It is 100% Pearl barley from Japan.
Pearl barley is a mochi variety of barley. It is characterized by a highly viscous and chewy texture.
Mix 10% white rice and Pearl barley, wash and drain. If you soak it in a little more water than usual for 1 to 2 hours and then cook, you will get a mochi-mochi rice with a fluffy texture.
Also, after washing, soak it in water for about 1 hour to make a stewed dish or soup, it will have a natural sticking.
Beta-glucan contained in Pearl barley is a water-soluble dietary fiber and has received a great deal of attention in recent years.
■ Raw materials
Mochi wheat has a very long history, and it was cultivated in Southwest Asia by around 3,000 BC.
In Japan, it has been cultivated mainly in regions such as Shikoku, China, and Kyushu.
healing grain (TCM)
I have yet to try this product but was interested in its medicinal properties according to TCM