Barley

Barley is a versatile and nutritious grain with a special place in Japanese cuisine and culture. Used for centuries, it is prized for its texture and delicate flavour. It comes in many forms, including whole grain, flakes and flour.

This grain is found in many different forms in Japan, starting with its alcoholic version (apart from the malted version, which is obviously used to make beer and whisky, which are very popular in Japan).

Barley alcohol (or shochu), known as “brewed barley”, is a Japanese spirit produced by fermentation and distillation. Shōchū is prized for its sweet, rich flavour, which can be enjoyed neat, on the rocks or mixed with water (in high ball). Its sometimes “animal” nose and intoxicating character make it a great partner for alcohol lovers on hot Tokyo summer nights.

It also comes in the form of an infusion: ‘mugi-cha’ (barley tea). This is a refreshing, caffeine-free drink made from roasted barley beans. It is particularly popular on hot summer days and can be served hot or cold. Mugi-cha has antioxidant properties and is said to aid digestion.

Finally, it is also used to make ‘mugi miso’, a type of fermented paste made from barley and soy. This miso has a rich, earthy flavour that adds depth to soups, marinades and sauces.