食卓ノート
Roasted soybeans with Mugicha
Roasted soybeans are satisfyingly crunchy, and get sweeter the more you chew. They are eaten on Setsubun, on February 3, the traditional time for celebrating the beginning of spring in Japan. The best way to enjoy them is with hot, freshly prepared Mugicha, which is sweet and has wonderful aroma.
1 teabag
Boiling water
(about 1 liter)
(about 1 liter)
10 minutes
Brew with piping hot water.
Enjoy a break with hot Mugicha and savor its wonderful, sweet aroma.