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Koshihikari sprouted brown rice (600 g)
  • Koshihikari sprouted brown rice (600 g)
  • Koshihikari sprouted brown rice (600 g)
  • Koshihikari sprouted brown rice (600 g)

Ref. 2271000004017

Weight: 0g

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€15.00
5 1
,
5/ 5
Tax included

Product also available in store : 28 rue du Dragon - 75006 PARIS

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Koshihikari sprouted brown rice (600 g)

2271000004017

Data sheet

Maker
Den Co.,Ltd

This sprouted brown rice is made using a special process that allows it to retain all of its nutritional value, so you can enjoy both the taste of rice and its health benefits. The benefits of sprouted brown rice include reducing carbohydrate absorption, lowering blood pressure, relieving constipation and relaxation.


The cooking method is the same as for white rice.


It can be cooked mixed with white rice, or eaten on its own.



Den Co, Ltd (Kayamori Farm)


The Kayamori Farm began living on the land it now occupies around 1700, and has been growing rice for over 300 years. Its motto is to grow rice that people can eat safely, so the farm focuses all its efforts on growing healthy rice.


The farm produces its own fertilizer, based on salmon, which is widely farmed in Kamo city. Every spring, one million salmon fry are released into the world's oceans, only to return to spawn 4 years later, in the fall, in the river where they were born. Local fishermen catch about 10,000 of them and collect the eggs to hatch the young, but they have no way of using the captured salmon because they smell bad and cannot be eaten. So the Kayamori farm decided to collect all these salmon that are unfit for consumption, ferment and age them, and then turn them into fertilizer. The result is a very good fertilizer for the soil.


In addition, by using the organic acids that are secreted by the roots of the plants, we obtain a method of cultivation (phytic acid cultivation) that allows the rice to increase its own growth potential and immunity. This method also has the advantage of ridding the rice field of harmful components (sulphuric acid, hydrochloric acid, gypsum, etc.) generated by the soil. Thus, the fertile soil of the Kayamori farm is in fact the result of a long period of work.