All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Mugimeshi / steamed rice with pressed barley

Barley was a frugal substitute for rice, once upon a time. Mixing barley in regular rice adds a bright and sunny taste.


3/4 cup* regular rice
1/4 cup* pressed barley
Water (not in photo)
*180 cc/cup if using a rice cooker


Wash rice, and add pressed barley.

Add water to slightly above the 1-cup mark. Soak at least 30 minutes, and cook.


When done, wait 10 minutes, and gently turn and mix rice.

  • Pressed barley absorbs more water than regular rice. Add approximately 10% more water than when preparing rice only. Increase the proportion of water when adding more barley to rice.
  • Pressed barley does not require washing, but washing it together with rice won’t do any harm.
  • Barley contains more fiber, protein and vitamins than rice, and today this dish is regaining some popularity due to its healthy qualities.

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