¥398
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...

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koso genmai ingredients introduction


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 (enzyme brown rice)
Plenty of nutrition and GABA

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.



rice farm
Enzyme rice with pesticides-free rice

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.



Single serving pouch of enzyme brown rice
Just the right size of one bowl

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.



How to use enzyme brown rice
Koso genmai can be eaten at room temperature

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.



Usage of koso genmai


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.





Eat enzyme brown rice deliciously
brown rice vs white rice

* 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.



Nutritious components in koso genmai enzyme brown rice

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



User's voices


User's Voice 1

Fluffy even when warmed in the microwave

I've tried various things so far, but the taste and texture of this one is the most delicious. Especially after warming it in the microwave, most brown rice generally becomes hard, but the one from Kawashima The Japan Store surprisingly remains fluffy and delicious!

User's Voice 2

Regular healthy bowel movements everyday

I actually intended to cook it myself, but since I don’t have the container jar to make it I ended up buying it. After eating koso genmai regularly, I have healthy bowel movements everyday and my skin is also clearing up. Amazing effects. Also it’s delicious.

User's Voice 3

For when you don’t have time to make it yourself

Usually I cook white rice, germinated rice, or other rice myself using a rice cooker. But I eat this when I don’t have time to cook. Also, I can simply eat this for the health benefit especially when there’s nothing to eat at home.

User's Voice 4

I keep it as emergency food

I bought koso genmai to preserve in case of disaster. The taste is very delicious! The cells in my body will appreciate the health effects. Though I can just eat it everyday, since it is a bit pricey for me, I decided to keep it as an emergency food supply. When it’s nearing the expiry date, I’ll probably eat it~



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

Questionnaire 1


Questionnaire 2


Questionnaire 3

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



Story of Kawashima The Japan Store's Koso Genmai
Making of koso genmai enzyme brown rice


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.


The Making of Koso Genmai (Enzyme Brown Rice)




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.


The Making of Koso Genmai (Enzyme Brown Rice)


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.


The Making of Koso Genmai (Enzyme Brown Rice)




Message from representatives


Kawashimaya Staff Reviews


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

Recommended by a dietitian




How to eat

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.



Recommended recipes

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 Yuzu Kosho

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
Enzyme Brown Rice Soy Milk Potage

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
Enzyme Brown Rice: Doria Style

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
Grilled Enzyme Brown Rice Balls

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

Can babies and toddlers eat it?
Yes they can. For toddlers who haven’t developed teeth yet, it is better to warm it as softly as possible so it’s easy to digest.
There is water-like condensation inside the pack, is there a problem in the quality?
Please be assured that there is no problem with the quality. If water droplets come into contact with the air, it may cause mold. But do not worry because the rice is vacuum sealed so there is no problem when it is unopened.
I can’t finish the rice in one sitting. What should I do if I want to keep the remaining rice?
If you keep it after you heat it once, it might harden. It’s better to portion and divide it before you warm it up for the first time. Keep the portion that you want to save with plastic wrap and keep it in the fridge or freezer. When you want to eat it, just thaw and warm it up with a microwave.
I heard that enzymes die at 60~70℃ temperature. Can you really call this enzyme brown rice?
Enzymes are said to die at temperatures above 60 ° C, but there are various theories about enzymes, and there are many theories that haven't been answered yet. In general, brown rice and red beans that have been kept warm for about 2 to 7 days after being cooked is often called enzyme brown rice or koso genmai, therefore we named it accordingly.
The enzyme brown rice is delivered to me during a hot weather, would there be a problem in the product quality?
Since it has passed the quality deterioration test in a high temperature environment, there is no concern about quality deterioration due to high temperature. However, to avoid deterioration of the product, consume it as soon as possible when opening it in a warm state.

Product Details

Quantities 150gr
Ingredients Brown rice, black rice, red beans, salt
Storing Guide Keep in a cool and dry place, away from the sunlight.
Expires in 10 Months (Room temperature)
Kawashima The Japan Store Koso Genmai Enzyme Brown Rice
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