Supervised by a Michelin-Starred Chef: 'Homare Brown Rice Porridge' Packed with Hidaka Kelp Umami Launched!

Key facts

  • Supervised by a Michelin-Starred Chef: 'Homare Brown Rice Porridge' Packed with Hidaka Kelp Umami Launched!
  • AGBIOTECH Inc. launched 'Homare Brown Rice Porridge' on May 13, supervised by Chef Shohei Noguchi of the Michelin-starred restaurant 'Kyoto Ito.' Made with Okayama-grown 'Kinumusume' rice and Hidaka kelp, it contains no additives. It can be enjoyed hot or cold. The product has also achieved a three-star rating in the government's environmental impact visualization program, contributing to a sustainable food system.
  • Source: PR Times
  • Date: June 2, 2026

Direct answer

AGBIOTECH Inc. launched 'Homare Brown Rice Porridge' on May 13, supervised by Chef Shohei Noguchi of the Michelin-starred restaurant 'Kyoto Ito.' Made with Okayama-grown 'Kinumusume' rice and Hidaka kelp, it contains no additives. It can be enjoyed hot or cold. The product has also achieved a three-star rating in the government's environmental impact visualization program, contributing to a sustainable food system.

Citation
Supervised by a Michelin-Starred Chef: 'Homare Brown Rice Porridge' Packed with Hidaka Kelp Umami Launched! (June 2, 2026), PR Times
Source
PR Times
Date
June 2, 2026
AGBIOTECH Inc. launched 'Homare Brown Rice Porridge' on May 13, supervised by Chef Shohei Noguchi of the Michelin-starred restaurant 'Kyoto Ito.' Made with Okayama-grown 'Kinumusume' rice and Hidaka kelp, it contains no additives. It can be enjoyed hot or cold. The product has also achieved a three-star rating in the government's environmental impact visualization program, contributing to a sustainable food system.
businessNQ 52/100出典：PR Times

📋 Article Processing Timeline

  • 📰 Published: June 2, 2026 at 10:00
  • 🔍 Collected: June 2, 2026 at 10:30 (30 min after Published)
  • 🤖 AI Analyzed: June 2, 2026 at 12:59 (2h 29m after Collected)
AGBIOTECH Inc. began selling its new product, 'Homare Brown Rice Porridge,' on May 13, 2026, using carefully selected kelp dashi and brown rice. The company, which previously sold 'Homare' brown rice packs, has expanded its lineup with this porridge. Supervised by Chef Shohei Noguchi of the Michelin-starred 'Kyoto Ito' in Kyoto, the product offers a deep flavor that can be enjoyed daily. It uses Okayama-grown 'Kinumusume' rice, which has received top 'Special A' ratings for 10 consecutive years, and Hidaka kelp for the dashi, with no additives. It can be enjoyed hot or as a cold porridge, making it suitable for summer nutrition. Furthermore, it has received the highest three-star rating in the Ministry of Agriculture, Forestry and Fisheries' 'visualization' program for reducing environmental impact, recognizing its contribution to greenhouse gas reduction.

FAQ

What is 'Kinumusume' rice?

A high-quality rice variety produced in regions like Okayama, consistently receiving top ratings in taste rankings.

What are the key facts in this article?

AGBIOTECH Inc. launched 'Homare Brown Rice Porridge' on May 13, supervised by Chef Shohei Noguchi of the Michelin-starred restaurant 'Kyoto Ito.' Made with Okayama-grown 'Kinumusume' rice and Hidaka kelp, it contains no additives. It can be enjoyed hot or cold. The product has also achieved a three-star rating in the government's environmental impact visualization program, contributing to a sustainable food system.

What is the direct answer?

AGBIOTECH Inc. launched 'Homare Brown Rice Porridge' on May 13, supervised by Chef Shohei Noguchi of the Michelin-starred restaurant 'Kyoto Ito.' Made with Okayama-grown 'Kinumusume' rice and Hidaka kelp, it contains no additives. It can be enjoyed hot or cold. The product has also achieved a three-star rating in the government's environmental impact visualization program, contributing to a sustainable food system.

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