The 4 types of millet, Japanese banyard millet (Echinochloa Esculenta), adlay (Coix lacryma-jobi var. Ma-yuen), foxtail millet (Setaria italica P. Beauv.), proso millet (Panicum miliaceum) are produced in Iwate Prefecture, where the largest millet production area in Japan is located.
The two rices that make up this mixture, black rice and red rice, are produced in Toyama Prefecture, where one of the main rice-producing regions of Japan is located. Millet is rich in vitamins and minerals, dietary fiber and good quality amino acids.
Black rice is rich in purple pigment "anthocyanin", a kind of polyphenol, and red rice is also rich in red-purple pigment "tannin", also polyphenol.
To make your fragrant rice a success, mix 3 to 10% of this mixture into your rice (or 1 heaped tablespoon of the mixture for a cup of rice) and let stand for about 1 hour to absorb the water before cooking. The purple pigments of black rice and red rice give shiny rice. In addition, black rice and red rice are types of sticky rice, so the rice can be soft and firm like Japanese "Sekihan" (sekihan or osekihan, a traditional dish made of mochigome sticky rice, steamed. with azuki beans, giving a reddish color to the rice).