Q. How long do I need to soak the rice in water?
A. Usually brown rice takes a long time to soak in water to make it soft enough, yet our Genmai can be prepared in only one hour and still retain it’s taste. As our rice bran has a very thin husk, as displayed by it’s attractive light golden colour, and therefore requires less cooking time. Despite this short preparation time, our Genmai still retains it’s soft and distinctive nutty taste. Please remember not to wash the rice excessively, as doing so may remove some of the soluble vitamins and minerals.
Q. Would soaking the rice after washing make a difference?
A. Soaking the rice will simply make it softer. As the cell of our rice is actually very small, the heat is easily distributed making it quick to cook through thoroughly. Soaking or not you will still make soft and delicious rice.
Q.How do I prepare the rice?
A. Please follow the steps listed below, reading from left to right, to ensure that you cook perfect rice every time. Please note that the soaking methods, water amount and cooking time may vary for different types of rice.
With our rice there is no need to scrub thoroughly, as doing so may result in the removal of some of the delicate outer husk, which houses a large content of fibre, vitamins and minerals. A gentle light wash one or two times will suffice.
For those using a rice cooker, there should be a mark inside the pot for cooking brown rice. Please add a little more water than the recommended amount. However if there is no mark, then please add an extra 1.5x cups over the white rice mark water and let the rice soak for one hour beforehand.
Please note that Gensenmai and Senryumai can be cooked straight away with no soaking. If you desire to make your rice even softer, then please soak for around one hour.
If your rice cooker has Japanese characters, then you need to look for and select the genmai mark (玄米) for brown rice and the (白米) for white.
If everything is written in English then please refer to your manual or the manufacturers website.
As our rice has a pleasant nutty aroma, there is no need to add coal or salt to get rid of any unpleasant odour.
Even after cooling down, still soft and sticky making it ideal for used for rice balls and bento lunch.
For those using a pressure cooker, you only simply add one extra cup of water.Place on the stove and boil over high heat, until the steam begins to release,
then turn down to a low heat and cook for 18 minutes.
Once the time has passed, please leave to stand for an additional 13 minutes.
Q.What is the difference between Gensenmai and other milled rice, and why is the taste of your Genmai so different from others?
A. There are many factors as to why our rice tastes so differently from other rice on the market. We have listed five key points below.
1) FERTILISER: We use our own "animal free" fertiliser that guarantees our rice is unrivalled in both overall nutrient content, absorption rate and taste, whilst at the same time leaving no negative impact our surroundings or your well being.
2) VITAMIN AND MINERAL WATER SOAKING PROCESS: Our seeds go through a two month soaking process, in which they are soaked using water taken from our on site natural underground spring, supplied from the surrounding mountains. During this soaking process, we also mix in a vitamin fortified sediment extract to enrich, and add even more goodness to our sprouts. Doing so allows your body to absorb up to an amazing 98% of the total vitamins and minerals locked in each grain.
3) PURE KOSHIHIKARI SEED: Our Gensenmai is 100% original pure Koshihikari seed, and not the more commonly used and inferior BL strain. The BL strain does not retain the same taste as the original Koshihikari seed. Buying from us guarantees you rice in it's most natural and unmodified state.
4) THE VSRM: The use of our very sophisticated and state of the art milling machine, One of the most amazing features of this machine, is that it does not add any heat during the milling process, thus preventing any deterioration in the grain and maintaing the quality of the rice. In comparison to the standard cleaning process, the VSRM ensures that the tiny embryo bud is still left 100% intact, thus keeping all of the nutritional value locked in. The VSRM also has the amazing ability to filter out the immature grains ensuring that we deliver the highest quality rice available on the market today.
5) SUN DRYING: Once harvested is tied upside down and left to dry in the crisp early autumn sun. This is a proven age old method that draws out the sweetness from the base of the stem, up to the seed maximising the overall taste.
Q. Can I use Gensenmai Genmai when preparing a bento (Japanese style lunch box) or Onigiri (Japanese rice ball)?
A. Absolutely! Our Genmai is very versatile and will still retain it’s stickiness and wonderful and distinct nutty taste even when the rice has cooled down. Our rice is perfect for use in bento, making onigiri, or just about anything else you can think of.
Q. Please explain what GABA is?
A. GABA or Gamma Amino Butyric Acid is an amino acid present in many foods like peaches, kefir, cherry tomatoes and rice. GABA is formed in our brain acting as a go between our nerves and our brains central nervous system. GABA’s job is to reduce neurone activity and inhibit nerve cells from over firing. Some of the most noteworthy benefits of GABA include: Reducing blood pressure, reducing stress levels and anxiety, aiding in fat loss, increased growth hormone levels, energy and alertness and memory function, improved function of the liver and kidneys, sleep quality and promoting an overall sense of well being.