Rice syrup in Japan has long been used to maintain health and restore strength after illness, and as a throat and cough medicine. Its amber color and rich, caramel-like flavor is eaten on its own and it also goes well with soy sauce, making it perfect for simmered dishes.
This brown rice syrup variety is a high-quality starch syrup made using the traditional method of saccharifying brown rice with barley malt without using any additives or processing aids. It is fundamentally different from the colorless, transparent starch syrup made from corn or starch, which is liquefied and saccharified using enzymes and acids.
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Packaging options
Available in 300g, 600g jar and 25kg can
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Making
Our producer is devoted to their traditional method of saccharifying rice using barley malt only. Artisan producers of rice syrup preserving such traditional methods are becoming very rare. They say ‘Although we may be going against the times, we are committed to laboriously producing our rice syrup using traditional methods, and we consider this to be our strength’.
The only ingredients used to make syrup are rice, barley malt, and water. The rice is carefully washed, allowed to absorb water, and steamed. The steamed rice is then mixed with malt and warm water for saccharification process. The saccharin is pressed under pressure using a cloth. The saccharin contains minerals, amino acids, and other elements that contribute to its umami flavor. In the final stage, then poured into a flat pot and carefully and slowly boil down to the glisten thick syrup with a rich aroma. Each step of the process is carefully watched by the rigid producer’s experienced eye.
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How to use
You can consume directly by spoon for your coughing throat. With its refined sweetness, it can be used in a wide range of applications as a sugar substitute, without compromising the flavor and color of other ingredients.
Add to coffee or tea as a sweetener too.
