Tag: Rice fermentation

According to scientific studies, rice contains phytic acid, an antioxidant compound found in many plant-based foods, including grains. While phytic acid has antioxidant properties, it is also known to bind to minerals and affect their absorption. The presence of other organic acids can vary depending on preparation methods, such as fermentation.

Over a century ago, in 1907, Japanese scientist Saito first isolated kojic acid from a fungus grown on steamed rice, linking its discovery directly to fermented grains. This discovery shows that while kojic acid does not come directly from rice, it is a metabolic byproduct of the fermentation of rice by certain fungi.

Fermented rice has been a staple in many traditional diets for centuries, celebrated for its nutritional benefits and flavor. However, the safety of eating fermented rice depends entirely on proper preparation and storage, as improper handling can lead to harmful bacteria growth.