{"id":5850,"date":"2025-03-23T01:04:33","date_gmt":"2025-03-22T16:04:33","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=5850"},"modified":"2026-09-07T18:14:44","modified_gmt":"2026-09-07T09:14:44","slug":"barley","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/barley\/","title":{"rendered":"The benefits of barley"},"content":{"rendered":"

Barley is held to settle the gut and drain excess heat and fluid from the body. Brought in when loose stools or swelling are on your mind in particular, it can be looked to for helping the digestive system. Boiled into a salad or used in a soup, it supports healthy eating while making the most of its flavour.<\/p>\n

\"Barley\"<\/figure>\n

The kinds of barley and how to choose<\/h2>\n

If you want to bring in what barley does, deliciously, knowing the kinds, how to choose and how to cook it makes it easier to use. Its appeal is a popping, chewy texture, and it is a useful grain, mixed into rice or added to a soup.<\/p>\n

A grain cooked together with rice<\/h3>\n

Barley is an ancient grain alongside rice and wheat, long familiar as mugi-gohan and barley tea, and as a raw material for miso and beer. It is harvested in early summer and dried for keeping, so it is available all year. As it is, it is hard and difficult to eat, so it is processed into forms such as pressed barley, steamed and rolled flat, and mixed into rice or boiled for cooking. Texture and use vary with the processing.<\/p>\n

Pressed barley, whole barley and mochi barley<\/h3>\n

Barley comes in several processed forms, differing in texture and use.<\/p>\n

\n\n\n\n\n\n\n\n
kinds<\/th>\nWhat stands out<\/th>\n<\/tr>\n<\/thead>\n
Pressed barley<\/td>\nThe standard, steamed and rolled flat. Unobtrusive and easy to mix into rice<\/td>\n<\/tr>\n
Whole barley<\/td>\nProcessed with the grain shape kept. Firm to the bite, for soups and salads<\/td>\n<\/tr>\n
Mochi barley<\/td>\nGlutinous barley. A distinctive popping, chewy texture<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

For a first try, pressed barley sits well with rice and is the easy one; if you want texture, grainy whole barley or mochi barley suit. There is also rice-grain barley, processed to about the size of a rice grain, which does not stand out when mixed into white rice. Choose by dish and by taste.<\/p>\n

How to choose it and how to cook it<\/h3>\n

When choosing barley and cooking it well, these points help you avoid going wrong.<\/p>\n