{"product_id":"japanese-rice_046","title":"KAWASHIMAYA Fermented Brown Rice 150g - Koso Genmai - Gluten-free, aged for 3 days at low temperature","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!--General Intro--\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro1.png\" alt=\"koso genmai ingredients introduction\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cb\u003eKoso Genmai or Enzyme Brown Rice\u003c\/b\u003e 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. \u003cbr\u003e\u003cbr\u003eWe 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.\u003cbr\u003e\u003cbr\u003eThis product is loved in Japan, that we’ve already sold about more than 50,000 packs of koso genmai.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kg_renewal_4.jpg\" alt=\"koso genmai (enzyme brown rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro2.png\" alt=\"Plenty of nutrition and GABA\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eKoso 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. \u003cbr\u003e\u003cbr\u003e 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kg_renewal_10.jpg\" alt=\"rice farm\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro3.png\" alt=\"Enzyme rice with pesticides-free rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eAll 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro4.png\" alt=\"Single serving pouch of enzyme brown rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro5.png\" alt=\"Just the right size of one bowl\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro6.png\" alt=\"How to use enzyme brown rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro7.png\" alt=\"Koso genmai can be eaten at room temperature\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eBecause 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro8.png\" alt=\"Usage of koso genmai\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eSince 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h3d\"\u003eNow certified Gluten-Free\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-top: 3%;\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eOur fermented brown rice is now certified as gluten-free. Perfect for those who are struggling with celiac disease or just want to avoid gluten in general.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/glutenfreecert_kosogenmai.jpg\" alt=\"The Making of Koso Genmai (Enzyme Brown Rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--Nutrition Data--\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro9.png\" alt=\"Eat enzyme brown rice deliciously\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro10.png\" alt=\"brown rice vs white rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; size: 5px !important; color: grey;\"\u003e* 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\u003cbr\u003e* Diagram Source: Nihon Shokuhin Hyoujun Seibunhyou 2015-nenban (Standard Diagrams of Japanese Food Composition 2015 7th edition)\u003cbr\u003e* Book Source: Doku Dashi Koso Genmai Daietto (Brown Rice Detox Diet) by Okamoto Uka\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eKoso 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. \u003cbr\u003e\u003cbr\u003eOther 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. \u003cbr\u003e\u003cbr\u003eIf you don’t really like brown rice due to its originally hard and lumpy texture, feel free to try the delicious koso genmai.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro11.png\" alt=\"Nutritious components in koso genmai enzyme brown rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; size: 5px !important; color: grey;\"\u003e* Per 100g of koso genmai (enzyme brown rice). Analysis value of Japan Food Research Laboratories (JFRL)\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!--User's voice--\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro12.png\" alt=\"User's voices\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/40kn1b.png\" alt=\"User's Voice 1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #290e04; line-height: 1.5em;\"\u003eFluffy even when warmed in the microwave\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e 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 \u003cspan style=\"background-color: #faed61; font-weight: bold;\"\u003eremains fluffy and delicious!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/40kn1.png\" alt=\"User's Voice 2\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #290e04; line-height: 1.5em;\"\u003eRegular healthy bowel movements everyday\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e 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, \u003cspan style=\"background-color: #faed61; font-weight: bold;\"\u003eI have healthy bowel movements everyday and my skin is also clearing up.\u003c\/span\u003e Amazing effects. Also it’s delicious.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/50kn-001.png\" alt=\"User's Voice 3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #290e04; line-height: 1.5em;\"\u003eFor when you don’t have time to make it yourself\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e 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, \u003cspan style=\"background-color: #faed61; font-weight: bold;\"\u003eI can simply eat this for the health benefit especially when there’s nothing to eat at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/30kn1.png\" alt=\"User's Voice 4\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #290e04; line-height: 1.5em;\"\u003eI keep it as emergency food\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e I bought koso genmai \u003cspan style=\"background-color: #faed61; font-weight: bold;\"\u003eto preserve in case of disaster.\u003c\/span\u003e 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~\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--Questionnaire--\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eIn the after purchase questionnaire, a lot of our customers are satisfied with the koso genmai product.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro13.png\" alt=\"Questionnaire 1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro14.png\" alt=\"Questionnaire 2\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro15.png\" alt=\"Questionnaire 3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; size: 5px !important; color: grey;\"\u003e* These are individual opinions. The effects may vary on each person.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!--Koso Genmai Story--\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro16.png\" alt=\"Story of Kawashima The Japan Store's Koso Genmai\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro17.png\" alt=\"Making of koso genmai enzyme brown rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eKoso 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003ch3 class=\"unityMain-b_h3d\"\u003eCan be preserved for a long time\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-top: 3%;\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eBy 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.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_027.jpg\" alt=\"The Making of Koso Genmai (Enzyme Brown Rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3d\"\u003eMade without preservatives or additives\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-top: 3%;\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eWe 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.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ori_07.jpg\" alt=\"The Making of Koso Genmai (Enzyme Brown Rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3d\"\u003eCost reduction ingenuity\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-top: 3%;\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eWe 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.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro4.png\" alt=\"The Making of Koso Genmai (Enzyme Brown Rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\n\n\u003c\/section\u003e\n\n\n\n\u003c!--Message and reviews--\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro18.png\" alt=\"Message from representatives\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro19.png\" alt=\"Kawashimaya Staff Reviews\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eIt’s also recommended by Ms. Miki Maeda, a registered dietitian.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro20.png\" alt=\"Recommended by a dietitian\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro21.png\" alt=\"How to eat\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eYou 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.\u003cbr\u003e\u003cbr\u003e[Hot water] Submerge the pouch in hot water for approximately 3-4 minutes \u003cbr\u003e[Microwave] Take it out to the container and use 500W for 1 minute and 30 seconds.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- Koso Genmai Recipes --\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro22.png\" alt=\"Recommended recipes\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eKoso 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!\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch2 class=\"unityMain-b_h2\" id=\"SEC_05\"\u003eRecipes Using Koso Genmai\u003c\/h2\u003e\n\u003c!--Koso genmai potage--\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003c!--Recipe Title--\u003e\n\u003ch2\u003eEnzyme Brown Rice Soy Milk Potage\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eEnzyme 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.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServing Size\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e4\u003c\/span\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e15\u003c\/span\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image9-1.jpg\" alt=\"Enzyme Brown Rice Soy Milk Potage\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eOnion\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eTurnip\u003c\/dt\u003e\n\u003cdd\u003e2-3 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eGarlic\u003c\/dt\u003e\n\u003cdd\u003e1 clove\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eKoso Genmai (Enzyme Brown Rice)\u003c\/dt\u003e\n\u003cdd\u003e50gr\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eButter\u003c\/dt\u003e\n\u003cdd\u003e1 Tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eWater\u003c\/dt\u003e\n\u003cdd\u003e250cc\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSoy Milk\u003c\/dt\u003e\n\u003cdd\u003e600cc\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003eAs needed\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Make\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eSliece the onion, turnips, and garlic thinly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat the pot, add butter, then saute the onion until fragrant.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eWhen 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.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eBlend the mixture from step 3 until thick consistency.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e5\u003c\/dt\u003e\n\u003cdd\u003eAdd soy milk to the blend and season it with salt. You can add herbs and spices if you like.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!--Enzyme Brown Rice: Doria Style--\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003c!--Recipe Title--\u003e\n\u003ch2\u003eEnzyme Brown Rice: Doria Style\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eA 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.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServing Size\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e10\u003c\/span\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image2-5.jpg\" alt=\"Enzyme Brown Rice: Doria Style\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eOlive Oil\u003c\/dt\u003e\n\u003cdd\u003e1 tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eKoso Genmai (Enzyme Brown Rice)\u003c\/dt\u003e\n\u003cdd\u003e140gr\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eGarlic\u003c\/dt\u003e\n\u003cdd\u003e1 clove\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePeeled Shrimp\u003c\/dt\u003e\n\u003cdd\u003e50gr\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003eOne pinch\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePepper\u003c\/dt\u003e\n\u003cdd\u003eAs needed\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eCheese\u003c\/dt\u003e\n\u003cdd\u003eAs preferred\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Make\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eHeat a frying pan, add olive oil and garlic, and heat over low heat.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eAdd 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.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003ePut the rice mixture in a bowl. Sprinkle grated cheese on top and grill until the cheese is melted.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!--Grilled Enzyme Brown Rice Balls --\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003c!--Recipe Title--\u003e\n\u003ch2\u003eGrilled Enzyme Brown Rice Balls\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eThe 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.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServing Size\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e15\u003c\/span\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image6-4.jpg\" alt=\"Grilled Enzyme Brown Rice Balls\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eKoso Genmai (Enzyme Brown Rice)\u003c\/dt\u003e\n\u003cdd\u003e100gr\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSoy Sauce\u003c\/dt\u003e\n\u003cdd\u003e1 Tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eMirin\u003c\/dt\u003e\n\u003cdd\u003e1 Tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eOil for grilling\u003c\/dt\u003e\n\u003cdd\u003e1 Tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Make\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eForm rice ball with koso genmai (enzyme brown rice).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat a pan over medium heat. Add oil, and grill the rice ball over pan. Make sure to grill all side thoroughly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eMake 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!\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- QnA --\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2 class=\"unityMain-b_h2\" id=\"SEC_06\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan babies and toddlers eat it?\u003c\/dt\u003e\n\u003cdd\u003eYes 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.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThere is water-like condensation inside the pack, is there a problem in the quality?\u003c\/dt\u003e\n\u003cdd\u003ePlease 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.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI can’t finish the rice in one sitting. What should I do if I want to keep the remaining rice?\u003c\/dt\u003e\n\u003cdd\u003eIf 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.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that enzymes die at 60～70℃ temperature. Can you really call this enzyme brown rice?\u003c\/dt\u003e\n\u003cdd\u003eEnzymes 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.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe enzyme brown rice is delivered to me during a hot weather, would there be a problem in the product quality?\u003c\/dt\u003e\n\u003cdd\u003eSince 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.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantities\u003c\/th\u003e\n\u003ctd\u003e150gr\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eBrown rice, black rice, red beans, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in a cool and dry place, away from the sunlight.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpires in\u003c\/th\u003e\n\u003ctd\u003e10 Months (Room temperature)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Features\u003c\/th\u003e\n\u003ctd\u003eNaturally aged, certified gluten-free, made in Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ksgnm_topimg1_en.png\" alt=\"Kawashima The Japan Store Koso Genmai Enzyme Brown Rice\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":32840893464630,"sku":"185010659","price":380.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/ksgnm_topimg1_en.jpg?v=1766058752","url":"https:\/\/sakurado.live\/products\/japanese-rice_046","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}