Menu of Hokuriku Food Design Labo
Unleash the boundless power of Japan’s “rice and vegetables,” which have supported agriculture since ancient times, and offer a plant-based design that allows people and the Earth to enjoy delicious and healthy living to the fullest. We create products that can be passed on to the next generation with various functionalities tailored to our customers’ needs.
 | Charcoal powder is pelletized to create a soil conditioner that restores soil to an alkaline state. |
We blend rice syrup with charcoal powder, increasing its viscosity and compressing it into pellets using a pelletization device. These pellets can be spread over a wide area using drones or tractors in the field.
| From rice syrup, we create a plant-based sugar-free teriyaki sauce |
This serves as a natural sweetener (fermented food) alternative to sugar and mirin, creating a healthy and delicious condiment that is good for your body.
From Brown Rice to “Rice Syrup” and “Rice Protein”
Natural sweeteners (fermented foods) made from brown rice, known as Rice Syrup, are produced in a process that maximizes the use of by-products. These by-products are further processed into Rice Protein.
①To maximize the potential of malted brown rice, it is finely ground and mixed with brown rice.
②The natural malt enzymes are combined with rice starch for saccharification. Slowly fermented over 24 hours, it transforms into sugar.
③It becomes a natural sweetener (fermented food) that can replace sugar or mirin, known as rice syrup.
④The rice syrup dregs (filtration solids) are dried and finely ground (powdered).
