Japanese brown rice, or 玄米 (genmai), retains the bran layer that naturally surrounds the grain, unlike short-grain white rice, which has been polished.
This gives it a brown colour, a fuller flavour and a firmer texture. Some products are made from well-known Japanese varieties such as Koshihikari.
Genmai can be served plain and pairs particularly well with curries, donburi, vegetables, fish or meat. It generally requires more water, a longer soaking time and a longer cooking time than white rice, so the method should be adjusted to the specific product. The essential principles are explained in our guide to cooking Japanese rice.
