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The hidden ability of rice: Global Product Planning’s rice products maintain beautiful skin

By Luke Mahoney, grape Japan

It's common knowledge that rice is the staple food of Japan and much of the Asian world. Not only do most residents eat the grain every single day, they are known to stylize their rice dishes into cute designs. Japanese restaurants use rice buns to sandwich hamburger patties, and Domino's in the country even offers a cheesy pizza rice bowl.

Yeah, rice is delicious in almost any incarnation. Residents of Japan are quick to assure you of the various reasons why this is so—the Japanese climate is suitable for its production, for example. Others will say it's all about how the grain is prepared and washed.

Yet, many focus on the culinary role of the grain while overlooking other beneficial aspects. For instance, water used to rinse rice has many beautifying effects on the skin. Director of Dermatology Chiko Terasawa has written at length on the topic. The curious among you may find more information here.

Rice and beauty

According to the link above, rice can be used in several ways to help promote beauty:


When used as a facial wash, the concoction removes old collagen from a user’s skin by gently causing the skin to peel. This helps refresh pores and prevent age spots, a common concern among Asian women.

Helping the skin act as a barrier

Normally, the epidermis, the outer layer of the skin, contains a lot of fatty acid lipids called ceramides. These lipids help the skin protect the body, but their amount decreases with age. When the amount of ceramide is reduced to a certain point, skin becomes dry and more sensitive to UV rays. Rice ceramides contained within this facial product help the skin protect the body while maintaining moisture.

Repairing mucous membranes

Rice contains a lot of vitamins and minerals. Vitamin B1 is particularly important because it helps repair the skin and the epithelial membrane it contains. This, in turn, enhances the metabolism of the skin. Skin that is rich in Vitamin B1 has a higher turnover of skin cells helping skin stay beautiful.

Indeed, there are several cosmetic effects for rice and the water that is used to wash it. While skincare gets most of the attention, the same water can be used as a shampoo to help clean the hair as well as the scalp.

Rice skincare for the whole family

Global Product Planning this month introduced their line of rice-based skincare products called mamagokoro for helping consumers realize the "rice effect" for themselves.


The products are gentle and easy to use. Consumers, from babies to adults, simply wash their skin per normal and enjoy the moisturizing benefits. The products can be safely used by individuals with sensitive skin and pregnant women. Since the product is safe and versatile, it can be recommended as an alternative soap for sensitive skin.

The lineup also includes a whole-body, plant-based foam shampoo that moisturizes as it cleanses. Since it is 98.7% derived from plants, it is useful at cleansing the skin and preventing rough skin.

Indeed, the beauty effects of rice are surprisingly diverse. It should be noted that, at home, water used to rinse rice should be further diluted before being used to clean skin. Also, it is advisable to test a small portion of your skin before, say, washing your entire body.

If you're interested, you can purchase the products from their online shop here.

Read more stories from grape Japan.

-- This cookie cutter set is a fun way to learn the 47 prefectures of Japan for kids of all ages

-- Bingoya Handicrafts: probably the best souvenir shop in Tokyo

-- Kyūkyodō: probably Tokyo’s finest store for calligraphy supplies and high-end incenses

© grape Japan

©2021 GPlusMedia Inc.

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RICE. Such a common food, esp. thruout the Orient. But it's popular all over the world as well. It goes well with just about anything., with any sauces and spices. Even beef or chicken gravy. it goes well with nearly any meats and vegetables. Even nuts.

When I was in the Navy, esp. on the US West Coast we often had rice for a lot of meals. it's fast and easy to fix, esp. for many people. And there's so many ways to fix it. I never got tired of it. It's essential.

0 ( +0 / -0 )

Rice produces 25% of global methane into the atmosphere. Scientists are working to create varieties that produce less. Rice also uses a large volume of water so they are also trying to make varieties needing less water. California rice farmers have a preference for water supplies.

We usually eat brown rice.

1 ( +2 / -1 )

Try to avoid rice entirely for 2 months, you will feel light on your weight.

Brown rice takes longer to cook and not as tasty as white rice. Try wild rice or local rice, you will take out No. 4 in the Bristol poo chart.

-2 ( +0 / -2 )

Brown rice takes longer to cook

Simples, just put it in the rice cooker, switch it on and then go away and do something else. It cooks itself.

not as tasty as white rice. *

A matter of personal taste? I prefer the fuller, slightly nutty taste of brown rice; polished rice is generally too sweet for a meal. We cook white rice maybe a couple or so times a year, when we have veggie temaki or peas gohan - brown rice doesn't work with those.

When we order an Indian takeaway it usually comes with a tub of boiled white rice. I use it to make rice pudding.

My MiL gets sacks of unpolished rice from the inaka, which she polishes to death before she considers it fit to eat. Luckily she saves the outer bit (nuka) for me; I add it to the allotment with other organic matter. Waste not, want not.

0 ( +2 / -2 )

These days we usually only eat rice once or twice a week.

Brown rice takes longer to cook. About the same as white. Use a rice cooker add 16 grains package. Add boiling water to about 1.5 cm above the rice level. Turn on.

In our location we can buy brown rice and take to a little kiosk outside the food stores to polish it.

We eat white rice with sushi.

One of the best is Napal black long grain rice.

Rice is actually just a grass.

1 ( +2 / -1 )

I really limit my rice consumption here, especially when most of the rice here is white short grain - the absolute worst for your health. I used to eat brown basmati with a bit of black Canadian wild rice (technically not rice, and a bit expensive), bought from home, since the taxes here are ridiculous.

0 ( +1 / -1 )

zichiToday  04:06 pm JST

These days we usually only eat rice once or twice a week.

Great. But is this true?

zichiToday  04:06 pm JST

Brown rice takes longer to cook. About the same as white.

I don't get it. Brown rice takes longer to cook, but about the same as white? Ok, so actually you wanted to say brown rice takes about the same amount of time to cook as white rice.

zichiToday  01:20 pm JST

We usually eat brown rice.

Really? And aa above you only eat rice once or twice a week. So how come below suddenly it's white rice with sushi, and one of the best is a black rice? Neither of those are brown, which conflicts with your 'usually eat brown rice' statement.

zichiToday  04:06 pm JST

We eat white rice with sushi.

One of the best is Napal black long grain rice.

Usually eat brown. Unless it's sushi, so then white. But Napal black is the best.


-3 ( +1 / -4 )

Yes, Nepalese black rice is probably the best for taste. If you find it, try it. Black rice is the highest in antioxidant activity and contains more protein than brown rice. Difficult to find here.

Brown rice does not work with sushi, not sticky enough. Brown rice normally takes much longer to cook than white rice but using a rice cooker and hot water speeds up the process.

1 ( +1 / -0 )

Rice growth and production are affected by: the environment, soil properties, biotic conditions, and cultural practices.

-1 ( +0 / -1 )

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