Otsuka Miola Rice Improver 1kg

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Delivery Information

  • All orders are dispatched on a next working day service (Mon - Fri UK mainland only).
  • Cut-off time is 12 noon Mon - Thurs for next day delivery.
  • Orders placed after 12 noon Mon - Thurs will be delivered on the second consecutive day after the order was placed.
  • Orders placed on Thursday afternoon & Friday morning:
  1. Orders that do not contain frozen items will be delivered the following Monday.
  2. Orders that contain frozen items will be delivered the following Tuesday.

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SKU : S0408


大塚薬品 炊飯ミオラ 1KG

The proteolytic enzyme in Miora rice cooking powder increases the rice's ability to absorb water, resulting in moister, shinier rice that won't stick to the pan. With a quality rice cooker and this Miora rice powder, you can be sure to have excellent sushi rice every time.

To use:

  • 1) Wash raw rice and measure appropriate quantity of water.
  • 2) Add Miora (approx. 1gram / 1.4kg rice).
  • 3) Stir gently and close lid.
  • 4) Cook according to your rice cooker.

Enzymes work inside the rice grains to allow moisture to be absorbed right to the cores of the grains much quicker than without using Miola. This substantially reduces the immersion time of the rice in water. This allows for a more controlled rice cooking process. A consistent absorption is promoted leading to a stable quality of cooked rice.

The enzymes work on the outer surface of the rice grains preventing them sticking to each other, promoting the flow of water between rice grains making small holes on the surface of the cooking rice. These are often referred to as "crab holes". Seeing these "Crab Holes" shows that hot water has circulated well during the cooking process.
As each grain of rice is equally heated the rice is cooked in the best possible way. When you handle the rice is will not feel overly sticky or sloppy. Perfect sushi rice!

The two enzymes the feature in Miola Rice Improver are:

  • Decomposing starch into sugar (ë±-amylase)
  • Decomposing protein into amino acids (a-cysteine protease Papain)

Enzymes are widely used in food production especially in Japanese foods like Miso and Sake.


  • Origin: Japan
  • Size: 1kg
  • Units Per Case: 20
  • Packaging Material: Metal
  • Manufacturer: Otsuka
  • Cuisine: Japanese

Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.


  • Glucose
  • starch
  • dextrin
  • salt
  • enzymes


  Per 100g
Energy 1470kj/350kcal
Fat 0.1g
- of which saturates --g
Carbohydrate 90.8g
- of which sugar --g
Protein 0.3g
Salt 3g

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Further Reading

How to Make Sushi Rice

Sushi rice is a fundamental component in any good sushi roll. The sticky and savory dish is made with a short-grain Japanese rice known as koshihikari. The grains of this rice are short and fat, and the stickiness allows the rice to easily clump together. Sushi rice contains just a few other basic ingredients, including rice vinegar, sugar, and salt.