Enjoy a no-fry rice croquette made with mochimugi rice! You can mix in tuna, ham, mushrooms, corn, or other vegetables—get creative! 材料 ≪Ingredients≫ Serves approx. 15 pieces Rice 200 g Mochimugi (Pearl Barley) 60 g Water Amount for 2 cups of rice Bacon 60 g Onion 1/2 Butter 15 g Consommé cube 1 Soy sauce […]

With kimchi and yakiniku sauce, the flavor comes together easily. This one-dish meal provides mochi barley, meat, vegetables, and eggs, making it a well-balanced menu. Ingredients ≪Ingredients≫ Serves 4 Rice with Mochimugi (Pearl Barley) 700 g Ground beef 150 g Carrot 50 g Bean sprouts 150 g Komatsuna (Japanese mustard spinach) 80 g Kimchi 50 […]

A fresh dessert packed with deliciousness, featuring fluffy omelettes with a creamy strawberry filling! Ingredients ≪Ingredients≫ Makes 6 Mochi barley flour 25ｇ Cake flour 25ｇ Sugar 50ｇ Egg 3 Vegetable oil 15cc Heavy cream 125ml Granulated sugar 12ｇ Strawberries as needed ☆Feel free to use your favorite fruits as well. Instructions Beat the eggs and […]

Using salted kelp as a seasoning makes this dish quick and easy.It offers a perfect balance of Japanese and Western flavors. Ingredient ≪Ingredient≫ 4 servings Fuku-no-Ito Mochimugi Somen 6 bundles Canned tuna 2 cans (280g) Salted kombu 2–3 tbsp Olive oil 2 tbsp Perilla leaves (shiso) 6 leaves Instructions Drain the oil from the canned […]

A hearty and well-balanced soup made with bachi (short, flat cuts of mochi barley noodles). It’s easy to prepare, making it perfect for breakfast. By swapping bacon with chicken, you can turn it into a wonderful dinner dish. Ingredients ≪Ingredients≫ Serves 4–5 Mochimugi noodle bachi (short-cut noodles) 30 g Shimeji mushrooms 1/2 pack Maitake mushrooms […]

Ingredients ≪Ingredients≫ Rice 1.5 cups Boiled mochimugi (pearled) 0.5cups Small black soybeans 2/3cup Salt 1/2tsp Sushi vinegar a small amount Instructions Rinse the black soybeans briefly, pat dry with a cloth, and toast in a frying pan until lightly browned. Wash the rice and mochimugi, place them in a rice cooker, and add water equivalent […]

The batter with mochimugi flour is soft and chewy. The white bean paste mixed with mochimugi (pearled) is rich in dietary fiber. Ingredients ≪Ingredients≫ Makes 10 pieces Mochimugi (glutinous barley) flour 45ｇ Cake flour 30ｇ Shiratama (glutinous rice) flour 20ｇ Sugar 20ｇ Water 200cc White bean paste 160ｇ Boiled mochimugi (pearled) 40ｇ Salt-pickled cherry leaves […]

The smooth texture of mochi barley noodles pairs perfectly with the stickiness of grated yam. It’s light and easy to eat—perfect for when you don’t have much of an appetite. Feel free to customize with your favorite toppings. Ingredient ≪Ingredient≫ For 2 servings Mochimugi noodles (barley noodles) 2 servings Nagaimo (Japanese yam) 150 g Okra […]

A great way to use leftover ingredients from the fridge—perfect when you want to enjoy plenty of vegetables.Although mochi-mugi noodles often feel “Japanese,” they can also be delicious in a champon-style dish. Ingredient ≪Ingredient≫ 4 servings Mochimugi noodles 4 bundles Thinly sliced pork belly 240 g Satsuma-age (fried fish cake) 120 g Kamaboko 80 g […]

This is a very easy strawberry daifuku recipe made in the microwave. Using mochi barley flour keeps the mochi soft even the next day. Ingredients ≪Ingredients≫ Makes 20 pieces Mochimugi flour (barley flour) 200 g Sugar 80 g Water 400 ml Strawberries 20 White bean paste (Shiro-an) 400 g Potato starch (Katakuriko) as needed Instructions […]