Ingredients :
white, hulled, Haenuki 'Genmai' rice, barley, common millet (Ponicum miliacem), bird millet (Setaria italica), Japanese millet (Echinochloa esculenta)
Packaging :
1 kg net sachet
Origin :
Yamagata, Japan
Five cereals, which are considered to be essential for a long life, have been eaten by the Japanese for centuries. The mix is different according to the historical context and region. Nowadays, it's mainly a mix of rice, barley and 3 millets : Japanese millet, bird millet, common millet. Barley and millet are very rich in fibres, calcium, potassium, magnesium and iron ( 2 to 6 times more than in rice! ). They are easy to digest with rice and very good for health.
Non-hulled rice, called 'Genmai', is also rich in desired elements such as fibre, calcium, potassium, magnesium and iron.
Combined with the other four cereals, the more you chew the tastier it is. It has a stickier texture and you'll appreciate its fragrance. It is considered as very healthy for teeth and the jaws. What is more, this rice is recommended for diets because it satisfies your hunger.
Preparation
The grains are very small and pass easily through the holes in a collander. The best is to use a 'passe-bouillon'. A brief rinse is enough.
It should usually be cooked like white rice, but 'Genmai' white rice is a bit harder and it is advised to use a pressure cooker. Once the Gokokumai has been rinsed, soak it in water for at least two hours before cooking. To cook, add 20 % more water than for rice without cereals as well as a pinch of salt.
