Fukusaki, the birthplace of Kunio Yanagita—known as the father of Japanese folklore—is also renowned nationwide as a major production area for mochi barley.

Compared to wheat typically used for noodles, mochi barley contains more ash, is higher in protein and minerals, and is rich in beta-glucan, which is said to help lower cholesterol.

At first glance, the noodles may resemble soba, but one bite reveals a firm, udon-like texture. Their unique, toasty aroma has won over many fans. We invite you to try them for yourself.