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	What is Sprouted Brown Rice (SBR)?

SBR is rice, which has been soaked in 32℃ water for up to a day, and will have a germ approximately 1mm long. During the process of germination, saccharification softens the endosperm, and dormant enzymes are activated, which increase the amount of digestible vitamins, minerals, amino acids, etc. Because we now know of the wonderful benefits created by germination, SBR should become the staple and replace the far less nutritious polished rice and brown rice.

	Director-General's Prize

In March of 2001 at the Tojo Imperial Palace in Tokyo, Mr. Kikuichi Tsukahara, president of Domer Inc., was awarded the Director-General's Prize of Food Agency, Ministry of Agriculture, Fisheries, and Food for Promotion of Rice Meals.
The reason for this grand award was that Domer pioneered the SBR market and is helping to end the decline in rice consumption. Domer also contributed to the promotion of SBR in preschools, elementary schools, Jr. High schools, nursing homes, and hotels.

	SBR is the staple in the 21st century. President of Domer Inc. Kikuichi Tsukahara

Japanese food is world renowned for being healthy. Typical examples are tofu, natto, soybean products, seaweeds, and edible wild plants. It is peculiar however, that rice, Japan's staple, is not given more recognition for its benefits.
Japan's fundamental beliefs on natural, simple, and rice centered meals are the reason Japanese dishes are considered very healthy. Most of the nutrients the body receives come from rice. The healthy side dishes which complete the Japanese meals are eaten in moderation.

Before the early 1900's, only rice in the form of brown rice was consumed in Japan. Since the twentieth century, we have seen a change in the style rice is being prepared.
Today, polished rice accounts for almost all the rice being consumed in Japan. It is common knowledge that the more polished rice prevails, the more life style related diseases increase.
We are now at the beginning of a new century. I think it is a good time for those who eat rice as a staple to take a hard look at it. Luckily, we were able to rediscover the existence of "super rice" in 1999. This so called super rice is sprouted Brown Rice (SBR), which is soft, delicious, and has no drawbacks like conventional brown rice has. Domer Inc. is the pioneer company who has developed and started commercializing SBR.

SBR is not exactly a new form of rice for Japanese. There is evidence that our ancestor ate rice in the Jomon period (about 3000 years ago). The general, Tokugawa Ieyasu who commanded during the Warring States period, is said to have ordered his soldiers to eat SBR in order to boost their stamina for one of the biggest battles in the history of Japan (about 400 years ago) at Sekigahara field.

SBR has the ability to "knock the bottom out" of the current rice situation. Today people know that brown rice is healthy, but it is difficult to cook, eat, and the taste is not favored. Because of this, most people avoid it. On the other hand, SBR has not only conquered all of these shortcomings, but it has also revealed its own amazing and fundamental potential. The current boom in SBR consumption can be called the "revival of healthy eating habits".

Furthermore, germination creates new nutrients such as GABA, etc., which is now scientifically proven. These findings clearly make SBR far more superior than whole rice (brown rice) or polished rice (white rice). Even though rice is a main ingredient or staple in our meals, during the 20th century we were only interested in its taste and way of cooking it. Now is the time to emphasize its nutrition too. No doubt SBR is the most appropriate staple in the 21st century.

The Pioneer of sprouted Brown Rice, Domer Inc.