MOCHI MUGI
-Glutinous Barley-
What is Glutinous Barley?
Barley is one of the oldest grains in the world and is widely used in products like beer, whiskey, miso, and barley tea. Similar to rice, which is categorized into “non-glutinous” and “glutinous” types, barley also comes in “non-glutinous” and “glutinous” varieties, with further classifications into “Two-rows” and “Six-rows” types. Glutinous barley refers to barley that has “glutinous” properties. It is generally rich in dietary fiber and is characterized by its chewy and springy texture.
Glutinous barley is versatile — it can not only be enjoyed as a rice substitute but also boiled and used as an ingredient in soups and salads. By incorporating glutinous barley into your dishes, you can easily add extra dietary fiber to your daily meals. The pleasant, chewy texture of glutinous barley enhances both the taste and substance of your meals, making them even more delicious.
As Glutinous barley rice
As an ingredient in soups
As a topping for salads
Glutinous Barley Rich in Dietary Fiber
Dietary fiber is composed of two types: “soluble fiber,” which is known to nourish gut bacteria and improve the intestinal environment, and “insoluble fiber,” which adds bulk to stool and promotes regular bowel movements. Glutinous barley is a valuable ingredient rich in both types of fiber, offering a balanced combination of these beneficial components.
Dietary Fiber Content per 100g of Food
(Data sources) For items other than glutinous barley: Standard Tables of Food Composition in Japan, 2015 Edition (Seventh Revision); For glutinous barley: Data from Hakubaku.
Easy to Cook
Hakubaku’s glutinous barley is processed by polishing its surface to remove the outer skin. This not only enhances its taste but also eliminates the need for pre-soaking, allowing for quicker cooking.
Together with rice
It’s simple — just cook it together with rice. Prepare it as you normally would, and you’ll have fluffy and pleasantly chewy glutinous barley rice ready to enjoy. For each cup of rice, simply add one pouch of glutinous barley (50g) and twice that amount of water (100ml = 3.38 fl oz).
Barley Only
Glutinous barley, when boiled like pasta, is perfect as an ingredient in dishes such as salads and soups. It not only adds dietary fiber but also enhances meal satisfaction through its distinctive texture.
Moreover, it can be frozen for storage, making it convenient to use just the right amount whenever you need it.
Recipe
How to Cook Boiled Glutinous Barley
Items Needed ( Makes approximately 300g )
A pot with over 1 liter of Water
100g of Glutinous barley (2 pouches)
Method
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Fill the pot with water and bring it to a boil. Add the Glutinous Barley.
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Lower the heat to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally.
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Once the barley reaches your desired tenderness, drain it using a colander and rinse under running water to remove any slickness.
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Thoroughly drain any excess water and transfer the barley to a container.
Freezing Method for Boiled Glutinous Barley
Freezing in Resealable Bag
Thoroughly drain the water from the boiled glutinous barley, then place it in a resealable bag and flatten it into a thin sheet. Use chopsticks or a similar thin rod to create grooves before freezing. This way, it can be conveniently broken along the grooves when needed.
Freezing in Cubes
Using an ice cube tray, you can easily portion the boiled barley into small cubes. Once frozen, remove the cubes from the tray and store them in a resealable bag. These small frozen cubes are convenient for adding measured amounts to various dishes.
When you’re ready to enjoy the frozen boiled glutinous barley, simply defrost it by heating it in the microwave. For dishes like soups that require cooking, you can add the frozen barley directly, which is very convenient.
Friuli-Style Glutinous Barley Zuppa
( Cooking time : 20 min )
Ingredients ( For 4 serving )
- 1.8 oz (1 pouch) Glutinous barley
- 1 Potato (diced)
- 1/4 Onion (finely chopped)
- 2 Sausages (cut into bite-sized pieces)
- 1 tablespoon Butter
- 17 fl oz (500ml) Water
- 2 Bouillon cubes
- 3.5 oz Borlotti beans (canned)
- 10 fl oz (300ml) Milk
- 2 oz Sauerkraut
- Salt :to taste
- Pepper :to taste
- Parsley :to taste
Method
- In a pot, melt the butter and sauté the onion until it becomes translucent. Add the sausages, glutinous barley, and potatoes, and continue sautéing. Pour in the water, add the bouillon cubes and borlotti beans, then cover and simmer for about 10 minutes.
- Add the milk and sauerkraut, and season with salt and pepper to taste. Serve the zuppa in bowls and sprinkle with parsley before enjoying.
Glutinous Barley Dressing Salad
( Cooking time : 15 min )
Ingredients ( For 2 serving )
- Leafy greens (such as green curl, watercress, or arugula) :as desired
- 1/2 Orange
– Orange segments (sliced about 5mm thick)
– Grated Orange zest :as desired - 1 can Tuna
- 8 Cherry tomatoes
- 1.8 oz (50g) Boiled Glutinous barley
- 2 tablespoon Olive oil
- 1 tablespoon White wine vinegar
- 1/2 teaspoon Salt
- Pepper :to taste
Method
- In a bowl, mix together the ingredients for the “Dressing”. Adjust the flavor with salt and pepper, then add and mix in the grated orange zest.
- Tear the leafy greens into bite-sized pieces, gently wash them, and ensure they are well drained. Lightly drain the oil from the canned tuna. Rinse the cherry tomatoes.
- Lightly arrange the leafy greens on a plate, garnish with the orange segments, canned tuna, and cherry tomatoes. Drizzle the dressing over the salad just before serving. Enjoy your delightful salad.
Bubur Cha Cha with Glutinous Barley
( Cooking time : 25 min ) excluding waiting time.
Ingredients ( For 2 serving )
- 1 oz (30g) Boiled Glutinous barley
- 1 oz (30g) Sweet potato
- 10 pieces Simmered beans
- 2 fl oz (60ml) Milk
- 4.7 fl oz (140ml) Coconut milk
- 0.7 oz (20g) Sugar
- 0.14 oz (4g) Gelatin powder
- 0.7 oz (20g) Shiratama-ko (glutinous rice flour)
- 0.5-0.6 fl oz(15-17g) Water
- 1 Egg yolk
- 1 tablespoon Sugar
- 2.5 fl oz (75ml) Milk
Method
- Coconut Milk Pudding In a small pot, combine milk, coconut milk, and sugar. Warm the mixture without bringing it to a boil. Remove from heat, sprinkle in the gelatin powder, and mix well. Strain the mixture and chill it over an ice bath until it thickens. Once the mixture has thickened, pour it into glasses and refrigerate until set.
- Shiratama Dumplings Gradually add water to the shiratamako while mixing until the dough reaches the softness of an earlobe. Divide it into 6 equal parts and boil them in water. Once cooked, transfer them to cold water to cool.
- Custard Sauce In a microwave-safe bowl, combine the egg yolk and sugar, and mix well. Add the milk and mix thoroughly. Cover with plastic wrap and microwave at 600W for 1 minute. Remove and stir well with a whisk. Cover again and microwave at 600W for another 30 seconds. Mix well and chill over an ice bath.
- Cut the sweet potato into 1.5 cm cubes and soak in water to remove any bitterness. Place the sweet potato in a microwave-safe dish with water covering half of its height. Cover with plastic wrap and microwave at 600W for 1 minute and 30 seconds.
- Pour the custard sauce over the set coconut milk pudding, and top with shiratama dumplings, sweet potatoes, simmered beans, and glutinous barley. Your delightful dessert is now ready to serve.
Products
MOCHI MUGI
(Glutinous Barley)
This is a long-selling, basic glutinous barley product from Hakubaku. It can be used in a variety of cooking methods, such as cooked with rice or boiled for use in salads and soups. This product easily enhances your meals by adding dietary fiber and texture.
Basic Product Information
| Net Weight | 50g×12sticks, 800g |
|---|---|
| Ingredients | Glutinous Barley |
| Best Before | 360days |
Japanese MOCHI MUGI
(Glutinous Barley made in Japan)
This product is made from 100% Japanese glutinous barley. Compared to basic glutinous barley, it has an even whiter appearance and a milder taste, making it easy to enjoy.
Basic Product Information
| Net Weight | 50g×12sticks, 500g |
|---|---|
| Ingredients | Glutinous Barley |
| Best Before | 360days |
MOCHI MUGI for Rice Lovers
(Glutinous Barley shaped like rice)
Glutinous barley made to look like white rice.Glutinous barley is polished like white rice to make it easier to eat.The color and texture are just like rice! Glutinous barley that can be eaten like white rice.This product is easy to eat and is recommended for everyone from children to the elderly.
Basic Product Information
| Net Weight | 50g×6sticks, 500g |
|---|---|
| Ingredients | Glutinous Barley |
| Best Before | 360days |
Topping Japanese MOCHI MUGI
(Topping Japanese Glutinous Barley)
This is a ready-to-use, pre-boiled retort pouch containing glutinous barley. It is made with Japanese glutinous barley. This convenient product is highly recommended for those who wish to incorporate healthy ingredients into their diet, even on busy days.
Basic Product Information
| Net Weight | 50g |
|---|---|
| Ingredients | Water, Glutinous Barley, Trehalose, Vegetable oil |
| Best Before | 360days |
For Professional Use
MOCHI MUGI 1kg
(Glutinous Barley 1kg)
This is Hakubaku’s long-selling product designed for professional use: basic barley. It can be used in a wide variety of cooking methods, such as cooking it with rice, or boiling it to use in salads and soups. This product easily adds dietary fiber and texture.
Basic Product Information
| Net Weight | 1kg (12 per Case) |
|---|---|
| Ingredients | Glutinous Barley |
| Best Before | 360days |
MOCHI MUGI Flour 1kg
(Glutinous Barley Flour 1kg)
This is a professional-grade product made from fiber-rich barley, processed into a powder. It is suitable for use in bread, sweets, and noodles. By adding a chewy texture and reducing dryness over time, it enhances the quality of your everyday dishes.
Basic Product Information
| Net Weight | 1kg (10 per Case) |
|---|---|
| Ingredients | Glutinous Barley |
| Best Before | 360days |
Hakubakuʼs Commitment to Quality
Comprehensive Quality Checks for Your Peace of Mind
For every batch we procure, we conduct extensive testing for residual pesticides on approximately 400 items. Additionally, we verify that the moisture content meets our high standards and check for any foreign substances. Only materials that pass all these rigorous tests are deemed fit for use.
Thorough Removal of Foreign Substances Using Multiple Sorting Machines
The raw materials delivered to our factory often contain various foreign objects, such as barley stems and leaves, other crops from nearby fields, and small stones. Removing these impurities is a complex task. We employ a combination of machines: lighter objects are removed with air blowers, and items of different sizes are sorted using sieves.
Barley Polishing Process “Tōsei,”
Adjusted to 0.01mm Precision
The process of polishing barley with grinding stones is known as “tōsei.” To prevent the barley grains from breaking, we gradually remove the outer husk through several stages rather than all at once. We adjust the polishing settings with 0.01mm precision to ensure the grains are uniformly polished, resulting in consistent cooking quality.
Please contact us.
Please feel free to contact us at the
e-mail address below to request a quote or other information.
Our representative will reply to you within a few days.
We look forward to hearing from you about your OEM needs.
contact@hakubaku.com