POPPED GENMAI is a twice-baked genmai ("brown rice") from Wazuka, Kyoto prefecture, Japan. Locally grown rice is roasted at 200ºC until thoroughly cooked, then toasted again to "pop" about 75% of the kernels. Just like popcorn! Produced with Japonica varietal rice of the koshihikari cultivar, this genmai is a short grain rice of superb eating quality. Toasted, the carbohydrates undergo chemical changes that create caramel and sweet breakfast cereal qualities with a saccharine roasted aroma perfect for cold weather. style — genmai ("brown rice") cultivar — koshihikari region — Wazuka (Uji), Kyoto, Japan STEEPING PARAMETERS (use freshly boiled spring water) modern, large format 4 grams — 200°F (93°C) — 3 minutes traditional, small format 7 grams — 200°F (93°C) — 25 seconds +25-30 seconds each additional steep
