酵こう素そ玄げん米まい

noun

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.

• 酵こう素そ玄げん米まいは普ふ通つうの玄げん米まいより食たべやすいと言いわれている。

  Fermented brown rice is said to be easier to eat than regular brown rice.