Introducing Kinmemai —
the world’s first health-inspired Japanese-made, rinse-free gourmet rice

Imported from Japan, Kinmemai is a gourmet specialty rice unlike any other. Manufactured through the patented Kinmemai process, which enhances both the taste and nutrition of tender rice grains, it will please both the gourmands and the nutrition-minded alike.

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Taste-tested by the most demanding taste buds

Kinmemai Better White™ has a slightly buttery, mildly nutty taste and a moist, creamy texture that is superior to that of conventional white rice.

Not a fan of the tough, chewy texture of brown rice? Thanks to a patented dewaxing process, Kinmemai Better Brown™ absorbs more water during cooking, resulting in a lighter, fluer texture unseen in conventional brown rice.

A balanced diet to support an urban active lifestyle

Packed with vitamins, as nutricious as conventional brown rice easy to digest Kinmemai Better Brown™ Rice appears lighter than conventional brown rice — that’s because the rice grains’ tough outer wax layer has been gently removed, making it easier on your digestive system, avoiding gas, bloating and cramping, which is typical of brown rice.

Excellent nutritional profile

A gentle, precise buffing process also means that Kinmemai Better Brown™ retains some of the rice grains’ most healthful components which are usually lost to traditional polishing. By retaining more of the rice grain, including the bran, it’s significantly more nutritious than conventional white rice.

Kinmemai Better White™ Kinmemai Better Brown™

compared to conventional white rice

0x
more vitamin B1
0.0x
more vitamin B6
0.0x
more folic acid

0.0x
more dietary fibre
0%
less calories
0x
more LPS

compared to conventional white rice

0.0x
more vitamin B1
0x
more vitamin E
0.0x
more dietary fibre
0%
less calories
0x
more LPS


*lipopolysaccharides (LPS) - a natural immune system booster which helps strengthen our immunity against cancer, flu and other infections

Comparison of calories per 100g

10%
lesser calories*
Kinmemai Better White™
20%
lesser calories*
Kinmemai Better Brown™

Environmentally friendly. No Rinsing Required!

Kinmemai Better White™ and Kinmemai Better Brown™ are cleanly buffed, without a need for the time-consuming hassle of rinsing and dramatically reduces water wastage.

Quick & Easy Preparation

Both types of Kinmemai rice are quick and easy to prepare. It takes just 20 minutes to cook Kinmemai Better White™ Rice and Kinmemai Better Brown™ Rice, so it is perfect for those nights when you are pressed for time.

Rice To Any Occasion

While Kinmemai Better White™ and Kinmemai Better Brown™ are delicious as is, they also make nutritiously flavourful substitutes for sushi rice, and are equally at home in the preparation of other ethnic foods such as risotto, paella, biriyani, pilaf and more! They’re perfect for fried rice too, with a smooth even texture that coats effortlessly with cooking oil.

Our secret —
Adding by reducing

KINMEMAI PATENTED RICE POLISHING TECHNOLOGY

Using innovative buffing machinery from Toyo Rice Corp, the Kinmemai polishing process removes just the indigestible wax layer of the rice grain.

Kinmemai Better Brown™

JAPANESE-CRAFTED TASTE AND NUTRITION

Kinmemai Better Brown™ Rice brings more to the table than just the chestnut hue and nutritional values of brown rice. It’s also irresistibly fluffy, easier to digest and quicker cooking than conventional brown rice.

Kinmemai Better White™

JAPANESE-CRAFTED TASTE AND NUTRITION

Kinmemai Better White™ Rice has the appearance, digestibility and quick-cooking time of white rice, but the similarities end there. Expect a buttery, nutty taste and moist, creamy texture; with a nutritional profile superior to conventional white rice.

By retaining the bran layer, sub-aleurone as well as the rice germ, Kinmemai is as nutritious as conventional brown rice, with the fluffiness and digestability of white rice that does not require rinsing.

in making Kinmemai Better White™ Rice, only the bran and wax layers are removed: the nutrient-dense sub-aleurone layer and germ remain.

By retaining the bran layer, sub-aleurone as well as the rice germ, Kinmemai is as nutritious as conventional brown rice, with the fluffiness and digestability of white rice that does not require rinsing.

in making Kinmemai Better White™ Rice, only the bran and wax layers are removed: the nutrient-dense sub-aleurone layer and germ remain.

How to cook on a stovetop

How to cook on a stovetop

Half the Battle Won. Neither Kinmemai Better White™ nor Kinmemai Better Brown™ require rinsing before cooking.

INSTRUCTIONS

Kinmemai Better White™

Measure 250cc water for every cup (150g) of rice.
Soak rice 30 minutes (optional for best flavour).
Heat until water boils.
Cover and keep on high heat for 8 minutes.
Switch to low heat and simmer for 12 minutes.
Turn heat to high for 30 seconds and remove pot from heat.
Keep lid on, letting rice sit for 20 minutes before serving.

Kinmemai Better Brown™

Measure rice and water, ratio 1 : 1 ½.
Soak rice 60 minutes (optional for best flavour).
Heat until water boils.
Cover and keep on high heat for 8 minutes.
Switch to low heat and simmer for 12 minutes.
Turn heat to high for 30 seconds and remove pot from heat.
Keep lid on, letting rice sit for 20 minutes before serving.

How to cook on a rice cooker

How to cook on a rice cooker

Half the Battle Won. Neither Kinmemai Better White™ nor Kinmemai Better Brown™ require rinsing before cooking.

INSTRUCTIONS

Kinmemai Better White™

Add water to the water level position for milled rice as indicated inside your cooker and an additional 30-45cc of water for every cup of rice.
Use only 60% of your rice cooker’s capacity to avoid overflow.
Soak rice 30 minutes (optional for best flavour).
Cook rice in white rice cooking mode.
Let rice sit for 10 minutes after completion before serving.

Kinmemai Better Brown™

Measure rice and water, ratio 1 : 1 ½.
Use only 60% of your rice cooker’s capacity to avoid overflow.
Soak rice for 60 minutes (optional for best flavour).
Cook rice in white rice cooking mode.
Let rice sit for 10 minutes after completion before serving.

Where to buy

Chicken Katsu Rice Burger recipe

Chicken Katsu Rice Burger

Click here to watch the video

INGREDIENTS

(4 portions)

  • 400g Kinmemai brown rice 600ml water
  • 1 tbsp flour
  • 2 boneless chicken thighs
  • 2 tbsp sake
  • ½ tsp kosher salt
  • ⅛ tsp cracked black pepper
  • 2 eggs
  • 50g all purpose flour
  • 50g panko
  • 2 sheets of Nori
  • 5 tbsp katsu sauce
  • 4 leaves of lettuce
  • 1 tomato (cut into slices)
  • 1 tsp sesame oil
  • 1 tsp soya sauce
  • 1 packet furukake
  • Oil for deep frying

INSTRUCTIONS

  1. Cook 400g Kinmemai as per cooking instruction with. Do not wash the rice.
  2. Cut 2 chicken thighs into 2. Transfer to a bowl.
  3. Add in 2 tbsp sake, ½ tsp kosher salt and ⅛ tsp cracked black pepper.
  4. Marinate it for 30 minutes.
  5. Fluff up rice once its cooked, and mix in 1 tbsp all purpose flour. Mix well.
  6. Place a 9cm ring mould on a cling wrap.
  7. Divide rice into 8 portions of 100g each.
  8. Mould and compress 1 portion of the rice. Remove ring mould and wrap rice.
  9. Chill in the fridge until ready to cook.
  10. Prepare breading station with 3 plates.
  11. Place 50g all purpose flour into one plate.
  12. Beat 2 eggs into the second plate.
  13. Place 70g panko into the third plate. Season with a dash of salt and pepper.
  14. Coat each piece of chicken breast with flour, shake off the excess.
  15. Dip into the beaten egg.
  16. And last, coat it with the breadcrumb mixture. Deep fry chicken on medium heat until golden brown.
  17. Remove and set aisde on a rack.
  18. Cut Nori sheets into 8 9cm rounds. Set aside.
  19. Remove cling wrap from the rice patties.Stick the Nori rounds on one side of the rice patties.
  20. Heat a pan on medium heat and sear the rice patties Nori side down first. Lightly brush the top with sesame oil followed by soya sauce. Sear both sides until crisp. Be gentle with it as not to fall apart.
  21. Place 1 rice patty with Nori side facing up.
  22. Place green carol lettuce followed by a slice of tomato.
  23. Top with chicken katsu.
  24. Drizzle with Katsu sauce
  25. Sprinkle furukake on it.
  26. Top with a rice patty, with Nori side down.
  27. Garnish with more furukake.

Japanese Curry Rice recipe

Japanese Curry Rice

INGREDIENTS

(4 portions)

  • 4 cups Kinmemai Better Brown™
  • 250g Boneless beef
  • 3 Potatoes
  • 1 Onion
  • 1 Carrot
  • 1 Clove garlic
  • 1 tbsp. Vegetable oil
  • 4 cups Chicken broth
  • 110g Japanese curry roux
  • 1 tbsp. Ketchup
  • 1 tbsp. Soya sauce

INSTRUCTIONS

  1. Take 2 tbsp. oil, diced garlic, onions in wedges and sauté over medium heat till translucent in a large pot.
  2. Peel and cut carrots and potatoes in rolling wedges.
  3. Add and mix diced beef, carrot and potatoes into pot.
  4. Add the chicken broth.
  5. Bring the stock to boil, skimming the scrum and fat from the surface of the stock.
  6. Simmer uncovered for 20 minutes, stirring occasionally.
  7. When the potatoes are ready, add curry roux. Use a ladle, slowly dissolving the roux with a wooden spoon or chopsticks.
  8. Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally until the curry becomes thick.
  9. Serve curry with Kinmemai Better Brown™ on the side.

Budor Udang recipe

Budor Udang

This recipe is by bestselling cookbook author and veteran in the local food scene, Sylvia Tan.

Originally a simple porridge made with leftover gravy from popiah parties, Budor Udang is now prepared as a dish in its own right. Despite the Malay name, this is very much a dish with Chinese origins.

INGREDIENTS

(6-8 portions)

  • 2 cups Kinmemai Better White™
  • 10 cups Water and chicken or prawn stock, (use more if watery gruel is preferred)
  • 2 Cakes of Tau Kwa (firmed bean curd cake), cut into strips
  • 300g Peeled small prawns
  • 1 tbsp. Tau Cheow (soya bean paste)
  • 1 tsp. Chopped garlic
  • 1 tsp. Light soya sauce
  • Pepper

GARNISHES

  • Fried chopped garlic, available bottled
  • Fresh coriander leaves
  • Chili paste, optional

INSTRUCTIONS

  1. Soak Better White™ rice for half an hour.
  2. Heat 2 tbsp. oil in a wok and fry tau kwa strips till golden. Place on kitchen paper to drain, and leave aside.
  3. Heat 1 tsp. of oil in a pan to soften chopped garlic and soya bean paste. Add stock.
  4. Drain soaked rice and add to pot. Add water to make up 10 cups, then bring to boil. Turn down fire and continue to simmer till rice grains are soft.
  5. Once rice is softened, add the peeled prawns and tau kwa strips and bring back to boil. Season with pepper. Add soya sauce, if preferred, to taste.
  6. Ladle porridge into small bowls, and garnish with fried garlic and fresh coriander leaves. Serve with chilli paste on the side.

Pumpkin Nasi Lemak recipe

Pumpkin Nasi Lemak

This recipe is by bestselling cookbook author and veteran in the local food scene, Sylvia Tan.

This is Nasi Lemak with an anti-oxidant twist of pumpkin, with grilled tamarind fish to cut through the sweetness. Who says you can’t indulge and be health-conscious at the same time?

INGREDIENTS

(6-8 portions)

  • 1 kg Butternut pumpkin
  • 4 cups Kinmemai Better White™
  • 1 tbsp. Oil
  • 1 Onion, chopped
  • 3 tbsp. Bottled nonya sambal chili paste
  • 1 cup Coconut milk
  • Fresh kaffir lime leaves and cucumber (optional)

GARNISHES

  • 6 Batang fish steaks
  • 2 tbsp. Tamarind paste
  • 1 tsp. Salt
  • 1 tsp. Sugar

INSTRUCTIONS

  1. Peel pumpkin, then cut into large cubes (to soften the pumpkin for easier cutting, microwave the whole fruit in the oven on high for 5 minutes).
  2. Heat oil in a wok and fry onions. Add the bottled sambal, then stir in rice, making sure all the grains are coated with the spice.
  3. Transfer rice mixture to a rice cooker, then add 4 cups of water and cook till tender. When rice is dry, add pumpkin pieces and complete the rice cooking cycle.
  4. After rice is cooked, add coconut milk, stirring gently. Leave rice covered for 10 minutes to absorb the coconut flavour.
  5. Prepare tamarind fish. Mix  tamarind paste, salt and sugar, and rub into the fish steaks.
  6. Cover and leave to marinate for at least an hour (overnight for best results) in the fridge.
  7. When rice is ready, heat grill pan.
  8. Coat prepared fish slices with a little vegetable oil. Place fish on heated pan for just 3-5 minutes on either side, cook till seared.
  9. Plate rice on a large platter, topped with grilled fish and garnished with fresh kaffir lime leaves and cucumber. Serve.

Thai Olive Rice recipe

Thai Olive Rice

This recipe is by bestselling cookbook author and veteran in the local food scene, Sylvia Tan.

This dish may very well be the reason why olives exist. Made with black olive paste, a unique Teochew condiment, this is a delightfully savoury Southeast Asian staple that may soon be a staple in your household.

INGREDIENTS

(8-10 portions)

  • 5 cups Kinmemai Better White™, uncooked
  • 6 cups Water
  • 500g Minced chicken
  • 4 Cloves of garlic, chopped
  • 1 250g bottle of black olive paste
  • 1-2 tsps. Fish sauce
  • White pepper

GARNISHES

  • 1 cup Peanut, roasted
  • 5-6 Fresh basil leaves
  • 2 Fresh red chillies, sliced
  • 1 Thin-skinned large lime, diced finely

INSTRUCTIONS

  1. Cook Better White™ rice with water in a rice cooker till dry and fluffy. While rice is cooking, prepare the garnishes.
  2. Pour out two tablespoons of oil from the bottle of olive paste and heat in a wok.
  3. Sauté chopped garlic in the oil till fragrant, then add the rest of the the olive paste.
  4. Add the meat, fish sauce and lots of white pepper. Cook over high heat, tossing well. Leave aside.
  5. Dish out cooked rice onto a platter. Top with olive-meat mixture.
  6. Garnish with nuts, chillies, diced lime and basil leaves.
  7. Toss rice and garnishing together, coating all the rice in the oil. Serve.

Spicy Winged Bean and Brown Rice Salad recipe

Spicy Winged Bean and Brown Rice Salad

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon.

Conjure up the taste of Central Thailand in your kitchen with this salad.

INGREDIENTS

(2-3 portions)

  • 200g Kinmemai Better Brown™, cooked
  • 150g Winged Beans
  • 50g Red Chilli
  • 15g Garlic
  • 2g Belachan
  • 20g Shallots
  • 20g Onions
  • 30g Lime Juice
  • 2g Sugar
  • 3g Fish Sauce
  • 5g Coriander, stems and leaves separated
  • 1g Chilli Padi (optional), deseeded and lightly mashed
  • 10g Dried Shrimps
  • 4g Ginger Flower, finely chopped
  • 2g Toasted Grated Coconut

INSTRUCTIONS

  1. Toast grated coconut over a low fire in a non-stick pan until dry and golden brown.
  2. Wash and dry winged beans. Slice thinly and blanch lightly before shocking them in ice. Drain dry then set aside.
  3. Peel, wash, and dry chillies, shallots and onions. Deseed chillies and slice onions thinly.
  4. Toast belachan in a pan until fragrant.
  5. Blend chillies, shallots, garlic, onions, lime juice, fish sauce and toasted belachan into a paste.
  6. Mix winged beans and sliced onions, ginger flowers, coriander stems and dried shrimps.
  7. Mix in brown rice.
  8. Garnish with coriander leaves, smashed chillies and coconut gratings.

Nasi Lemak recipe

Nasi Lemak

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon.

Translate “Nasi Lemak”directly and you’ll get “rich rice”, which you’ll understand with your first bite. Soaked in coconut cream, this sinfully hearty dish is rich in flavor, texture, fragrance and heavy in Malay culture.

INGREDIENTS

(2 portions)

  • 140g Kinmemai Better White™
  • 30g Pandan Leaf, washed then dried and tied in a knot
  • 120g Chicken Stock
  • 6g Chicken Powder
  • 80g Fresh Coconut Milk
  • 15g Shallots
  • 1 stalk Lemongrass
  • 15g Garlic

INSTRUCTIONS

  1. Wash lemongrass, and peel shallots and garlic.
  2. Lightly smash all three separately, then lightly fry them separately until slightly fragrant, then set aside.
  3. Mix rice, coconut milk, water, chicken powder and salt well in a tray.
  4. Place pandan leaf knot on the rice, and steam it for 40 minutes
  5. Cool rice, loosening it with a fork before serving.

Fragrant Savoury Brown Rice recipe

Fragrant Savoury Brown Rice

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon.

This simple recipe yields a one-dish meal for a tasty healthy lunch to power your day, or as a hale and hearty dinner to end a long day.

INGREDIENTS

(2-3 portions)

  • 300g Kinmemai Better Brown™, cooked
  • 30g Olive Oil
  • 150g Chicken Upper Thigh, diced
  • 100g Pumpkin
  • 50g Celery
  • 20g Carrot
  • 10g Garlic, finely chopped
  • 10g Spring Onion, cut in rings
  • 1g Salted Black Bean
  • 2g Light Soya Sauce
  • 2 Eggs, beaten smooth

INSTRUCTIONS

  1. Wash and dice pumpkin, celery and carrots, then lightly blanch them in boiling water. Drain and set aside.
  2. Heat olive oil in a wok, and fry garlic until fragrant.
  3. Add beaten eggs and stir-fry before adding diced chicken. Fry until cooked.
  4. Add pumpkin, celery and carrot dices as you continue frying.
  5. Add in brown rice and salted black bean last.
  6. Season with light soya sauce, white pepper and spring onion.

Ba Bao Rice recipe

Ba Bao Rice

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon.

Literally “Eight Jewels Rice”, this sweet treat is a Chinese New Year staple, and every little bit as scrumptious as it is pretty.

INGREDIENTS

(3-4 portions)

  • 250g Kinmemai Better Brown™, soaked 30 mins
  • 200g Glutinous Rice, soaked 1 hour
  • 30g Dried Longans, soaked 10 min
  • 30g Dried Lilies, soaked 1 hour
  • 30g Lotus Seeds, soaked 1 hour
  • 5g Dang Shen, soaked 10 min
  • 10g Peanuts, soaked 1 hour
  • 5g Wolfberry, soaked 10 min
  • 5 Red Dates, soaked 10 min
  • 5g Huai Shan, soaked 10 min
  • 30g Red Bean Paste
  • 500g Water
  • 15g Sugar
  • 10g Cooking Oil

INSTRUCTIONS

  1. Boil the dried lilies, lotus seeds, dang shen, red dates, huai shan, wolfberry lonyan gan and peanuts with sugar.
  2. After boiling, strain and separate the herb water and ingredients, setting both aside.
  3. Steam both the brown rice and glutinous rice with the herb water until it’s soft, or for 1.5 hours.
  4. Rub the insides of a clean bowl with cooking oil, then gather the herbs you boiled earlier in it. These are the fillings.
  5. Cover the fillings with a scoop of rice, then press firmly.
  6. Spread a layer of red bean paste over the cooked rice, followed by another layer of cooked rice. Press firmly again.
  7. Experiment with different layering combinations with your fillings and rice!
  8. Once you have filled the bowl, cover your creation with cling wrap, and steam it for another 20 minutes.
  9. Turn the bowl over on a plate, and remove the bowl to serve your perfectly shaped Ba Bao Rice.

About Toyo Rice Corporation

Toyo Rice Corporation is the exclusive manufacturer of Kinmemai Rice. Established in 1961 and headquartered in Wakayama, we specialize in manufacturing rice-buffing machinery. In the 1970s, Toyo Rice pioneered the development of Musenmai, or rinse-free rice, which saves many gallons of water each year by eliminating the need for rinsing prior to cooking. Further refinements of our rice-buffing technology led to the development of Kinmemai Better White™, which has been enjoyed by the Japanese people over the past decade, and our new Kinmemai Better Brown™. We are pleased to share the taste and health benefits of these unique, gourmet specialty rices with you.