It is a link for moving within the page Ajikyo, which manufactures and sells seasoning liquids exclusively for commercial rice cooking "Rice" is a word that originally refers to foods made from cooked rice, but we Japanese generally refer to meals as "rice." For Japanese people, "rice" is the center of food, and it is no exaggeration to say that "rice" determines the quality of food. The staple food "rice" enhances the taste of side dishes, and the side dishes make "rice" delicious. The plump, white, shiny and steamy rice is appetizing, but cold rice such as sushi and rice balls is also essential to our diet. I think that rice that is moist even when cooled, has firm rice grains, and has a flavor of rice that spreads in the mouth is truly "delicious rice." As Mikyo, who is involved in the rice cooking business, we are making products with the aim of making sushi and rice balls "rice" safe and delicious for as long as possible. Bacteria that spoil food grow most actively at around 35 ° C. On the contrary, when the temperature drops below 15 ° C, the growth rate drops extremely. Starch, which is the main component of rice, on the contrary, when the temperature drops below 10 ° C, the phenomenon of aging progresses rapidly, and it becomes hard and loses stickiness and becomes crunchy. Temperatures from June to September accelerate the growth of bacteria and make them more prone to putrefaction, but starch does not age much. Bacterial growth does not progress much in the temperature from December to March, but starch ages faster. Mikyo's seasoning liquid contains a component that suppresses the growth of bacteria and a component that suppresses the aging of starch, and the ratio is changed according to the season. In addition, we also prepare special products according to the extremely hot and cold seasons, and propose changes in the seasoning liquid used by our customers according to the region and climate. 1 It does not spoil the original taste of rice. 2 Suppress product deterioration due to external factors such as temperature and dryness . 3 Maintain the state immediately after manufacturing for a long time. Four Suppress chemical odors such as sour odors as much as possible. Five Rice businesses can manufacture and sell products with peace of mind. 6 A safe and secure seasoning liquid that uses natural additives. We develop and sell original seasoning liquids based on the above six policies.

It is a link for moving within the page Ajikyo, which manufactures and sells seasoning liquids exclusively for commercial rice cooking If you have any questions that are not listed here, please feel free to contact us. What is rice made of in the first place? Is there a way to cook rice deliciously? Even if I can't eat freshly cooked rice due to time constraints, I would like to eat it deliciously. How can I eat cold rice deliciously? What is the difference between delicious rice? What is the reason why the rice doesn't taste good? Occasionally, over-the-counter bento boxes and rice balls that have been bought for a long time are hard and crunchy. Why is that? How are mass-produced supermarket and convenience store lunch boxes and rice balls made?