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brown rice - List of Manufacturers, Suppliers, Companies and Products

brown rice Product List

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Introduction of Export Case to China: "Brown Rice Roasted Products"

Introduction of Export Case to China: "Brown Rice Roasted Products"

Utilized in traditional Chinese sweets! Roasted brown rice product.

We have partner companies in China, which allows us to maintain a network in China and Southeast Asia. Utilizing this network, we also supply raw materials overseas. Additionally, we have Chinese staff members, enabling us to conduct business negotiations in Southeast Asia, including China. Currently, we are exporting roasted brown rice products to China. Our products are manufactured in a factory that has obtained FSSC22000 certification, ensuring thorough hygiene, safety, and data management, which has led to high customer satisfaction regarding product quality. Our products are used in traditional Chinese sweets, such as mooncakes. (The image shows an illustration of products made with roasted brown rice.) *For more details, please refer to the PDF document or feel free to contact us.

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Fermented sprouted brown rice with lactic acid bacteria - "Fermented Sprouted Brown Rice"

Fermented sprouted brown rice with lactic acid bacteria - "Fermented Sprouted Brown Rice"

Sprouted brown rice is fermented using patented technology (Patent No. 4233573), increasing the amount of plant-based lactic acid bacteria by approximately 100,000 times compared to regular brown rice.

The sprouted brown rice of Akebono rice, traditionally cultivated in Okayama Prefecture, is fermented using a patented technique that applies the fermentation technology of traditional sake breweries, enhancing the amount of lactic acid bacteria in the brown rice by approximately 100,000 times compared to regular brown rice. This is known as fermented sprouted brown rice. By fermenting the nutrient-rich sprouted brown rice without adding any additives through a unique patented method, the nutritional value of the rice is further enhanced. Fermenting sprouted brown rice, which is rich in vitamins, minerals, dietary fiber, and GABA, increases the amount of plant-based lactic acid bacteria by more than 100,000 times compared to regular brown rice, and produces amylase and protease. Plant-based lactic acid bacteria are known primarily for their effects on intestinal regulation and immune enhancement, and are expected to improve issues such as constipation, diarrhea, skin problems, and various allergies. By fermenting the starchy Akebono rice from Okayama Prefecture, the starch and protein contained in the rice are broken down, transforming into glucose and amino acids, which enhances sweetness and umami. Additionally, this breakdown makes the sprouted brown rice remarkably soft, increasing the efficiency of digestion and absorption in the body. It is easy to eat and delicious, making it recommended even for those who are not fond of brown rice.

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Fermented sprouted brown rice

Fermented sprouted brown rice

Recommended for those who are not fond of brown rice!

"Fermented Sprouted Brown Rice" is a type of sprouted brown rice that is high in nutritional value, fermented with lactic acid bacteria using a unique patented method, without adding any additives. Since it is made from sprouted brown rice of Akebono rice grown in Okayama Prefecture, you can enjoy it with peace of mind. The lactic acid fermentation enriches it with amino acids, making it delicious and easy to eat. By simply mixing 10cc of it with one cup of regular white rice before cooking, you can quickly absorb the amino acids from fermentation and the nutrients from the sprouted brown rice. The raw material, brown rice, is sourced from Akebono rice in Okayama Prefecture. Fermenting the sprouted brown rice enhances the starch and protein contained in the rice, breaking them down into glucose and amino acids, which increases sweetness and umami. We also accept OEM manufacturing with your desired content volume and package design, as well as the sale of raw materials for food and feed use. Please feel free to contact us for inquiries. [Features] - Uses Akebono rice from Okayama Prefecture, which is rich in starch - Improved digestibility and nutritional value compared to regular brown rice - Fermented using a unique patented method without any additives - Enhances nutritional value while simultaneously increasing deliciousness *For more details, please refer to the PDF document or feel free to contact us.

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