Linda Granebring: Professional Chef and the Author of mai-rice.com
Who writes this site: the chef behind the rice, fermentation, and pantry guides — and how the project relates to this domain's earlier history.
This is the site's author page. It explains who writes the guides, how they are written, and where the boundary with the domain's previous life sits.
In brief: Linda Granebring is the professional chef who writes and edits the editorial guides on mai-rice.com — Japanese rice, koji fermentation, pantry ingredients, and practical no-waste cooking.
mai-rice.com is an independent editorial project. It is not a continuation of the Japanese shop (Webショップmai / Natural Harmony) that operated on this domain in an earlier era.
Author
Who writes this site
One author, one voice: the guides on mai-rice.com are written and edited by Linda Granebring.
Linda Granebring is a professional chef. Her working focus — the one this site is built around — is Japanese rice, koji-based fermentation, and the pantry logic that connects them in a real kitchen.
Every editorial guide on mai-rice.com carries her byline because she is the person writing and editing them. When a page in Rice states a water ratio, or a page in Fermentation states a koji temperature window, that is her kitchen judgment on the page.
Writes the guides
Linda writes and edits the site's editorial guides: rice varieties, fermentation technique, pantry ingredients, and practical no-waste cooking.
Tests the methods
Ratios, timings, and temperatures on this site come from kitchen practice, not aggregation. If a page states 1:1.1 water or 60°C koji, that number was cooked with.
Sets the editorial voice
The site's tone — specific, concrete, and practical rather than promotional — is her working standard for what a useful kitchen page looks like.
Coverage
What she covers
Four connected subjects, treated as one kitchen system.
The site's scope follows her competence: rice as the center, fermentation as the process layer around it, pantry ingredients as the connective tissue, and low-waste practice as the discipline that ties daily cooking together. Representative pages: What Is Japanese Rice, What Is Koji, and How to Reheat Rice.
Japanese rice
Varieties, labeling, washing, cooking, and storage — rice treated as a subject with texture, handling, and context worth noticing carefully.
Koji and fermentation
Fermentation as working knowledge: process, timing, storage, and judgment rather than mystique. Koji, miso, amazake, shio koji, natto.
Pantry logic
Ingredients are read in relation to one another — shoyu next to miso, mirin next to sake — as part of a kitchen system rather than isolated labels.
Low-waste discipline
Resourceful use as ordinary kitchen discipline: spent kombu and katsuobushi, leftover rice, continuity and carryover instead of branding.
Method
How the guides are written
The editorial standard behind every page on the site.
The method is consistent across the site: start from the decision a cook is actually facing, answer it early, and back it with specifics — exact ratios, temperatures, timings, and honest limits. Guides are updated when methods improve, and each page shows its update date.
Specific over vague
Pages state exact ratios, temperatures, and times. A substitution page gives measured swaps, not a list of maybes.
Practical first
Every guide is organized around a decision a cook actually faces: what to buy, how to store it, when a method is worth the effort.
Honest boundaries
Where a method has limits or a safety edge — reheated rice, fermentation mold — the page says so plainly instead of hedging.
Transparency
This domain's earlier history
mai-rice.com had a life before this project. The boundary is worth stating plainly.
In an earlier era, this domain hosted a Japanese e-commerce shop — Webショップmai, associated with the Natural Harmony brand — selling rice, shoyu, and fermented foods. That shop is part of the domain's history, and its concerns (rice quality, fermentation, pantry seriousness) overlap with what this site covers today.
The overlap is topical, not organizational. The current mai-rice.com is an independent editorial project written by Linda Granebring. It has no commercial or operational connection to the former shop, and legacy shop URLs on this domain now redirect to the current guides or have been retired.
FAQ
Frequently asked questions
- Who is Linda Granebring?
- A professional chef and the author and editor of mai-rice.com. She writes the site's guides on Japanese rice, koji fermentation, pantry ingredients, and no-waste cooking.
- What does she write about?
- Japanese rice varieties and technique, koji and fermentation practice, pantry ingredients like shoyu, mirin, and dashi, and practical low-waste kitchen use.
- Is mai-rice.com connected to the shop that used this domain before?
- No. A Japanese e-commerce shop (Webショップmai / Natural Harmony) operated on this domain in an earlier era. The current site is an independent editorial project with no commercial or organizational connection to it.
- How are the guides written?
- Around decisions a cook actually faces, with exact ratios, temperatures, and times from kitchen practice. Where a method has limits or safety edges, the page says so plainly.
- Where should a new reader start?
- Start with Rice for the clearest entry point, then Fermentation or Guides depending on whether you need process depth or reference clarity. Recipes is the practical next step.