Korean rice porridge (Juk) is made by slow-cooking rice in water until it becomes completely soft and smooth. The texture is creamy and gentle — similar to Italian risotto or British oat porridge — but rice-based, with a clean and light flavour. In Korea, it is enjoyed when the body needs rest, as a light meal, or whenever something easy to digest is called for. Ottogi's Koshihikari Rice Porridge uses the premium Japanese-origin Koshihikari rice variety, resulting in an especially silky and glossy texture.

Yes, Ottogi Koshihikari Rice Porridge is suitable for both Vegan and Vegetarian diets. The ingredients consist of purified water and Koshihikari rice (9.82%), with no animal-derived ingredients. It is also Gluten-Free. Please note that Halal certification has not been confirmed at this time; those following a strict Halal diet are advised to contact the manufacturer directly.

The confirmed ingredients are purified water and Koshihikari rice. None of the 14 major allergens designated under EU Regulation 1169/2011 have been identified in the ingredient list. However, information regarding cross-contamination at the manufacturing facility has not been fully confirmed. If you have a serious allergy, we strongly recommend contacting the manufacturer Ottogi directly before purchase to verify allergen management practices at the production site.

Ottogi Koshihikari Rice Porridge is a fully cooked ready-to-eat product and can be consumed directly without any cooking. For the best experience, there are two heating methods: first, submerge the sealed pouch in hot water for 3–5 minutes; second, transfer the contents to a bowl and heat in the microwave for approximately 1–2 minutes. You can also customise it to your taste by adding sesame oil, soy sauce, roasted vegetables, or a beaten egg.

Koshihikari is a premium short-grain rice variety originally developed in Japan and now cultivated across East Asia, including Korea. Compared to long-grain varieties such as basmati or jasmine rice, Koshihikari grains are shorter and rounder, and when cooked they become glossy and slightly sticky. When made into porridge, this variety produces an especially creamy and smooth texture that is gentle on digestion and delicately flavoured. It is broadly comparable in texture to Arborio rice used for European risotto.