For the pros …. What’s this actually for

7 comments

1. https://www.otuka-ci.co.jp/english/product/miola/

   Makes rice less sticky for nigiri

2. do you see a noticeable difference in the rice used with Miola?

3. Can used to transport the bag of white powder?

4. It’s an enzyme that helps break down the rice for better water absorption.

   Good rice is often achieved by making the cooking process gentler. Washing and soaking your rice is one part of that and Miola is another.

5. I’m glad you posted this. I’ve never heard of this magic powder until now.

6. Any sushi restaurant worth their salt uses miola. It loosens up the rice and makes it way easier to spread across nori or form into nigiri. However you have to be very careful with your measurements, if you put too much miola none of the rice will stick together and you will be screwed.

7. Yep we love the Miola. Makes the rice easier to work with especially when cooking large batches.