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Mochi Mugi Barley & Rice

Mochi Mugi Gohan

Mochi Mugi is a type of barley and it is considered to be a "super food", as it contains much higher amount of fiber than brown rice or regular kinds of barley. For me, Mochi Mugi simply tastes so good and I really enjoy its nice bouncy texture. By adding a small amount of Mochi Mugi to your rice, your rice becomes not only more nutritious but it adds another nice dimension in the flavor. For each packet of Mochi Mugi, 1/2 cup (120 ml) water is needed to cook.


Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)


4 - 5


  • 2 rice cups (1 1/2 cup | 360 ml) short grain rice, rinsed
  • 2 packets (3.6 oz | 100 g) Mochi Mugi barley
  • 1 1/2 cups plus 2 tablespoons (400 ml) water plus 1 cup (240 ml) additional water for Mochi Mugi


  1. In Kamado-san, combine the rice and Mochi Mugi with all the water. Let the mixture soak for 20 minutes. 
  2. Cover Kamado-san with both lids and cook over medium-high heat for 13 - 15 minutes, or until 2 - 3 minutes after the steam starts puffing out of the top lid.
  3. Turn off the heat and let it stand for 20 minutes.
  4. Uncover and gently toss the contents with a rice paddle

Mochi Mugi is so good.

Miso-flavored Mochi Mugi onigiri (rice balls). Just make rice balls and rub some miso around and enjoy!

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
  • 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
  • 1 cup = 240 ml1
  • 1 inch (1") = 2.5 cm
  • 1 ounce (1 oz) = 30 ml