食卓ノート
Seafood fried noodles with Mugicha
Mugicha made from whole grain barley and served at room temperature possesses a mild sweetness and a rich aroma that are very prominent. The squid and shrimp release a delightful hit of umami with every bite, and the umami flavour blends perfectly with the mugicha.
2.5 tbsp. (25 g)
Boiling hot water (500 ml)
30 min.
Use boiling hot water. Don’t use water that has cooled, as that will fail to properly extract the desired ingredients from the barley.