Ancient rices blend, black, red, green pesticide free cultivated
  • Ancient rices blend, black, red, green pesticide free cultivated

Ancient rices blend, black, red, green pesticide free cultivated

Ancient rices blend, black, red, green pesticide free cultivated

Réference : NISKOB04-05-D

Tax included

Ancient rice, originally brown rice, now called ancient rice, is available in 3g colors: black, red, green. It was most prevalent in Japan until the Meiji era (1868-1912).


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What is ancient rice :
It is a variety of old rice (Oryza sativa L.) with low yield. Rice, when cooked, is covered with its floral bran.
Rice is deseeded after cropping and then dried.
Penalized by low yield, ancient rice is declared a weed by the Meiji government. Its production has declined considerably since then to become almost anecdotal. The recent progress of agriculture in Japan as well as the practice of hybridization and selection of rice varieties now provide yields 3 times higher than those of the time.

Why are we facing the resurgence of ancient rice : germ and rice bran concentrate the majority of nutrients; ancient rice is very rich in nutrients, vitamins, fiber… Vitamins B1 and B2 convert sugars into energy. The niacins it contains (nicotinic acids) turn fats and sugars into energy. They are rich in anthocyanin, a kind of polyphenol that stimulates the metabolism of human body, especially by helping to keep a beautiful skin.
Ancient rice is also extremely rich in minerals.

Advice for rinsing your rice before cooking :
rice starch, which gives it its flavor, shine and texture, is very delicate and dissolves easily in water. It is the same for anthocyanin of black rice. It is therefore important to wash the mixture of white rice and old rice gently but also for a short time.
Our rice producer recommends using 3 fingers of your hand and rotating rice in cold water, in washing container, 3 times. If the water is still a little cloudy, it does not matter: the residual starch is synonymous with flavor. Ideally, the water for washing and cooking rice should be shallow water. Do not hesitate to use water passed to the softener to preserve rice flavors.
After washing, let soak 30 minutes before cooking.

Our perfect combination : added to 20% in your traditional rice, it naturally colors your rice (slightly purplish color). At 2 to 20%, it significantly increases your rice taste.

Chiba, Japan
1 kg net
200 g net
ancient red rice, ancient black rice, ancient green rice
keep away from light, heat and moisture
pesticides free

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