Japanese rice usually takes 3-4 washes.
The purpose of washing the rice is to remove the bran remained on the white rice so that they won’t affect the taste during cooking.

Although trivial, it is a trouble to wash the rice a few times before cooking every day.

To save the trouble of washing the rice, we implement advanced milling technology to minimize the bran, resulting in the One-wash rice of KUBOTA Rice Industry – which takes only one wash!

Apart from saving the time of washing the rice, more importantly it can save the usage of water, especially families that use distilled water to wash the rice. In this era where we encourage environmental protection, let’s start from little things in life to save water.

Other than that, according to market researches in Japan, 86% of the interviewees indicate that One-wash rice tastes better than ordinary refined rice. We invite you to try it out by yourself.