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Pugnyun pressure cooker and 38 years with steamed brown rice

The director heard about the nutritional value of steamed brown rice from a Japanese lady named Matsui Yoshiko who visited the Buchon Farm in 1975.


From that time on steamed brown rice became the community's staple food.


In the autumn that year Mr. Godani of Ainou Kai(the Asssociation of Agriculture Lovers) visited the Farm and told about how he overcame tuberculosis eating steamed brown rice.


The director then became firmer in insisting upon steamed brown rice.


He recommended brown rice to everybody, saying, "Chew steamed brown rice as many times as your age and then swallow it; a healthful long life is yours."


So it is quite understandable that Pulmuone Enzyme Food, which was launched by a grocery named Pulmuone Farm Pollution-Free Produce Outlet, introduced organic brown rice enzyme as its first item.


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