Joined: 29 Aug 2009 Posts: 450 Location: United States Country:
Posted: Sat Sep 18, 2010 10:58 am Post subject:
bmwracer wrote:
Article from the Honolulu Star-Bulletin:
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It's neither brown nor white rice, but a rice that's in between. Haiga is a new form of rice that up until about a year ago was available only in Japan. With haiga, the rice bran is meticulously removed, leaving the nutritious rice germ still attached to the kernel. It's being touted as a healthy alternative to white rice minus the tough bran fiber of brown rice.
The basics: Haiga is not a variety of rice, but rather the result of a particular milling process. The name haiga, which means embryo or bud in Japanese, refers to the rice germ. The rice itself is a premium-grade short-grain rice.
The milling process was developed in Japan sometime before World War II in response to a severe vitamin B deficiency in the Japanese diet, resulting in an outbreak of beriberi disease -- a condition that affects the heart and nervous system. By keeping the rice germ, crucial vitamins and nutrients were also retained.
Milling technology has since vastly improved, allowing for mass production of the rice. Still, removing just the bran is a tedious and time-consuming process. Ordinary white rice goes through a milling process only once, while haiga is milled about eight times to carefully remove the bran layer by layer without disturbing the germ. The result is a glossy, semi-transparent rice with a hint of beige.
The rice is similar in taste to white rice with a slightly sweet, nutty flavor. Haiga is a good source of vitamins B, E and C.
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Thanks for the info!! I'll check it out at Marukai!
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Quite foresighted you are. 
