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mai-rice.com is an editorially independent site focused on Japanese rice, fermentation, pantry ingredients, and practical cooking technique. The content is written and reviewed by Linda Granebring, a professional chef with hands-on experience in Japanese ingredient sourcing, koji fermentation, and recipe development. Every guide on the site prioritises specific ratios, named products, and tested methods over generic advice — and corrections from readers are a valued part of keeping that standard honest.
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