Polished rice from the side
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The aim of polishing is to remove the protein, oils, etc. distributed near the surface of the rice grain. The method coming closest to achieving this ideal is one that removes a uniform amount from each surface. This results in a very flat grain.
This is the super-flat polished rice method researched and developed by Daishichi. (See photo below.) Traditional polishing methods always tended to make the elliptical grains spherical, resulting in the loss of desirable material at the ends of the grain's long axis, while leaving the flatter, thicker parts of the grain barely touched. (See photo left.)
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The grains at the upper right are super-flat polished. The grains at the bottom left are traditionally polished.
(Both have a 50% ratio. The photograph is of the front of the grains.) |
Conventional rice polishing
Polishing grains into a spherical shape resulted in needless loss of desirable material and retention of components that impair flavour. There was a wide variation in quality.
Super-flat rice polishing
By polishing the surface to an extreme degree of flatness, the flavour-impairing components are completely removed, resulting in consistent quality whatever the polishing ratio. Quality is enormously improved compared to conventional methods.
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It was Tomio Saito (former Chief Official Appraiser at the Tokyo Regional Taxation Bureau) who initially proposed the principles of flat rice polishing. Daishichi has taken the degree of flatness one step further to create super-flat rice polishing.
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