Best before date shown in the image is an example and may vary depending on stock.
Details and/or the design on the packaging shown in the image are subject to change without notice depending on stock.
As the enzyme works to improve the convection of heat in a rice pot, the cooked rice becomes fluffy and grainy. It can be used not only for sushi Shari (Vinegared rice) but also for rice in general. It takes shorter with the usage of 1 to 2 tablespoons per 1kg of rice.
This product is free from any allergens.
Store in a Cool, Dry place away from direct sunlight
Typical values per 100g: Energy: 1465kj / 350kcal, Fat: 0.1g, of which saturates: 0g, Carbohydrates: 91g, of which sugars: 47g, Protein: 0.3g, Salt: 3g
Glucose, Potato starch, Dextrin, Salt.