Description

This is 100% Pearl Barley from Japan.

Pearl barley is a mochi variety of barley!

It is characterized by a highly viscous and chewy texture.

Mix 10% white rice and pearl barley, wash, then drain.
If you soak the mixture in water for an additional 1-2 hours before cooking, you will get a mochi-rice like fluffy texture!

For stewed dishes or soup, it is recommended to soak in water for an hour for a sticky texture.

Beta-glucan contained in Pearl barley is a water-soluble dietary fiber and has received a great deal of attention in recent years.

Raw materials
Pearl barley

Origin
Japan

History
Mochi wheat has a very long history, and it was cultivated in Southwest Asia by around 3,000 BC.
In Japan, it has been cultivated mainly in regions such as Shikoku, China, and Kyushu.