What Is Japan’s Kinmemai Rice And Why Is It Healthier?
Manufactured using a patented process, Kinmemai better white is a gourmet type of rice that has an appearance resembling like a porcelain because of its glossiness. Considered as a specialty in Japan, this rice is known for its enhanced flavor that taste like a mild butter and nutty flavor.
Compared to your traditional ones, Kinmemai white cooks faster giving you this creamy and moist texture.
Highly Nutritious Than Most Rice?
One of the benefits of eating Kinmemai rice is the nutritional value that comes with it. Unlike your ordinary white variety that has been regularly milled which strips off the outer bran layer especially the sub-aleu-rone coating, it is gently buffed and polished in such a way that the nutritious layer is still intact.
This secret process of polishing retains most, if not some, of its most healthy components making it highly nutritious.
We would like to mention one interesting type of rice that is known for its major health benefits (considered the healthiest) is a product called "Shirataki - The MiracleRice". Understand this product is actually made from a plant called the Konjac Plant.
Another good quality is that it can easily be digested. When health conscious people tried to compare this interesting rice to a similar healthy variety which is the brown type being offered as an organic product, results showed that brown-rice is harder to digest and takes a longer time. In effect to the rigid digestive time of the brown variety, fibers and other vitamins and minerals in it will just pass through the digestive system without fully being absorbed.
This has made it more preferred than brown-rice in terms of nutritional benefits. On top of this, since this rice is easily digested by our system, the digestive process will prevent you from experiencing bloating and stomach cramps as you may get from consuming too much regular rice. Note:* We have been recently informed by a reader that the company now has a a brown version called the Better Brown.
They say that when something is highly nutritious, it will not be palatable to our taste buds. But when the taste of Kinmemai rice is compared to an ordinary white rice using a 3-step taste test process, it resulted that more people prefer the taste of Kinmemai which has a rating far more better in terms of sweetness and the distinct umami flavor.
On the aspect of cooking rice, is that it does not need rinsing. Your typical white varietal needs to be rinsed once or twice as it is unevenly polished leaving a thin coat of bran which will become sticky if not rinsed and leaves a residue during the cooking process in a cooker. This is not the case with Kinmemai wherein the patented technology produces an evenly polished finish that minimizes the residue of the bran. In effect, cooking it has become more convenient while eliminating the rinsing process and saves our much precious water supply. In short, this process don’t need rinsing to produce a soft texture like what we usually do with white varietals.
With this, Kinmemai rice has become an environmentally friendly product that conserves a great amount of water needed for rinsing. If you try to look at the numbers, a cup of rice also needs a cup of water for rinsing. If we apply this figures in the United States where an average person consumes around 50 cups of rice annually, this product could potentially billions of gallons of clean water annually.