食卓ノート
Corn on the cob with Mugicha
One way to savour the marvellous taste of summer is to eat corn on the cob braised to the point of being slightly singed together with mugicha made from whole grain barley, which is slightly sweet and wonderfully aromatic.
2.5 tbsp. (25 g)
Boiling hot water (500 ml)
30 min.
Be patient and brew it slowly
It takes a while to brew mugicha made from whole grain barley, but you will be rewarded when you savour barley’s inherent sweetness and clear taste.