In Japanese, ‘genmai’ refers to brown rice. The cultivation of rice in Japan dates back to 3,000 years ago. It’s believed that rice was introduced to the island of Kyushu from mainland China during that time. Today, boiled white rice is a staple in Japanese households. It is also called ‘gohan’ or ‘meshi’ in Japanese. The significance of rice in Japan is profound, as it is even considered responsible for shaping society. Different levels of polishing distinguish one type of rice from another. There’s hakumai or white rice, genmai or brown rice and mochigome or glutinous rice. This recipe for brown rice or genmai is quick and easy to prepare.
