RICE POLISHING
Polishing, is the process to transform brown rice into white rice by removing the bran layers and/or germ from the starchy endosperm, which is a crucial step in post-production of rice. Once the white rice loses its outer coating, it will oxidize, dry and lose its umami significantly faster. Daikokuya Shoten delivers Niigata-grown rice products directly from farm to your doorstep. To ensure the freshness, we polish the rice 1-5 days before delivery.
Is rice the whiter the better?
Higher polishing degree brings more aesthetically appealing rice and cleaner flavor, at the same time removes much of its nutrition. The mild flavor of white rice makes it ideal for delicate foods while brown rice is widely recognized as a healthier option (Eating brown rice everyday may irritate the digestive tract and lead to digestive problems). Daikokuya Shoten Limited caters rice with varying polishing degrees to different preferences and occasions.
