Despite a heightened awareness of the nutritional superiority of whole rice grains in recent years, polished white rice at table remains a status symbol in Japan. But haiga mai has become a middle-of-the-road alternative for many health-conscious households. The appearance and taste is close to that of fully polished rice, but haiga, the nutrient-rich germ, is left intact (though the hull has been removed). Greater care is needed, however, when washing the grains not to dislodge, and accidentally discard, the germ. Haiga mai, like genmai (brown rice), should be stored at a cool temperature to delay rancidity of the natural oils in the grain’s germ. If you have a cool, dark pantry shelf, that’s fine. If not, find a spot in your refrigerator (the freezer is too cold).
