Germinated brown rice Mebuki Komachi 1kg

This is 100% organically grown germinated Akitakomachi brown rice.

"Mebuki Komachi" is germinated brown rice that is completely different from conventional brown rice and is tastier than white rice. It is rich in vitamins, dietary fiber, and the much-anticipated GABA (gamma aminobutyric acid) (36mg per 100g)! Simply mix it with white rice and cook it in a rice cooker.
[Attention to detail]
100% organically grown Akita Komachi rice. Moreover, it is grown using the Aigamo farming method. It is carefully made by slowly germinating the rice from the rice grains at Ikiki Live Farm in Akita.
[Taste]
It has a sweeter taste, a chewier texture, and a nice aroma, making it completely different from conventional brown rice. The manufacturing process is patented. It is recommended for those who think that brown rice is not tasty.

[How to use]
1. Wash 2 cups of rice.
2. Add 3/4 cup (about 100g) of "Mebuki Komachi" to the rice that has been roughly washed and rinsed. 3/4 cup of this product will absorb plenty of water and increase to 1 cup of rice.
3. Add water for 3 cups of rice, leave it for at least an hour, and cook in a rice cooker. In winter, we recommend soaking it in water for a longer period.
4. If you are in a hurry, pour boiling water into the "Mebuki Komachi", cover and leave for about 10 minutes. After that, mix in the washed white rice and start cooking.
[Note]
Since this product is rich in gamma-aminobutyric acid (GABA), in rare cases the smell of GABA may remain inside the bag. This is harmless, but if you are bothered by this smell, you can dry the product in the sun for 2-3 hours on a sunny day in a colander, or wash it carefully and it will no longer be a problem.
【capacity】
1kg

Iritz
This is a sales company that develops organic and similar foods. With many years of experience, they have been blessed with organic knowledge and connections, which they put to good use in "Mebuki Komachi." One of their colleagues came up with the idea of ​​germinating unhulled rice, and Mr. Ide of Ogata Village, Akita Prefecture, sprouted his own rice (which was already certified organic) from the husk, prototyping and completing an innovative dry-type germinated brown rice. It was the first dry-type germinated brown rice in Japan, and was certified as a JAS product. Natural House's popular "NH Germinated Brown Rice Miso" uses "Mebuki Komachi" as an ingredient, and is brewed with great care by the fifth-generation Ishikawa Magozaemon, a brewer with over 150 years of history dating back to the Edo period. It is an excellent miso made with a particular attention to all of its ingredients.