From Japan, the “Land of Rice”: A brown rice that promotes a healthy diet

As the world becomes more health conscious, brown rice is gaining favor everywhere. Japan has always focused on the cultivation of rice, as its staple food, and in 2015, a revolutionary brown rice called Kin no Ibuki made its debut. Its most distinctive feature is that its germ, where its nutrients are concentrated, is about three times larger than that of regular brown rice.

Compared to white rice, it contains about 7.8 times the dietary fiber (often lacking in modern diets), 26 times the vitamin E (an antioxidant), and five times the GABA (improves cerebral blood flow and regulates blood pressure). This rice also encourages more chewing, which helps prevent overeating and naturally promotes healthier eating habits.

Kin no Ibuki is exported to the United States and Hong Kong, where its flavor and nutritional value are generating a growing fan base. It's easy to cook — it just needs more water than regular white rice to ensure a fluffy texture. And, it retains its flavor even when cooled, making it suitable for use in cold dishes. The website of the Kin no Ibuki Co., Ltd., features many recipes, including grilled rice balls, inarizushi, and tomato risotto. This is brown rice created for the pleasure of eating it — and a perfect souvenir of your stay in rice-loving Japan.

Tomato risotto, brimming with tomato-sauce flavor.

Brown rice macaroni salad made with Kin no Ibuki.