Genmai :: Japonica Brown Rice
Genmai is unpolished brown rice with the husks removed but the bran and germ intact. Slightly nutty tasting and more “chewy” than hakumai, genmai is both delicious and extremely nutritious, containing four times the vitamin B1 and E, three times the fibre and twice the vitamin B2 and iron of hakumai. Going well with almost any ingredient, genmai can be used as a substitute for hakumai. It contains an element that naturally stimulates the metabolism, helping reduce the signs of aging, and improving the condition of hair and skin.
Hakumai :: Japonica White Rice
Hakumai (white rice) generally refers to polished short-grain Japonica rice and has been a staple of the Japanese diet since ancient times. Forming part of the traditional Japanese meal combination along with miso soup and tsukemono, hakumai is a highly nutritious source of protein, fibre, vitamin B, calcium and iron. As well as being easier to digest than genmai, hakumai's glutinous texture means that it is easy to pick up with chopsticks and its mild taste makes it a perfect accompaniment to almost any food.
Hatsuga Genmai :: Germinated Japonica Brown Rice
Hatsuga genmai is unpolished brown Japonica rice that has been allowed to germinate. This makes it more palatable that ungerminated genmai, as well as increasing the levels of nutrients it contains. Hatusga genmai is rich in vitamins and minerals and includes gamma-aminobutyric acid which functions to reduce blood pressure. With all the health-giving benefits of brown rice, germinated brown rice has a softer texture and a pleasing aroma. It can be used as a base to make delicious zosui rice porridge.
Mochi :: Rice Cake
Mochi is a sweet rice cake made by pounding glutinous mochigome rice. It is traditionally grilled and wrapped in nori, or cooked in soup. One such soup is zoni (mochi and vegetables), which is eaten to celebrate New Year. The stickiness of the mochi represents gsticking to your principlesh, making it a good omen for the coming year. It is also used in many wagashi (Japanese sweets).
Mochigome :: Glutinous Rice
Mochigome is a variety of rice which has a slightly sweet flavour and a high starch content, which makes it stickier than normal rice. This rice is not boiled like other Japanese rice, but is steamed. Once cooked, the rice is often pounded to make the sticky paste called mochi, and at New Year this is carried out ceremonially using a large wooden mortar and mallet. Mochigome is also used to make sekihan, a special dish of rice and azuki beans traditionally eaten at times of celebration.
Nuka :: Rice Bran
Nuka is formed during the process of polishing genmai and is most commonly used to make tsukemono. It contains protein, fibre, calcium, phosphorous, iron and vitamins A, B1 and B2. Its alkaline quality is effective in the regeneration of new, smooth skin, making it an excellent beauty product. The fibre content can help remove cancer-causing elements by discharging toxins from the body. It is beneficial in treating diabetes, reducing blood cholesterol rates and preventing sclerosis of the arteries.
