The punch of garlic is just right, and there’s plenty of spinach. Mochimugi noodles pair perfectly with almost anything! Ingredients ≪Ingredients≫ Serves 2 Mochimugi noodles 180ｇ Spinach 4stalks Shimeji mushrooms 1/2pack Onion 1/2 Bacon 80ｇ Garlic 1clove Olive oil 2tbsp Butter 1tbsp Salt and pepper a small amount Mentsuyu (noodle soup base) as needed Instructions […]
January 7th is the day to eat Nanakusa-gayu (seven-herb porridge) to pray for health and safety. Rest your stomach after a string of rich meals and warm your body with this simple porridge. Add your favorite condiments—pickled plum or Kinzanjī miso are also recommended. 材料 Ingredients Mochimugi (Pearl Barley) 50 g Rice 100 g Mochimugi […]
I tried arranging mochi-mugi noodles in a carbonara style. This milk-flavored version might be a nice twist, too. With seasonal vegetables, dairy products, and mochi-mugi noodles, it’s a nutritious and satisfying dish! Ingredients ≪Ingredients≫ For 1 serving Mochimugi noodles 1 serving New onion (thinly sliced) 1/4 piece New potato (cut into 1 cm cubes, lightly […]
Adding a little boiled pearl barley gives extra dietary fiber and a pleasant popping texture, making this side dish a refreshing twist on the usual. Ingredients ≪Ingredients≫ Serves 4 Mochimugi (Pearl Barley) 40 g Eggplant 4 Perilla leaves (Aojiso) 6 Mentsuyu (3x concentrated) 2 tbsp Instructions Remove the stems of the eggplants, slice into half-moons […]
Hearty yet ready in just 5 minutes! Perfect for breakfast. Ingredients ≪Ingredients≫ Serves 4 Mochi barley rice 480ｇ Imitation crab sticks 100ｇ Garlic chives (nira) 1/2 bunch Beaten eggs 4 Concentrated mentsuyu (3x) (A) 4 tbsp Water (A) 300ml Instructions Shred the crab sticks and cut the garlic chives into 3cm lengths. In a frying […]
Ingredients ≪Ingredients≫ Serves 4 Rice (washed) 2 cups Mochi barley (soaked in water) 50ｇ Dried kiriboshi daikon 20ｇ Carrot (julienned) 1/4 medium Aburaage (fried tofu pouch, thinly sliced) １piece Salt a pinch Konnyaku 100ｇ Dried shirasu (whitebait) 20ｇ Fresh shiitake mushroom (thinly sliced) １piece Ginger (thinly sliced into matchsticks) 4 slices Dashi broth １cup Soy […]
Blancmange, which means “white food” in French, is a dessert that perfectly brings out the flavor of mochi barley. It’s ideal for early summer. Made with healthy ingredients, this dessert is delicious and has a smooth, creamy texture. Ingredients (makes a manageable portion) Mochimugi Blancmange ≪Ingredients≫ Unsweetened soy milk 2 cups (480 ml) Milk 1.5 […]
Packed with isoflavones and dietary fiber, this hearty soup is easy to make with ingredients you have in the fridge. Ingredients ≪Ingredients≫ Serves 4 Boiled mochimugi (pearled) 20ｇ Bok choy 200ｇ Carrot 40ｇ Canned boiled soybeans 100ｇ Unsweetened soy milk 300ｇ Water 500ｇ Chicken stock granules 10ｇ Salt as needed Black pepper as needed Potato […]
Just simmer with vegetables to easily get dietary fiber, which is often lacking. Enjoy the unique slightly chewy texture of mochimugi. Delicious hot or cold, and you can use any vegetables you like—quick, easy, and economical! Ingredients ≪Ingredients≫ Serves 4 Mochimugi (pearled barley) １cup Bacon ２slices Onion 1 medium Carrot 1/2 Potato ２ Cabbage ２leaves […]
A refreshing mochimugi somen perfect for summer. Light, simple, and delicious! Ingredients ≪Ingredients≫ Serves 2 Mochimugi somen noodles 3 bundles Tomato 1 Green shiso leaves 3 Grated daikon radish ４cm portion Mentsuyu (noodle soup base) 200cc Instructions Cut the tomato into 1.5 cm cubes. Thinly slice the shiso leaves. Cook the mochimugi somen according to […]