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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.

© 2009 All rights reserved. Published by Cross Media.

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