{"product_id":"millet-for-rice-10-grains-彩り十穀-150g","title":"Millet for Rice 10 grains -彩り十穀 150g-","description":"\u003ch3\u003eThese are Japanese miscellaneous grains carefully selected for their deliciousness\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;These are Japanese miscellaneous grains carefully selected for their deliciousness\\n\\nThis original blend only uses Japanese ingredients and this JYUKOKU not only boasts excellent nutritional value, but also has an excellent taste and texture. \\n\\nMix 20% of white rice and soak in water for 2 hours before cooking.\\nSince it is a blend of only pale grains, it is not noticeable even if mixed with white rice, and you won't get tired of eating it every day.\\n(20% is a guide. Please eat at your preferred blended rate.)\\n\\n■ Raw materials\\nBrown gultinous rice, Barley, Indian proso millet, Black soybean, Buckweat perboiled grain, Black gultinous rice, Egg millet, Foxtail gultinous millet, Japanese barnyard millet, cowpeas\\n・Brown gultinous rice is a contract-cultivated product from Nara Prefecture, and is characterized by being soft and chewy.\\n・Indian proso millet, Egg millet, Foxtail gultinous millet, and Japanese barnyard millet are miscellaneous grains cultivated in the Tohoku region. They are rich in sweetness and have a unique chewy texture.\\n-Black glutinous rice is a contract-cultivated product from Nara prefecture, and features a sweet scent and moderate elasticity.\\n-For the black beans and cowpeas, we used beans that are relatively small so that you can easily cook them in a rice cooker.\\n・Hokkaido soba rice is characterized by its fluffy texture.\\n*Because buckwheat rice is used, please be careful if you are allergic to buckwheat.\\nSoba rice is not included in the five grains and fifteen grains.\\n\\n■ Origin\\nBrown gultinous rice: from Nara prefecture\\nBarley: domestic\\nIndian proso millet: from Iwate prefecture\\nBlack soybean: from Okayama prefecture\\nBlack glutinous rice: from Niigata and Nara\\nBuckweat perboiled grain: from Hokkaido\\nEgg millet: from Iwate prefecture and Nagasaki prefecture\\nFoxtail gultinous millet: Iwate Prefecture\\nJapanese barnyard millet: from Iwate prefecture\\nCowpeas: Okayama Prefecture\u0026quot;}\" data-sheets-userformat='{\"2\":1059715,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":2},\"10\":0,\"11\":4,\"12\":0,\"14\":{\"1\":3,\"3\":1},\"16\":9,\"23\":1}'\u003eThis original blend only uses Japanese ingredients and this JYUKOKU not only boasts excellent nutritional value, but also has an excellent taste and texture. \u003cbr\u003e\u003cspan\u003e*Because \u003cstrong\u003ebuckwheat rice\u003c\/strong\u003e is used, please be careful if you are allergic to buckwheat.\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;These are Japanese miscellaneous grains carefully selected for their deliciousness\\n\\nThis original blend only uses Japanese ingredients and this JYUKOKU not only boasts excellent nutritional value, but also has an excellent taste and texture. \\n\\nMix 20% of white rice and soak in water for 2 hours before cooking.\\nSince it is a blend of only pale grains, it is not noticeable even if mixed with white rice, and you won't get tired of eating it every day.\\n(20% is a guide. Please eat at your preferred blended rate.)\\n\\n■ Raw materials\\nBrown gultinous rice, Barley, Indian proso millet, Black soybean, Buckweat perboiled grain, Black gultinous rice, Egg millet, Foxtail gultinous millet, Japanese barnyard millet, cowpeas\\n・Brown gultinous rice is a contract-cultivated product from Nara Prefecture, and is characterized by being soft and chewy.\\n・Indian proso millet, Egg millet, Foxtail gultinous millet, and Japanese barnyard millet are miscellaneous grains cultivated in the Tohoku region. They are rich in sweetness and have a unique chewy texture.\\n-Black glutinous rice is a contract-cultivated product from Nara prefecture, and features a sweet scent and moderate elasticity.\\n-For the black beans and cowpeas, we used beans that are relatively small so that you can easily cook them in a rice cooker.\\n・Hokkaido soba rice is characterized by its fluffy texture.\\n*Because buckwheat rice is used, please be careful if you are allergic to buckwheat.\\nSoba rice is not included in the five grains and fifteen grains.\\n\\n■ Origin\\nBrown gultinous rice: from Nara prefecture\\nBarley: domestic\\nIndian proso millet: from Iwate prefecture\\nBlack soybean: from Okayama prefecture\\nBlack glutinous rice: from Niigata and Nara\\nBuckweat perboiled grain: from Hokkaido\\nEgg millet: from Iwate prefecture and Nagasaki prefecture\\nFoxtail gultinous millet: Iwate Prefecture\\nJapanese barnyard millet: from Iwate prefecture\\nCowpeas: Okayama Prefecture\u0026quot;}\" data-sheets-userformat='{\"2\":1059715,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":2},\"10\":0,\"11\":4,\"12\":0,\"14\":{\"1\":3,\"3\":1},\"16\":9,\"23\":1}'\u003eHow to cook\u003cbr\u003eMix at a rate of 8:2(20% of white rice) and wash with water. \u003cbr\u003eThen drain with fine-grained strainer such as tea strainer, pureed strainer. \u003cbr\u003eAdd a little salt and cook it with little more amount of water than the scale of the rice cooker; you will be able to make a rich texture grain rice. If you soaked it about in 1 hour before cook, it becomes plump and more delicious.\u003cbr\u003e(20% is a guide. Please eat at your preferred blended rate.)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;These are Japanese miscellaneous grains carefully selected for their deliciousness\\n\\nThis original blend only uses Japanese ingredients and this JYUKOKU not only boasts excellent nutritional value, but also has an excellent taste and texture. \\n\\nMix 20% of white rice and soak in water for 2 hours before cooking.\\nSince it is a blend of only pale grains, it is not noticeable even if mixed with white rice, and you won't get tired of eating it every day.\\n(20% is a guide. Please eat at your preferred blended rate.)\\n\\n■ Raw materials\\nBrown gultinous rice, Barley, Indian proso millet, Black soybean, Buckweat perboiled grain, Black gultinous rice, Egg millet, Foxtail gultinous millet, Japanese barnyard millet, cowpeas\\n・Brown gultinous rice is a contract-cultivated product from Nara Prefecture, and is characterized by being soft and chewy.\\n・Indian proso millet, Egg millet, Foxtail gultinous millet, and Japanese barnyard millet are miscellaneous grains cultivated in the Tohoku region. They are rich in sweetness and have a unique chewy texture.\\n-Black glutinous rice is a contract-cultivated product from Nara prefecture, and features a sweet scent and moderate elasticity.\\n-For the black beans and cowpeas, we used beans that are relatively small so that you can easily cook them in a rice cooker.\\n・Hokkaido soba rice is characterized by its fluffy texture.\\n*Because buckwheat rice is used, please be careful if you are allergic to buckwheat.\\nSoba rice is not included in the five grains and fifteen grains.\\n\\n■ Origin\\nBrown gultinous rice: from Nara prefecture\\nBarley: domestic\\nIndian proso millet: from Iwate prefecture\\nBlack soybean: from Okayama prefecture\\nBlack glutinous rice: from Niigata and Nara\\nBuckweat perboiled grain: from Hokkaido\\nEgg millet: from Iwate prefecture and Nagasaki prefecture\\nFoxtail gultinous millet: Iwate Prefecture\\nJapanese barnyard millet: from Iwate prefecture\\nCowpeas: Okayama Prefecture\u0026quot;}\" data-sheets-userformat='{\"2\":1059715,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":2},\"10\":0,\"11\":4,\"12\":0,\"14\":{\"1\":3,\"3\":1},\"16\":9,\"23\":1}'\u003eIngredients\u003cbr\u003eBrown gultinous rice(36%), Barley, Sorghum, Black soybean, Buckwheat groats, Black gultinous rice, Glutinous millet, Foxtail millet, Japanese barnyard millet, Glutinous \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;These are Japanese miscellaneous grains carefully selected for their deliciousness\\n\\nThis original blend only uses Japanese ingredients and this JYUKOKU not only boasts excellent nutritional value, but also has an excellent taste and texture. \\n\\nMix 20% of white rice and soak in water for 2 hours before cooking.\\nSince it is a blend of only pale grains, it is not noticeable even if mixed with white rice, and you won't get tired of eating it every day.\\n(20% is a guide. Please eat at your preferred blended rate.)\\n\\n■ Raw materials\\nBrown gultinous rice, Barley, Indian proso millet, Black soybean, Buckweat perboiled grain, Black gultinous rice, Egg millet, Foxtail gultinous millet, Japanese barnyard millet, cowpeas\\n・Brown gultinous rice is a contract-cultivated product from Nara Prefecture, and is characterized by being soft and chewy.\\n・Indian proso millet, Egg millet, Foxtail gultinous millet, and Japanese barnyard millet are miscellaneous grains cultivated in the Tohoku region. They are rich in sweetness and have a unique chewy texture.\\n-Black glutinous rice is a contract-cultivated product from Nara prefecture, and features a sweet scent and moderate elasticity.\\n-For the black beans and cowpeas, we used beans that are relatively small so that you can easily cook them in a rice cooker.\\n・Hokkaido soba rice is characterized by its fluffy texture.\\n*Because buckwheat rice is used, please be careful if you are allergic to buckwheat.\\nSoba rice is not included in the five grains and fifteen grains.\\n\\n■ Origin\\nBrown gultinous rice: from Nara prefecture\\nBarley: domestic\\nIndian proso millet: from Iwate prefecture\\nBlack soybean: from Okayama prefecture\\nBlack glutinous rice: from Niigata and Nara\\nBuckweat perboiled grain: from Hokkaido\\nEgg millet: from Iwate prefecture and Nagasaki prefecture\\nFoxtail gultinous millet: Iwate Prefecture\\nJapanese barnyard millet: from Iwate prefecture\\nCowpeas: Okayama Prefecture\u0026quot;}\" data-sheets-userformat='{\"2\":1059715,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":2},\"10\":0,\"11\":4,\"12\":0,\"14\":{\"1\":3,\"3\":1},\"16\":9,\"23\":1}'\u003eContains Gluten\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eすべて国産原料を使用したオリジナルブレンドの十穀です。\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e※\u003cstrong\u003eそば米\u003c\/strong\u003eを使用していますので、そばアレルギーの方はご購入をお控えください。\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e栄養価が優れていることはもちろんのこと、食味・食感の良さにもこだわった自慢の十穀です。\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e他のブレンドに比べて豆の割合が多いので、噛み応えがあります。風味も濃厚なので、雑穀好きの方にお勧めの商品です。\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e調理方法\u003cbr\u003e白米：雑穀＝８：２(白米の２０％)の割合で混ぜて洗い、茶こしや裏ごし器など目の細かいザルで水切りをします。\u003cbr\u003e炊飯器の目盛よりやや多めの水加減で塩少々を加えて炊き上げると、もっちりとした雑穀ご飯が出来上がります。\u003cbr\u003e1時間ほど水に浸けてから炊くと、より美味しくふっくら炊き上がります。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e【原材料】\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e餅玄米・大麦・たかきび・極小黒豆(遺伝子組換えでない)・黒もち米・\u003cstrong\u003eそば米\u003c\/strong\u003e・もちきび・ひえ・白もちあわ・もち麦\u003c\/span\u003e\u003c\/p\u003e","brand":"the rice factory NEW ZEALAND","offers":[{"title":"Default Title","offer_id":45342856675489,"sku":null,"price":8.8,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/3356\/7393\/files\/150g1.jpg?v=1762815382","url":"https:\/\/thericefactory-nz.com\/products\/millet-for-rice-10-grains-%e5%bd%a9%e3%82%8a%e5%8d%81%e7%a9%80-150g","provider":"the rice factory NEW ZEALAND","version":"1.0","type":"link"}