KAWASHIMAYA Fermented Brown Rice 150g - Koso Genmai - Aged for 3 days at low temperature

Koso Genmai or Enzyme Brown Rice is a brown rice that has been cooked with red beans and salt and then kept warm to ferment for 2-3 days. The biggest feature of koso genmai is the texture. Brown rice, though hard in nature, can be quite chewy and soft when properly soaked and kept warm for a few days. Truly a great food to eat for all ages.

We would like a lot of people to enjoy this delicacy, especially those who are careful about the health of their family, want to take care of their skin, and many others. With this intention in mind, Kawashima The Japan Store has carefully packed koso genmai so it is ready to eat without hassle.

This product is loved in Japan, that we’ve already sold about more than 50,000 packs of koso genmai.

Koso genmai is aged at low temperature to improve the nutritional value of brown rice. Plenty of nutritions are packed in this food such as vitamins, minerals and amino acids, dietary fiber, and GABA.

We recommend koso genmai especially to those who want to improve their health even though they are busy and to those who want to improve their digestive system.

All of the components are combined from the best ingredients that are loved by Kawashima The Japan Store. For the main ingredient, we chose pesticide-free brown rice.

The koso genmai is packed in a single serving pouch, just the right amount for one bowl (150gr). A perfect portion that is easy to eat.

Because it is packed for convenience and delicious even when eaten at room temperature, you can have it everywhere. Not only can you eat it at the dinner table, but you can also bring it with you as a lunch box or rice balls.

Since Koso Genmai can last up to 10 months at room temperature, you can stock it as emergency supply. Moreover, you can also keep it in the office pantry to eat as a nutritious ready to eat meal.

* The diagram represents the comparison between 100gr brown rice and 100gr white rice. The serving for Kawashima The Japan Store koso genmai or enzyme brown rice is 150gr
* Diagram Source: Nihon Shokuhin Hyoujun Seibunhyou 2015-nenban (Standard Diagrams of Japanese Food Composition 2015 7th edition)
* Book Source: Doku Dashi Koso Genmai Daietto (Brown Rice Detox Diet) by Okamoto Uka

Koso genmai (fermented enzyme brown rice) uses highly nutritious brown rice that is rich with healthy components. Plenty of important nutrients are contained such as vitamins, minerals, dietary fiber, and others.

Other than that, koso genmai has abundant essential enzymes for everyday life. Though the calorie count of brown rice is not that different when compared to the white counterpart, there is a big difference in the nutrition value.

If you don’t really like brown rice due to its originally hard and lumpy texture, feel free to try the delicious koso genmai.

* Per 100g of koso genmai (enzyme brown rice). Analysis value of Japan Food Research Laboratories (JFRL)

In the after purchase questionnaire, a lot of our customers are satisfied with the koso genmai product.

* These are individual opinions. The effects may vary on each person.

Koso genmai or enzyme brown rice is made from specially cultivated brown rice directly sent from our contract farmer. After that, the rice is cooked pot by pot by skillful workers in a contract factory that works together with Kawashima The Japan Store, and then it is packed into convenient pouches.

Can be preserved for a long time

By packing it in pouches, we’re able to make this product last up to 10 months at room temperature without using any preservatives or additives.

Made without preservatives or additives

We don’t use any preservatives or additives to make this product. The ingredients only consist of brown rice, red beans, black rice, and salt (To make the rice easy to take out from the packaging, we use a tiny bit of locally sourced rice oil. All ingredients are purchased from reliable producers that are trusted by Kawashima The Japan Store.

Cost reduction ingenuity

We simplified the packaging because we want our customers to easily use a great quality product. To make the price cheap and encourage our customers to continue buying this, we decided to not use a label for the packaging. That way, we can focus more on putting high quality ingredients into compact pouches.

It’s also recommended by Ms. Miki Maeda, a registered dietitian.

You can enjoy it even if it is warmed or as it is. If you want to warm it, submerge in hot water or heat it in a microwave.

[Hot water] Submerge the pouch in hot water for approximately 3-4 minutes
[Microwave] Take it out to the container and use 500W for 1 minute and 30 seconds.

Koso Genmai or Enzyme Brown Rice is great to eat as it is, but if you want to enjoy it a different way, you can use it to make various things!

Recipes Using Koso Genmai

Enzyme Brown Rice Soy Milk Potage

Enzyme brown rice adds gentle thickness, umami, and nutrition to a potage made only of vegetables. In addition to turnips, you can make it with various vegetables such as carrots and sweet potatoes.

Serving Size4Person

Cooking Time15Minutes

Ingredients

Onion

1

Turnip

2-3 pieces

Garlic

1 clove

Koso Genmai (Enzyme Brown Rice)

50gr

Butter

1 Tbsp

Water

250cc

Soy Milk

600cc

Salt

As needed

How to Make

1

Sliece the onion, turnips, and garlic thinly.

2

Heat the pot, add butter, then saute the onion until fragrant.

3

When the onions are tender, add turnips and garlic. Stir until all covered in butter. Add koso genmai (enzyme brown rice) and water, cover and simmer for about 5 minutes.

4

Blend the mixture from step 3 until thick consistency.

5

Add soy milk to the blend and season it with salt. You can add herbs and spices if you like.

Enzyme Brown Rice: Doria Style

A simple dish that’s perfect for when you want to eat enzyme brown rice with a slightly different taste for lunch. It has a punchy taste with garlic and black pepper, and can be delicious even with vegetables such as vegetable flowers and asparagus.

Serving Size1Person

Cooking Time10Minutes

Ingredients

Olive Oil

1 tbsp

Koso Genmai (Enzyme Brown Rice)

140gr

Garlic

1 clove

Peeled Shrimp

50gr

Salt

One pinch

Pepper

As needed

Cheese

As preferred

How to Make

1

Heat a frying pan, add olive oil and garlic, and heat over low heat.

2

Add the peeled shrimp, saute until all shrimps are cooked. Sprinkle with salt and pepper, then add koso genmai (enzyme brown rice). Lightly warm and stir.

3

Put the rice mixture in a bowl. Sprinkle grated cheese on top and grill until the cheese is melted.

Grilled Enzyme Brown Rice Balls

The outside is crispy and the inside is chewy. It is a dish where you can fully enjoy the deliciousness of enzyme brown rice. Bake it in a frying pan with butter or olive oil and enjoy the different taste.

Serving Size1Person

Cooking Time15Minutes

Ingredients

Koso Genmai (Enzyme Brown Rice)

100gr

Soy Sauce

1 Tbsp

Mirin

1 Tbsp

Oil for grilling

1 Tbsp

How to Make

1

Form rice ball with koso genmai (enzyme brown rice).

2

Heat a pan over medium heat. Add oil, and grill the rice ball over pan. Make sure to grill all side thoroughly.

3

Make sauce mix by combining soy sauce and mirin. Brush the sauce over the rice ball during grilling. When the surface is slightly cripsy, the rice ball is done!

Frequently Asked Questions