食卓ノート
Hina-arare with Mugicha
Small, round, colourful hina-arare rice crackers, typically eaten around the time of the Doll's Festival in early March, are delicious little treats. Their bright colours and pleasing texture also make them a great snack to serve with tea. When paired with mugicha, which is a summer favourite for people of all ages, serve the mugicha hot to make a surprisingly delicious combo.
2.5 tbsp. (25 g)
Boiling hot water (500 ml)
30 min.
Mugicha made from whole grain barley should be prepared with boiling hot water
Use piping hot water to enjoy the sweet taste and aroma of barley. The tea won’t brew as well with cooled water.