AN EYE FOR DETAIL
UNPOLISHED RICE
CROSS SECTION
POLISHED RICE
CROSS SECTION
FRONT
FRONT
SIDE
SIDE
CONVENTIONAL
RICE POLISHING
SUPER FLAT
RICE POLISHING
However, a flaw was found in this technique by Tomio
Saito, a National Technical Official, who published
his research in 1993. He pointed out that to polish
most efficiently, a layer of equal thickness rom the
surface-area of the grain needs to be removed. But
most machines polish grains into a spherical-shape,
rather than following the more ovoid shape of the
rice, meaning that good parts of the shinpaku are lost
at either end of the grain, whilst the widest parts are
barely touched leaving the fats and proteins which
are best removed.
Daishichi to