does anyone heard about fermented brown rice (or might has a different name of it)?
i heard it couple years ago but i wan't into it enough to make it at that moment, but now i feel ready for it.
originally this is a cooked brown rice with adzuki beans in a pressure cooker then keep warm on 160F for three to four days to ferment.
it seems pretty big in japan, people says there's a lots of enzyme in it, even its cooked and keeping high temp, still it is a living food.
any opinion or info will be helpful, thank you so much!!!