Sustainable Japanese seasoning uses rice bran often discarded in the rice milling process

sustainable japanese seasoning uses rice bran often discarded in the rice milling process

Sumary of Sustainable Japanese seasoning uses rice bran often discarded in the rice milling process:

  • As many of our readers surely know, rice is a staple food of the Japanese people.
  • In the rice milling process, rice bran, known in Japanese as komenuka 米糠 or simply nuka 糠, is created as a by-product.
  • However, the majority of nuka created as a by-product of milling rice, unfortunately, ends up discarded.
  • Okazu Komenuka Japanese company REshikuru (REシクル), operated by Vibin LLC, has strived to effectively utilize agricultural by-products since 2018. In order to address the problem of food waste, they created おかず米ぬか okazu komenuka, a seasoning made in Karuizawa 軽井沢 from rice bran.
  • Okazu komenuka features the aroma and sweetness of roasted rice bran, mixed with sesame seeds, soy sauce, nori seaweed, and dried bonito flakes to create a versatile seasoning that can be used not only as furikake rice topping, but also in ochazuke (green tea, hot water or dashi over rice), or as a side dish.
  • By using local ingredients, REShikuru is also trying to reduce the environmental impact of procuring ingredients.

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