This advanced rice improver uses carefully curated enzymes to enhance cooked rice texture. It promotes moisture absorption, encourages even grain separation, and gives a glossy, resilient finish—ideal for sushi, onigiri, donburi, or any dish where perfect rice matters.

How to Use

Simply add a small amount (about 1 g per 1.4 kg of raw rice) to the cooking water before starting. The enzymes help the rice absorb water evenly, resulting in fluffier, shinier, and non-sticky grains—consistently excellent across batches.

About Miora

Created by Otsuka Chemical, this product is engineered for the food-service industry to achieve reliable, high-quality rice—whether for sushi restaurants, canteens, or manufacturers seeking perfection in every grain.

米改良剤

Kome Kairyō-zai (Rice Improver)

Spec

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