Flow of rice cooking and processing

How to make a delicious meal

The factory is color-coded by zone so that the rice cooking ^HACCP* hygiene control standards can be easily identified at a glance. In addition, all raw materials have barcodes that can be read when they are received, and products are produced under high sanitation and quality control.

*COOKED RICE HACCP: HASAP / SAFE RICE COOKING PRODUCT SYSTEM

cooked white rice

• ■washed rice

  

  The rice is washed using a mixed-air jet water flow system. The rice is washed while being enveloped by air bubbles, which is gentle to the rice and does not damage the rice skin.

• ■Adjustment of water level

  

  The amount of water used to cook rice is set to achieve the best results for each product type, such as white rice and vinegared rice.

• ■Soaking

  

  The industry's pioneering "one pot at a time soaking method" ensures that water is absorbed by each grain of rice, preventing uneven cooking.

• ■Adjustment of heat level

  

  We are able to cook rice according to the customer's request by adjusting the heat level finely.

• ■Steaming

  

  After the rice is cooked, it is steamed for 30 minutes. This allows excess water in the pot to evaporate sufficiently, preventing uneven cooking and stabilizing quality.

• ■Reversal/Unwinding

  

  An improved unrolling machine is used to prevent rice from kneading and forming lumps, resulting in rice with just the right amount of unraveling.

• ■Weighing

  

  After the appropriate weight of rice is placed in the food can, it is further weighed and checked again.

• ■Metal Detectors

  

  All products are run through a metal detector for a final check for metal contamination.

vinegared rice

• ■Cooking rice

  

  Rice is cooked to the optimum state for combining with vinegar.

• ■A combination of vinegar and

  

  Our proprietary automatic inertia-type vinegar spreader sprays a specified amount of vinegar evenly throughout the kettle, allowing the vinegar to fully mature before the next inversion process.

• ■Reversal/Unwinding

  

  An improved unrolling machine is used. This prevents kneading of the rice and the formation of lumps, resulting in sushi rice with just the right amount of looseness.

red rice (beans and mochi)

• ■Coloring with natural materials

  

  100% domestic glutinous rice is used. No coloring agents or preservatives are used, and the coloring is done using only the cooking liquid from the whiskers. Stirred with air to produce a beautiful pink color.

• ■Seiro Steamers

  

  By carefully following the steps of first steaming, sprinkling water, and second steaming, the rice does not become tough even after cooling down, resulting in the traditional fluffy texture of sekihan.

• ■Unwrapping and weighing

  

  The rice is carefully and thoroughly loosened by the hands of skilled Mitsuhashi Rice employees to remove excess water.