Japanese Food Tips

Mochimugi is often called glutinous barley, sticky barley, or hulled barley in English. In Japan, the basic way to eat mochimugi is to cook it together with rice in a rice cooker. Barley contains two types of starch: amylose and amylopectin. Regular barley has a higher proportion of amylose, resulting in a fluffy, light texture. In contrast, mochimugi has a higher proportion of amylopectin, giving it a chewy, sticky texture. In other words, mochi means rice cake which is sticky and mugi means barley. Additionally, mochimugi is particularly rich in beta-glucan, a type of soluble dietary fiber. Its content is approximately 25 times that of regular white rice. β-glucan is said to have various functions that support our health. For example, it is thought to help suppress blood sugar spikes, lower cholesterol levels, regulate the intestinal environment, and boost immunity. Furthermore, even in small amounts, it promotes a feeling of fullness and helps prevent overeating. If you're interested in mochimugi, why not try cooking it with rice? When doing so, add just a little extra water. In recent years, pre-packaged barley rice is also sold. Sealed in airtight containers for long-term storage, it is ready to eat after simply heating in the microwave or hot water.