In Japan, kokumotsu, or grains, are traditionally consumed almost daily as they support a well-balanced dietary style that is a major source of good health. Of the most nutritious kokumotsu, barley, rates among the world’s healthiest foods containing dense amounts of fiber, vitamin B1, phosphorus, vitamin B3, and its protein content is comparable to quinoa.
From helping lower cholesterol and regulating blood sugar to promoting healthy digestion and weight loss, barley’s health benefits are extensive and aid in an ideal dietary lifestyle prominent in health conscious Japan.
Since its foundation, Mochi Mugi’s parent company, Hakubaku, has deepened and enhanced its knowledge and skills in kokumotsu over the last 70 years, which lead Hakubaku to No.1 producer of food barley and mixed grain in Japanese market. And now Mochi Mugi USA’s Tomohiro Matano aims to bring this cultural diet centered around eating healthy and delicious kokumotsu as staple foods into the western kitchen.
Although Barley is one of the oldest grains in the world, its consumption patterns have been limited somehow. In Japan, Pearl Barley, particularly a habit of having barley and rice (so-called “Mugi Gohan” in Japanese), has been a secret of Japanese health diet over the centuries. Mochi Mugi, a combination newly developed barley variety and our accumulated knowledge in process, made it even easier for the western kitchen to enjoy delicious, nutrient rich barely with rice and other dishes.