Mochi of cooking barley ⋅ Maeda ⋅ 250g

These mochis are made from a mixture of sticky rice and glutinous barley of the variety 'Kirarimochi'. This variety is appreciated in Japan for its exceptional taste and its ability to brown during cooking. Considered a "superfood" because of its high fiber content, surpassing that of brown rice and other types of barley, it gives Mochi a more pronounced texture and taste. They can be tasted in multiple ways: in a soup, for dessert, in a fondue or toasted.