Germinated brown rice
Germinated brown rice (GBR; Korean: 발아현미(發芽玄米), romanized: bara-hyeonmi, Japanese: 発芽玄米(はつがげんまい), romanized: hatsuga-genmai) is unpolished brown rice that has been allowed to germinate to improve the flavor and texture, and to increase levels of nutrients such as γ-aminobutyric acid (GABA).It has been found that germinated grains in general have nutritional advantages.Germinated brown rice is produced by soaking for 4–20 hours in warm 30–40 °C (86–104 °F) water (or longer at lower temperature), changing water a few times if some smell develops, and rinsing before cooking.By this method, it is possible to obtain a more complete amino acid profile, including GABA.[2] Although GBR is readily prepared at home, in Japan from 1995 it is sold ready-germinated at a higher price than ordinary rice.
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