Barley mochi for cooking ⋅ Maeda ⋅ 250g

Name: Mochi d'orge à cuisiner ⋅ Maeda ⋅ 250g
Price: 6.8 EUR
Rating: 5.0 (2 reviews)

もち麦餅

Vendor : Maeda

Product variants

6.80 €

27.20 € kg

out of stock

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These mochi are made from a blend of glutinous rice and glutinous barley of the 'Kirarimochi' variety. This variety is prized in Japan for its exceptional taste and its ability not to brown during cooking. Considered a "superfood" due to 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 enjoyed in a variety of ways: in soup, as a dessert, in fondue or grilled.

SKU:1001032

Delivery in France

Delivered to relay points in France for purchases of €50 or more, and to your home address for purchases of €85 or more.

Delivery in Europe

From €90: see shipping details for EU countries.

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Our tips

Season with kinako soy powder after microwaving your mochi and you've got a simple, delicious dessert!

Glutinous rice (Japan), barley (Japan), salt
Allergens : Barley

Keep away from light, in a dry, temperate place.

Per 100g Energy: 235kcal Protein: 5.3g Fat: 0.6g Carbohydrates: 52.1g Salt: 0.1g

Oven: place the mochi in the oven on grill mode for 4 to 5 min. Let stand 1 min. Microwave: place the mochi in a bowl of water and heat in the microwave for 30sec. Let stand 1 min. Beware of choking hazards: for children and the elderly, cut the mochi before eating.

Maeda, founded in 1924 and located in Uwajima in the Ehime region, specializes in the manufacture of cereal-based food products, particularly barley and rice. The company places particular emphasis on the use of local and natural ingredients, without additives or colorants. Its philosophy is based on creating safe, healthy and tasty products, while respecting traditions and integrating modern technologies to meet its customers' needs. Maeda also emphasizes innovation, with functional products such as GABA-rice.

Conquered

I love them in a sweet version. They're quick to prepare (less than 1min in water in the microwave), and I roll them in a little potato starch like a daifuku mochi. The barley seeds really add to the texture.