Do you know? Delicious rice of Japanese quality that you can taste at low price 


he reason it is tasty is lactic acid bacteria.


Water retention, preservation and umami are improved by lactic acid fermentation.

そんな「植物性乳酸菌」のパイオニア、株式会社バイオテックジャパンがルソン地方バタンガス州に子会社BiotechJPを設立。植物性乳酸菌の発酵技術を用いた「The RICE SERIES」の製造販売を行っている。
「The RICE SERIES」で使用しているのはフィリピン米だが植物性乳酸菌の発酵熟成によって日本のご飯に近い味わい。しかもレギュラータイプの「Insta Rice」に加え、低カロリータイプの「GOHAN Lite」、低タンパクタイプの「ECHIGO」、さらに温めずにそのまま食べられる非常食タイプの「RICE TO GO」と種類も豊富。
Many people known that lactic acid bacteria is good for health. However, it is not only that, but the excellent one with so many possibilities that greatly affects umami, flavor, and preservation is lactic acid bacteria.
Lactic acid bacteria is classified into “animal-derived lactic acid bacteria” represented by yogurt and cheese, and “plant-derived lactic acid bacteria” used for producing miso, soy sauce, pickles and the like. And in recent years, “plant-derived lactic acid bacteria” has attracted particular attention.
Unlike “animal-derived lactic acid bacteria,” which are mainly fermented with lactose, “plant-derived lactic acid bacteria” can be adapted to various environments such as properties like as acid resistance, salt tolerance, vigorous growth, and there are many fermentation targets Feature.
Pioneer of such “vegetable lactic acid bacteria”, Biotech Inc. established a subsidiary Biotech JP in Batangas Province, Luzon. They manufacture and sell “The RICE SERIES” using fermentation technology of vegetable lactic acid bacteria.
“The RICE SERIES” uses Filipino rice but tastes similar to Japanese rice by fermentative ripening of vegetable lactic acid bacteria. In addition to regular type “Insta Rice”, low calorie “GOHAN Lite”, low protein “ECHIGO”, and emergency food “RICE TO GO” which can be eaten as it is without heating.
“The Filipino people eat rice twice as much as Japanese people. We hope to contribute to the food and health problems in the Philippines through rice,” said CEO Egawa Kiyotaka.
It’s easy to prepared with just a range or hot water. In addition, it can be said that it is a long-awaited product for those who are concerned about calories and who have food restrictions.
If you can’t find good food in the Philippines, give it a try. You should be satisfied.

国際協力機構(JICA)及びフィリピン稲研究所(フィルライス)の協力を得て厳選された使用米「RC160」。ルソン地方ヌエバエシハ州やミンドロ島などフィリピンの米どころで収穫できるが、市場にはあまり出回っていない。Using the carefully selected variety “RC160” with the cooperation of JICA and the Philippine Rice Research Institute. It can be harvested from Filipino rice fields such as Luzon Region Nueva Ecija province and Mindoro Island, but it is not widely available in the market.


乳酸発酵の際には有機酸やアミノ酸、香気成分なども生成され、これらによって米の味・香りを変えたり、米に粘性を加えたりすることができる。In the case of lactic acid fermentation, organic acids, amino acids, aroma components and the like are also produced, which can change the taste and aroma of rice and add viscosity to rice.



President Egawa’s One-Point Advice

炊き方のコツTips for cooking

Do not cook with hard water.

“There is a problem with water that cooks rice in the Philippines. The hardness of water that Koshihikari cooks most deliciously is 30 but the ratio water is rich in minerals and the hardness of tap water is around 300. Try Koshihikari and cook it with hard water and you will not get it cook as deliciously as recommended using soft water. ”

日本の米どころ、新潟県にある株式会社バイオテックジャパン本社Biotech Japan Co., Ltd., located in Niigata, Japan



Leave a Reply

Your email address will not be published. Required fields are marked *