![]() ![]() Haiga-mai is milled to remove only the outer bran layer, leaving the germ (haiga), intact. *Source:"Rice Could Help Prevent Heart Attacks",Voice of America, 2010 Ĭhili miso OKAZU / made with organic miso Eguchi says among some Japanese, it is already a popular choice, because of perceived health benefits." By this way you can most effectively digest the nutritious part. In Japan, that style of rice is called haiga-mai. "It's possible to 'half polish' rice - or to polish away the hard outer shell, while leaving the nutritious inner layer intact. "White rice cooks for less time, but most of that nutritious inner layer has been polished off to get that light and fluffy texture."Įguchi presents HAIGA-MAI as a third option. And to make the brown shells sufficiently soft to digest, you need to cook rice longer, need more heat, not really keeping that protective ingredient." "We actually cannot really absorb the nutrition. "Most of the nutritious part cannot really be digested, because the brown rice shell is so hard," he explains. "In fact, brown rice, often believed to be the grain's healthiest incarnation, turns out to be the worst option, when it comes to this angiotensin-blocking compound." It's neither brown nor white rice, but somewhere in between the two. It is commonly believed that brown rice provides more nutrition when compared to white rice, but if we consider the amount of nutrition made useful through digestion, this belief may not be entirely true.īrown rice is thought of as very nutritious when compared to white rice, but the benefit is actuary quite limited. We use Haiga-mai (half-milled rice/haiga-rice) for our onigiri. ![]()
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