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Mitoku Yuuki Hato Mugi (Job's Tears) - 1 lb.
Price:
$16.99
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Ingredients: Yuuki-Grown Unrefined Hato Mugi: Job's Tears

Packaging: Bag

Details:

Mitoku “Yuuki” Hato mugi is the unrefined variety which is slightly brown due to its intact outer skin, unlike the regular Mitoku Hato Mugi which is white-colored as it has been polished. “Yuuki” Hato Mugi has a stronger, nutty taste.

Hato Mugi is known in the West as Job’s Tears and dates back to Biblical times. Commonly prepared as a small side dish, cooked with rice or other grain, or added to your favorite soups or stews.  Hato Mugi is actually a Japanese grass seed erroneously translated as pearl barley. Hato Mugi has been used in Japanese Kampo (traditional herbal medicine) for treating bronchitis and other respiratory diseases and ailments. This amazing grain is also traditionally used in the Orient for weight-loss and beauty.

Hato Mugi (Japanese Job’s Tears) is one of the world’s oldest grains and has been cultivated for thousands of years in both the East and West. It was the staple of Egypt under the pharaohs, ancient Greece and Rome, the Holy Land during Biblical times and Tibet. This heirloom barley is chewy, extremely easy to digest, and nourishing. In the Far East hato mugi is traditionally eaten to dissolve excess protein and fat from animal food consumption and to clean up blemishes of the skin. Hato Mugi is often times marketed under the name Pearl Barley, but should not be confused with pearled barley, which is regular barley that has been partially milled.

Uses: Add to soups, stews, or casseroles or cook with rice or other grains, cook
with vegetable dishes, use as a stuffing for squashes or cabbage or add in
whole form to make bread, muffins, and other baked goods. Also, may
be used to make a medicinal tea or used externally as a facial mask.


 O-kayu (soft rice), is traditionally used in Japan to help restore strength during an illness. To prepare, simmer 1/4 cup hato mugi and 1 cup brown rice in 8 cups water until the grains are very soft, like porridge, then season with umeboshi or miso.

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