The Japanese extracted essential nutrients from rice skin and refined them into rice oil. As edible oil, its nutritional content is much higher than that of ordinary edible oil. In today's Japan, this rice oil has replaced the traditional edible oil and has been designated as the special blending oil for nutritious lunches in Japanese primary and secondary schools by the Japanese Ministry of Health and Welfare.
Rice bran oil, also called rice germ oil, is also called brown rice oil in Japan, Southeast Asian countries and Taiwan Province Province of China. Rice oil originated in Japan. Japan is a country that advocates rice. The island country of Japan has a mild climate, abundant sunshine and rainfall.
Suitable for rice growth, through years of cultivation and improvement, it has become the main food crop in Japan, and rice has naturally become the staple food of the Japanese. It is precisely because of the Japanese's focus and innovative spirit on rice that rice oil was born.