I’ve come across this powder you add to sushi rice as it cooks.
Lots written about it, mainly that “most” sushi restaurants use it to make sushi,
and that it makes the rice addictively delicious.
Ever used it? Know anything about it?
It appears to be enzymes (protease, amylase), some kelp or seaweed flavor or kombu,
glucose or trehalose or some form of sugar, and MSG.
Ostensibly, the enzymes change the starch structure of the rice grain and allow the flavorings and water to penetrate the grain when without the enzymes they would not, thereby making the rice more flavorful.
Some sushi rice powders contain a powdered vinegar to create the classic sushi flavor combo of rice + vinegar + sugar.
Some brands list only the ingredients of potato starch and glucose. No enzymes.
I’m guessing the potato starch is a filler.
Is this stuff smoke and mirrors? Or is something going on?
Why does nearly everybody who has used it raved about it?
Does using Miora simply eliminate all the post-cooking prep by adding the vinegar
and sugar during cooking?
I’m obviously lost, full of questions, and would love some input from you guys.