— Andrea Edmundson

Yeah. Wow my interesting and so there's as long as I know I I think there is no one doing Brown sushi rice in Japan at least for professionally at least proficiently. I don't know anyone doing it. I have never seen it. I never heard of it in Japan and but then brown rice is indeed healthier. It's it's brown because it still has the a lot of minerals and then like a nutritious layer out outside of the white part of sushi can this that's why it's more nutritious. It's like it's like a whole week whole grain wheat right you if you remove all this good part in the layer, then you get the white week, but the whole grain wheat it has more. Nutrition same poor brown rice, but it has the different case. It has the harder texture. I eat. I personally eat brown rice often for my everyday life. But then never use the word sushi. So if you like the taste, please go for it and healthier and That's there. That's that's up to you. Yeah, and that this just be you haven't seen a professionally because it Cooks differently when you have the same husk. I mean, all right starts off Brown. Yeah, and then it's cleaned or polished down to the white kernels. So so it's just a matter Andrea really of how it Cooks more than anything but I you know, I regularly see brown rice rolls here. You know, I know that Whole Foods, in fact, you kind of have to look around for white rice sushi, if you buy it at Whole Foods and even so I've seen brown rice mixed with quinoa, you know, following on health Trends and also just yeah. Hey if there's great nutrition to be had there and this delivery is great and I agree with consuming that you really have to just like the flavor of it, which is it's nutty I mean sort of smells and tastes a little bit like pecans with a slight bitter after taste which is really Pleasant to me. So yeah, I would second what Which is go for it. So, all right.