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 time. Some cooks rinse the grains less and extend the simmer to preserve texture and flavor. Genmai can be prepared as plain brown rice, used in mixed rice dishes, or incorporated into porridges and other traditional preparations.

A related product is genmaicha, a tea made by blending roasted genmai with green tea leaves. The roasted brown rice kernels impart a toasty, nutty aroma to the beverage, which is commonly enjoyed in Japan and in other parts of the world.

Nutritionally, genmai provides dietary fiber, B vitamins, and minerals such as manganese, magnesium, and selenium. Compared with white rice, it offers higher nutrient density per serving, though it contains similar amounts of calories; the addition of fiber can influence digestion and may affect the glycemic response in some individuals.

Genmai remains a part of traditional and contemporary Japanese cuisine, valued for its flavor, texture, and nutritional profile. It is widely available in markets that stock Japanese rice and in shops selling brown rice varieties internationally.