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Haigamai, or semi-brown rice, has been partially polished after it’s been dried and hulled. It has a beige color and some of the flavors of brown rice, but is more mellow in flavor.
It is highly versatile in the kitchen, pairing well with poultry, root vegetables, tofu, and more. It also keeps it’s shape well throughout cooking. Soups, stews, and curries are all good uses for Haigamai.
