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 […]

A pound cake made with mochi barley flour, which is rich in dietary fiber.Freshly baked, it’s soft and chewy; the next day it becomes moist — both are delicious. Ingredient ≪Ingredient≫ For one pound cake loaf Cake flour 70 g Mochimugi flour 30 g Sugar 100 g Butter (softened at room temperature) 100 g Eggs […]

You can make various arrangements with leftover vegetables from your refrigerator.Seasoned with mentsuyu, this dish can be made quickly and easily. Ingredients ≪Ingredient≫ For 4 servings Mochimugi somen noodles 4 bundles Thinly sliced pork 100 g Onion 150 g Carrot 100 g Shiitake mushrooms 4 pieces King oyster mushrooms (Eringi) 2 pieces Okra 6 pods […]

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 […]

A seasonal dish made by stir-frying mushrooms with ginger and pork in a sweet-savory sauce, then mixing it generously with mochi barley rice. Packed with dietary fiber, the combination with mochi barley rice is a perfect match. Ingredients ≪Ingredients≫ 2 servings Ginger (minced) 20 g Pork loin, thinly sliced (cut into bite-sized pieces) 50 g […]

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 […]

A warming and comforting soup packed with seasonal vegetables and chewy mochi-mugi dumplings — perfect for enjoying the flavors of autumn. Ingredient ≪Ingredient≫ 6 servings Mochimugi flour 200 g Daikon radish 150 g Carrot 50 g Taro (satoimo) 200 g Burdock root 50 g Konnyaku 100 g Shiitake mushrooms 3 pieces Green onion 1 stalk […]