About Handmade Set of Koso Genmai
(Fermented Brown Rice)

Koso Genmai (Fermented Brown Rice) is very good for the health. It seems that it is also liked by famous entertainers and celebrities from various fields.

This is a convenient set of the necessary ingredients to make the Koso Genmai (Fermented Brown Rice), which consist of genmai (brown rice), red beans, and salt.

We are very selective about the quality of the ingredients. With careful selection, the manufacturer made the Koso Genmai (Fermented Brown Rice) without pesticide and additives, which contains high health benefits, ensuring the safety of the food.

You should try to eat the extraordinary delicious and chewy texture of Koso Genmai someday!

Selected Materials "Ogata Health Plantation・Asahi Genmai (Brown Rice)"

Ogata Health Plantation confidently cultivated its products with motto "happy family without a disease".

For over 20 years, without using herbicide, pesticide or chemical fertilizers, they cultivated the rice with only decomposition of rice straw.

Asahi is Showa era rice brand which is the ancestor of Koshihikari and Sasanishiki Rice Brand. The special characteristic of this product is less sticky and chewy texture.

The rice varieties that currently popular in the market mostly consist of the cross-breeding with the Koshihikari.

Ever since the Koshihikari made its appearance in world market, there are increasing number of complaint from people who happened to have an allergic reaction to rice, it is said that the tendency on it will further increase from now on.

The ‘Asahi’ is rice variety that can be eaten with peace of mind even if you are allergic to rice.

Cultivation Characteristics

For more than 20 years, the soil is regenerated using hydrogen water without using agricultural chemical fertilizer and using the ultimate natural cultivation rice with inoculated seeds.

Carefully Selected Raw Materials "Hirawake Farming・Erimo Azuki"

For over 30 years in Makubetsu Town, Hokkaido, Mr. Hirawake Yuu has been carefully cultivated his Organic Azuki Beans.

Since the Azuki beans are harvested until they are fully matured, it contains plenty of nutritious substance, and has fine quality of umami flavour.

Using non-chemical fertilizer cultivation and free of pesticide, Organic Azuki Beans processed carefully with natural drying. It’s really appealing due to its deep colour and elegant fragrance.

Commitment of Natural Drying

Actually, most of the beans that are generally distributed in the market are those that have been heated and dried by machine.

At the Hirawake Farm, we dry the beans with the cold north wind that blowing through the Tokachi Plain in about 2 to 3 weeks.

Beans farmers who have done the traditional method of natural drying is very few at the present. By sticking to traditional method of natural drying, we are able to constantly keep the delicate flavour of beans.

Carefully Selected Material "Kaikoubou・Umami Salt"

Umami is a salt product made naturally with natural drying by the craftsmen in a factory near sea called Kaikoubou.

We pumped the seawater from the ocean in Kuroshio Town, Kochi Prefecture using the power of sun and winds, then gently rubbing the salt with hands, to make the seawater into salt while the salt is being crystallized.

As the salt slowly crystallizes, moisture contains abundant minerals like magnesium chloride will incorporated into one grain of crystal.

With such special characteristics, "Umami Salt" became a delicious salt product.

Sun-dried Salt that Rich in Minerals

Sea water contains more than 80 elements of minerals.

It is said that the mineral ratio of human body fluid is almost the same as the mineral ratio of seawater.

It is also said that the mineral ratio of amniotic fluid (body fluid that fills the surrounds the unborn baby during pregnancy) is the same as the mineral ratio of seawater, which make the sea and human has a relation that can’t be separated.

The Umami Salt contains a lot of minerals that important to our body.

How to Make Fermented Brown Rice

To make 4 portion of Fermented Brown Rice, you need to prepare:

Brown Rice: 600g (Let's use organic product if possible)	Azuki Beans: 50g	Salt: 3g

Water：Appropriate Amount (Please match it with the capacity of your rice cooker)	Rice Cooker (We use germinated brown rice cooker)	Spoon/td>

There are four steps to make Koso Genmai:

• Step 1: Wash brown rice and red beans
• Step 2: Add salt and water and mix
• Step 3: Immersion and rice cooking
• Step 4: Warming and Fermentation

1. Wash brown rice and red beans

First, put the brown rice and azuki beans in the bowl, wash it slowly.

Clean the dirt and dust from the brown rice and azuki beans.

As brown rice absorbs water just like white rice, let's drain the water first.

Wash and drain the water, wash it again and drain the water, repeat for 3 or 4 times.

2. Add salt and water and mix it together

Add brown rice and red bean, water, salt and mix it together.

Please adjust the amount of water according to the capacity of the rice cooker.

3. Submersion and rice cooking

If you use a regular rice cooker, leave the brown rice in water for about 1 hour before cooking.

After that, we will cook the rice. If the rice cooker has brown rice cooking mode, please use its function.

If the rice cooker has germinated brown rice function, the process from germination to cooking rice can be done only by button operation.

4. Thermal Insulation and Fermentation

When the brown rice cooked, heat it with rice cooker for two until four days.

While keeping it warm inside the rice cooker, stir the brown rice once a day.

While keeping it warm inside the rice cooker, stir the brown rice once a day.
When stirring, use a rice paddle to stir it thoroughly once a day to prevent the surface from drying out.

If you concerned, you can prevent the rice from drying by using a wrap or wet cloth on the surface.
It will be ready to serve after two until four days of cooking.

Warming · Fermentation Day 1

The rice became slightly darker than normal brown rice.

Warming · Fermentation Day 2

The brown rice turned slightly purple.

The brown rice tastes richer compared to the first day.

Warming · Fermentation Day 3

As the fermentation progressing, the brown rice colour become darker.

The texture will get puffier.

Warming · Fermentation Day 4

Koso Genmai is ready to be consumed.

The umami flavour and its puffy texture are appealing.

Koso Genmai can be consumed for about 7 days after it's done cooked.

With four steps above, the making of delicious and puffy Koso Genmai is completed.

By fermenting it, the bad part of brown rice will vanish and be replaced with its delicious taste.

By fermenting and keep the rice brown warm, it will produce melanoidin (brown coloured component in food). Due to the antibacterial action from the melanoidin, brown rice becomes Koso Genmai without corrosion or decay.

Furthermore, by fermenting the rice brown, it is said that the nutrient called GABA (gamma-aminobutyric acid) will increase even higher than the normal brown rice.

It should be noted that in this video, we use rice cooker with germinated brown rice function.

It is recommended to use the rice cooker with such function because you can eat Koso Genmai simply by button operation.

Please try to cook and enjoy the delicious Koso Genmai at home.

The Health Effect of Fermented Brown Rice

Since fermented brown rice usually use highlt nutritious brown rice, it contains many good ingredients such as protein, minerals, and vitamins.

It also contains abundant enzymes that are considered to be one of the most important elements for human activity.

Fermented brown rice is said to be the best dish for the efficient ingestion where enzyme components tend to be lost together with age.

Here we introduce the health effects from consuming fermented brown rice.

1. Relaxing Stress with GABA Ingredients

The GABA ingredients contained in fermented brown rice has the effect of relieving stress from daily life.

It can also help to improve concentration.

GABA ingredients have been drawing attention in recent years, such as its function to smoothen the neurotransmission process.

2. Help to Surpress The Blood Pressure.

Enzymes are important components to smoothen the digestion, metabolism, and blood circulation processes.

If you are lack of enzymes, nutrients can get stagnate in the blood, which can clog the blood flow.

Consuming fermented brown rice that contains enzyme can improve your blood flow,

it is expected to be the effective solution to prevent hypertension.

3. Good for your Diet

Fermented brown rice is also expected to lower the neutral fat cholesterol level.

The enzyme can breaks down the carbs and lipids that are likely to accumulate as subcutaneous fat in the body.

In other words, it can metabolized carbs and lipids without accumulating them in the body.

So it is expected to prevent obesity and improving your diet effect.

Consuming brown rice is also good because it contains lot of fiber.

Fiber allows to keep you fuller over a longer period of time, so maybe it could be a good reason to consume brown rice because it may help you consume lower calories overall/day.

4. Help to Solve Constipation

Like we said above, fermented brown rice contain lots of dietary fiber that is said to be effective to relieve constipation.

By activating the metabolism, it discharges waste precipitated in our body.

Not on that, fermented brown rice is also excellent in detoxification effect.

Product Details

Name	Handmade Set of Koso Genmai (Fermented Brown Rice)
Ingredients 1	Asahi Brown Rice (Kumamoto Prefecture)
Ingredients 2	Erimo Azuki Beans (Hokkaido Prefecture)
Ingredients 3	Umami Salt (Kochi Prefecture)
Quantity	540 cc
Storage method	Store in normal temperature and avoid sunlight