Hatsuga genmai
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Hatsuga genmai (発芽玄米 germinated brown rice) is unpolished brown japonica (Japanese) rice, used primarily as a food grain, that has been allowed to germinate in order to alter the flavor and also to increase levels of nutrients such as γ-aminobutyric acid (GABA).
Hatsuga genmai has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice and is marketed in Japan as a health food product.
Hatsuga genmai is produced by soaking washed brown rice in warm water of approximately 32 °C (90 °F) to 34 °C (93 °F) for 1 to 2 days. In Japan, a rice cooker like hatsuga genmai producer which keeps constant temperature with a timer is available through e-commerce or online shopping.
[edit] See also
[edit] External links
- Germinated brown rice and rice breadFAO International Year of Rice conference in 2004
- Marketing of Value-Added Rice Products in Japan: Germinated Brown Rice and Rice Bread
- Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom? March 31, 2010
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