Review on 🍶 Detoxify and Purify with Kishu Charcoal Activated Filter Bottles by Jessica Ward

I was born and raised in Japan. My mom and grandma always kept a stick of charcoal in their rice bowl. Of course I didn't care at the time, but when I noticed that at my age (my kids were brown rice fans, so were they 5?) uncooked brown rice in a mason jar had a sticky, smelly texture. It boils well after a good wash but I didn't like the feel and I remember from my childhood seeing charcoal in the rice container. I tossed in these charcoal and dried hot peppers (whole, 5 pack) after about a week, no sticky, fancy smell! I started mixing brown rice with white rice (1:4) so my kids would eat brown rice. (Hot peppers to prevent weevils.) Additionally, some sushi chefs put bincho charcoal on top of the rice to cook it to improve the quality of the rice. I haven't done it yet. Right now I'm not happy about cleaning glutinous rice from charcoal.