Features of Miora
The enzymes work on the inside of rice grains so that moisture can be absorbed to the cores of the grains quickly.
This enables a substantial reduction of time for immersion of rice into water, which means that you can control the timing of cooking rice.
Moreover, unsteadiness of the water absorption is reduced, which leads to the stable quality of cooked rice even if there is any fluctuation in operations.
The enzymes work on the surface of rice grains to prevent them sticking to each other.
This helps promote the flow of hot water between grains, which makes small holes on the surface of cooked rice like ones made by crabs on a beach, called "Crab Holes". Appearance of "Crab Holes" is the proof that hot water was circulated well during cooking rice.
As each grain of rice is heated well, the best rice is cooked. As the grains of rice cooked in that way are distinct, you would feel the rice is not so sticky when you use a rice scoop.
How to use Miora
Step 1
Wash rice with water
Step 2
After immersing the rice into water the quantity of which is adjusted properly, add a teaspoon of Miora to the rice.
Step 3
Put the cooker (or the pot) over heat and cook the rice as usual.
