miola enzyme rice cooking aid 1 kg

When rice is the centre of the meal, an evenly cooked batch matters. Miola is an enzyme-based rice cooking aid from Japan that helps rice absorb water, supporting more even cooking. It is added to the cooking water before the heat goes on, rather than used as a finishing sauce or seasoning.

A little help for the rice pot

Use when preparing rice for sushi, rice bowls or side dishes. It is a practical ingredient for kitchens making rice regularly, where consistency matters as much as the toppings.

How to use
Add to the water before cooking. The supplied dosage is 1–2 g of Miola per 1.4 kg of cooked rice; the rice quantity refers to the finished cooked weight, not the dry weight.

Ingredients
Glucose, potato starch, dextrin, salt, enzymes: papain, protease, ?-amylase.

Product details
Net weight: 1 kg. Country of origin: Japan.

Nutrition per 100 g
Energy: 1522 kJ / 366 kcal; fat: <0.5 g, of which saturates: <0.1 g; carbohydrate: 91 g, of which sugars: 47 g; protein: <0.5 g; salt: 3 g.