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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Rice bran

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

The outer shell of the rice grain. It is commonly used to make pickles in Japan and to store vegetables such as daikon radish and lily bulb before use.

ยฉ 2009 All rights reserved. Published by Cross Media.

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