One of the readers asked me whether we could make fermented brown rice with long grain rice. I think we can but I have never made one, so I don’t know for sure.
In Japan, we eat short-grain rice and not long-grain rice that is common in India or Thailand. Rice has always meant short-grain rice for us and I had never thought of making one with long-grain rice. However, now I know that there is a demand for making one with long-grain rice in other parts of Asia and even in Europe, long-grain rice is sold a lot.
I ordered long-grain rice on the internet, it is hardly sold in Japan, by the way, especially brown rice, and got it.
So, I washed it and am soaking it with Azuki beans and sea salt. We will see what happens.
The Ikigai Diet: The Secret Japanese Diet to Health and Longevity