I’m not sure if anyone shed some light onto this. It’s not a flavor enhancer. It’s simply to have the rice grains slightly bigger, have a greater shine when mixed with the rice vinegar, and to the most important factor for the miola is so that the rice doesn’t stick together, they’re broken like individual grains.
There is the basic miola (can color is green red and white), which i like more because it seems like the extra added ingredients in the miola gold (your picture) sometimes cause some grains of rice to be sushi.
