fermented brown rice; koso genmai
A health-food term for brown rice that has been cooked and then kept warm for an extended period to promote enzymatic activity, resulting in a softer texture and increased nutritional value.
Fermented brown rice is said to be easier to eat than regular brown rice.
玄米 is plain brown rice, while 酵素玄米 is brown rice that has undergone a specific fermentation process.
Compound of 酵素 (enzyme) and 玄米 (brown rice), referring to the enzymatic fermentation process used in its preparation.