genmai
Genmai is the Japanese term for brown rice, referring to rice in which the husk has been removed but the bran and germ layers remain. It is the unpolished form of rice and is distinct from hakumai, the polished white rice. In Japanese cooking, genmai has a nutty flavor and a chewier texture compared with white rice, and it is often chosen for its higher fiber and nutrient content.
Cooking genmai follows similar methods to white rice but typically requires more water and a longer cooking
A related product is genmaicha, a tea made by blending roasted genmai with green tea leaves. The
Nutritionally, genmai provides dietary fiber, B vitamins, and minerals such as manganese, magnesium, and selenium. Compared
Genmai remains a part of traditional and contemporary Japanese cuisine, valued for its flavor, texture, and