Easy Mugicha Barley Tea Recipes

We offer barley tea bags at our store, but since there are 54 of them in a pack, some people might find it hard to finish them all just by drinking them as is. In that case, why not try using them in different ways? This article introduces a few simple recipes.

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Fruit Tea with Barley Tea

Fruit tea is delicious, but many people must be concerned about the caffeine in regular black tea. This tea is caffeine-free. Even people like children and pregnant women can enjoy it with peace of mind.

Ingredients (1 serving):

• 200cc barley tea

• 3 to 4 tsp of your favorite fruit jam

Direction:

Mix barley tea and jam. Enjoy!

Tip:

• You can enjoy it hot or cold.

• Orange marmalade, La France pear jam, fig jam, and white peach jam pair especially well with the flavor of barley tea and are highly recommended.

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Barley Tea Cooked Rice

We’ve featured this dish many times before - it’s a simple rice dish made by adding seasonings and ingredients to your usual rice. In this recipe, however, you cook the rice using the specified amount of strong barley tea instead of water. This adds the toasty aroma of roasted barley, resulting in a deep, rich flavor reminiscent of kamameshi, rice cooked in a traditional pot. Including the cooking time, it takes about an hour to prepare.

The subtle sweetness of the barley tea softens the saltiness, resulting in a gentle flavor. Combined with the richness of the chicken thighs and the umami of the deep-fried tofu, it offers a comforting, deep, and satisfying taste. Simply using barley tea enhances the toasty aroma and depth of flavor, making this a truly authentic version of mixed rice.

Ingredients(3-4 servings):

• 2 cups of uncooked rice

• Strong barley tea for 2 cups of rice (instead of water)

• * ½ teaspoon salt

• * 1 tbsp mirin sweet cooking wine

• * 1 tbsp soy sauce

• * 1 tsp Japanese-style granulated dashi broth

• 5.3oz./150g chicken thighs

• 1 sheet of aburaage deep-fried tofu

• 1/4 of a large carrot

• 0.3oz/8g dried hijiki seaweed

Directions:

1. Rehydrate the dried hijiki in water according to the package instructions, then drain well.

2. Cut the chicken thighs into small, bite-sized pieces. Cut the fried tofu in half, then slice it into 0.2"/5mm-wide strips. Cut the carrot into half-moon slices 0.1"/3mm thick.

3. Rinse the rice and place it in the rice cooker, then add the seasonings starting with a "*" in the ingredients list.

4. Pour in the barley tea up to the 2-cup line.

5. Add the prepared ingredients, press the cook button on the rice cooker, and wait for it to finish cooking.

6. Gently mix everything together.

7. Serve into bowls, and it's ready.

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Warabi Mochi with Barley Tea

This warabi mochi, a traditional Japanese sweet with a soft, jelly-like, and bouncy texture, can be made in just about 10 minutes. Making it with barley tea transforms the flavor into something deeply toasted, malty, and savory-sweet. The starch acts as a canvas, absorbing the essence of the roasted barley so that every bite releases a punch of earthy, caramel-like undertones reminiscent of baked bread or dark grains. It completely shifts the profile away from a simple, sugary sweet, adding a layer of pleasant bitterness that makes the dessert taste complex and sophisticated. Make sure to enjoy the fresh, chewy, and jiggly texture that only homemade warabi mochi can offer.

Ingredients (2 servings):

• 6.7fl.oz./200ml barley tea

• 1.1oz./32g katakuriko potato starch

• 0.7oz./20g sugar

• 3 tbsp kinako roasted soybean flour

• Kuro-mitsu black sugar syrup to your liking

Directions:

1. Spread 2 tablespoons of kinako on a baking pan or large plate.

2. In a small saucepan or frying pan, combine the barley tea, potato starch, and sugar. Mix well until the potato starch dissolves, then place over medium heat and warm while stirring. After stirring for 2–3 minutes, the mixture will become translucent and start to thicken.

3. Reduce the heat to low and keep stirring vigorously for another 3 minutes or so. Once the mixture has thickened enough that you can see the bottom of the pot when stirring with a spatula, remove it from the heat.

4. Transfer the warabi mochi to the baking pan or large plate lined with kinako.

5. Sprinkle the remaining kinako (1 tablespoon) on top. Tear it into pieces of your desired size using a spoon or chopsticks.

6. Arrange on a plate and drizzle with kuromitsu syrup to taste. It's ready!

Tips:

• Be sure to mix thoroughly. If you put the finished warabi mochi in the refrigerator, it will turn cloudy and become hard. We recommend making only as much as you can eat at once.

• If you want to eat it cold right away, place the warabi mochi in ice water. Once it’s cool enough to touch, you can tear it by hand. Drain off the excess water and coat with kinako.

This was placed in a container, cooled and set, then cut into bite-sized pieces and coated with kinako. Be sure to wet the knife after each cut. It's perfect as a small gift.

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Café au Lait Flavored Ice Cream with Barley Tea

There is another surprising way to use barley tea. It's a café au lait-style twist where you pour barley tea over vanilla ice cream. It adds a toasty aroma, transforming the flavor into something reminiscent of café au lait. The sweetness becomes lighter, and the aftertaste is refreshing. It’s easy to make and perfect for those who want to cut back on caffeine or as a snack for kids. Why not give it a try the next time you have some leftover barley tea or want to switch up the flavor of your vanilla ice cream?

Ingredients (1 serving):

• Vanilla ice cream, as desired

• Barley tea, as desired

Direction:

Pour barley tea over vanilla ice cream. Enjoy!

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There is a lot of food items, housewares, stationery, and gifts available at the store and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup! Happy shopping. :)