Genmaicha without the cha?

Made from leaves that have not been oxidized.

Postby Chip » Apr 10th, '09, 00:15

Sal, it works pretty decently actually, easy, yes, less intimidating and less likely to scorch the grains. They are very evenly roasted too.

I had been thinking about this as I was wondering about a coffee roaster to get the job done. I thought that was overkill. :wink:

I think it works pretty good. And you get more "popped" than with panfiring.

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Re: Genmaicha without the cha?

Postby riccaicedo » Sep 16th, '12, 22:35

I tried various methods to make genmai

Last edited by Chip on Sep 16th, '12, 23:55, edited 1 time in total.
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Re: Genmaicha without the cha?

Postby riccaicedo » Sep 19th, '12, 20:14

The best results are obtained by actually steaming and then drying the rice. The reason it doesn't puff well is that it has too little moisture.

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