Simi, though called “mium”, is in fact not the same as rice, but rather a form of rice that has been artificially processed and synthesized. This rice appears to be a small white ball, which becomes transparent when boiled, and it expands. Simi is also known as West Valley Rice, the most traditional of which is starch extracted from the wood marrow of the West Valley Coconut, manufactured by hand. In terms of nutritional value, Simi has a healthy spleen, pulmonary refilling, salivation, and a weak stomach and indigestion; Simi also has a function to restore her skin to its natural fermentation, so Simi is very fond of her
