Japanese Plus Brown Rice Macaroni 130g


Brand : Japan

Only 4 left in stock

Categories: New, Japan, Pasta, Kitchen Pantry


Japanese Plus Brown Rice Macaroni

This Japanese Plus Brown Rice Macaroni. Is in fact made using only the raw materials produced from 100% Hatsushimo rice, which is a representative variety of Gifu prefecture cultivated in-house. The chewy texture, flavor, and colour are the characteristics of rice. Since we start by sowing seeds and harvesting rice and drying it in-house, we can make unmixed Hatsushimo rice. We can immediately turn Hatsushimo rice, which is made from brown rice into rice flour, into rice flour and deliver high-quality rice flour that is freshly made. No flour is used. It is also manufactured at a rice flour factory.

Macaroni made from rice as the main ingredient. It has a chewy texture and texture that you wouldn’t think it was made from rice. It is often entwined with pasta sauce. Uses Hatsushimo from Gifu prefecture. It is a gluten-free product. Compared to white rice, brown rice is rich in dietary fiber and minerals. You can use it for soups, gratin, etc., or mix it with vegetables and dressings and enjoy it like a salad. When you’re busy, it’s delicious just to have mayonnaise. Since there are streaky grooves on the surface, it is easy to entangle the sauce.

How to Make Macaroni and Cheese on the Stovetop

  • Bring a pot of water to a boil. Cook macaroni until al dente, about 8 minutes.
  • While the macaroni is cooking, go ahead and start on the roux. A roux is a thickening agent made of one part fat and one part flour that makes up the base of this creamy mac and cheese.
  • To make the roux, start by melting butter in a saucepan over medium heat. Add flour, salt, and pepper and stir until smooth. Slowly pour in milk and stir until the mixture is smooth and bubbling. Be careful to not let the milk burn.
  • Finally, the most crucial step: Add cheese! Slowly stir in Cheddar cheese until smooth and melted. We recommend you grate your own cheese because pre-shredded cheese won’t incorporate into the mixture as well as block cheese.
  • Once the macaroni is finished cooking, drain and stir into cheese sauce until coated.

Ingredient: Uruchi rice (Hatsushimo from Gifu prefecture), rice bran / thickener (alginate ester)

Storage Instructions: Store away from direct sunlight and moisture. 



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