I'm a rice dealer, but I want to talk about wheat... Wheat is also a grass family, so that's good, right?
Posted on: Author: TAKASHIKONDO
November 9, 2022
①Types and dietary fiber
Wheat is milled into flour to make bread or noodles, while barley is eaten whole or made into beer.
Nowadays, both rice and barley are refined before they are eaten, so they contain almost no vitamins or minerals.
White rice has almost no dietary fiber, but brown rice and polished rice with germ contain some. In the case of barley, dietary fiber is found in the endosperm , not the bran layer .
White rice contains 0.0Xg of dietary fiber per 100g, but barley contains about 10g. Since 1/10 of the fiber is fiber, 100% barley rice is dry and unappetizing.
In terms of types, both rice and wheat are divided into "non-glutinous" and "glutinous" varieties.
While pressed barley is made from non-glutinous barley, the popular "mochi mugi" is made from glutinous barley. Its cute, round appearance and bouncy texture are apparently very popular.
The two also differ in their dietary fiber content.
Non-glutinous pressed barley has a 5:5 insoluble/soluble ratio, while glutinous barley has a 7:3 soluble/insoluble ratio. By the way, brown rice and polished rice with germ are 100% insoluble.
The job of insoluble dietary fiber is to clean the intestines by attaching and expelling unnecessary substances, while soluble fiber serves as food for intestinal bacteria.
② Intestinal health
Nutrient absorption takes place in the intestines, and 70% of immune cells are concentrated in the intestines to respond to foreign substances contained in food and drink .
Our health is determined by our intestines and their inhabitants ( 100 trillion bacteria).
Therefore, if you eat white rice, which has no dietary fiber, you must also eat plenty of side dishes such as vegetables for the sake of your beauty and health .
After all, the most effective infection prevention measure that an average person can take at home , along with hand washing, is strengthening their immune system. This is also a good opportunity to consider the impact of their diet on their intestinal bacteria and their living environment.
For those who eat white rice, it may be a good idea to mix in barley, as this is essential for intestinal health .
If you only eat white rice, you will only be consuming carbohydrate energy, but by adding glutinous barley, which is much easier to eat than pressed barley, the approach to your intestines is quite different.
If you want to also take in vitamin B1, we recommend a combination of insoluble germ-polished rice and water-soluble glutinous barley.
③ Mochi barley: Kusumochi Nijo from Chikugo
Finally, to the main topic.
We have received a new shipment of glutinous barley called "Kusumochi Nijo," which is produced in the Chikugo Plain in northern Kyushu (a plain that stretches from southern Fukuoka to Saga) .
A photo is shown in the product section, and it features a distinctive, stylish light yellow exterior.
The contrast between the brown line in the middle and the deep yellow area where the germ was located creates a chewy presence.
When I tried it...
A clear taste that never interferes with the taste or texture of the rice.
on the other hand,
"Ah, Kusumochi Nijo Kanda!"
The chewy, round, popping sound makes the eater understand, and the uninhibited self-assertion makes itself known as it pops between the teeth.
It's like an elegant jelly made by a famous pastry chef ( although I've never tried it...), and it's more bouncy than chewy.
We are also selling a new product called " 18 Grain Rice with Kusumochi Nijo," which is 150g of 18 grain rice plus 50g of Kusumochi Nijo rice .
As you can see from the blend ratio, the main ingredient is Kusumochi Nijo Mochi Barley, and the rest are supporting ingredients.
The previous 18-grain rice only had pressed barley, but the addition of glutinous barley, which contains more soluble fiber, has expanded the variety of dietary fiber and made it chewy.
Unlike other glutinous barley, its light yellow color stands out against the pure white rice, creating a beautiful color that is particularly noteworthy. It also stimulates the aesthetic texture.
Your rice will be more nutritious and delicious than if you just eat white rice . I'm not just saying this, I'm serious.
①Types and dietary fiber
Wheat is milled into flour to make bread or noodles, while barley is eaten whole or made into beer.
Nowadays, both rice and barley are refined before they are eaten, so they contain almost no vitamins or minerals.
White rice has almost no dietary fiber, but brown rice and polished rice with germ contain some. In the case of barley, dietary fiber is found in the endosperm , not the bran layer .
White rice contains 0.0Xg of dietary fiber per 100g, but barley contains about 10g. Since 1/10 of the fiber is fiber, 100% barley rice is dry and unappetizing.
In terms of types, both rice and wheat are divided into "non-glutinous" and "glutinous" varieties.
While pressed barley is made from non-glutinous barley, the popular "mochi mugi" is made from glutinous barley. Its cute, round appearance and bouncy texture are apparently very popular.
The two also differ in their dietary fiber content.
Non-glutinous pressed barley has a 5:5 insoluble/soluble ratio, while glutinous barley has a 7:3 soluble/insoluble ratio. By the way, brown rice and polished rice with germ are 100% insoluble.
The job of insoluble dietary fiber is to clean the intestines by attaching and expelling unnecessary substances, while soluble fiber serves as food for intestinal bacteria.
② Intestinal health
Nutrient absorption takes place in the intestines, and 70% of immune cells are concentrated in the intestines to respond to foreign substances contained in food and drink .
Our health is determined by our intestines and their inhabitants ( 100 trillion bacteria).
Therefore, if you eat white rice, which has no dietary fiber, you must also eat plenty of side dishes such as vegetables for the sake of your beauty and health .
After all, the most effective infection prevention measure that an average person can take at home , along with hand washing, is strengthening their immune system. This is also a good opportunity to consider the impact of their diet on their intestinal bacteria and their living environment.
For those who eat white rice, it may be a good idea to mix in barley, as this is essential for intestinal health .
If you only eat white rice, you will only be consuming carbohydrate energy, but by adding glutinous barley, which is much easier to eat than pressed barley, the approach to your intestines is quite different.
If you want to also take in vitamin B1, we recommend a combination of insoluble germ-polished rice and water-soluble glutinous barley.
③ Mochi barley: Kusumochi Nijo from Chikugo
Finally, to the main topic.
We have received a new shipment of glutinous barley called "Kusumochi Nijo," which is produced in the Chikugo Plain in northern Kyushu (a plain that stretches from southern Fukuoka to Saga) .
A photo is shown in the product section, and it features a distinctive, stylish light yellow exterior.
The contrast between the brown line in the middle and the deep yellow area where the germ was located creates a chewy presence.
When I tried it...
A clear taste that never interferes with the taste or texture of the rice.
on the other hand,
"Ah, Kusumochi Nijo Kanda!"
The chewy, round, popping sound makes the eater understand, and the uninhibited self-assertion makes itself known as it pops between the teeth.
It's like an elegant jelly made by a famous pastry chef ( although I've never tried it...), and it's more bouncy than chewy.
We are also selling a new product called " 18 Grain Rice with Kusumochi Nijo," which is 150g of 18 grain rice plus 50g of Kusumochi Nijo rice .
As you can see from the blend ratio, the main ingredient is Kusumochi Nijo Mochi Barley, and the rest are supporting ingredients.
The previous 18-grain rice only had pressed barley, but the addition of glutinous barley, which contains more soluble fiber, has expanded the variety of dietary fiber and made it chewy.
Unlike other glutinous barley, its light yellow color stands out against the pure white rice, creating a beautiful color that is particularly noteworthy. It also stimulates the aesthetic texture.
Your rice will be more nutritious and delicious than if you just eat white rice . I'm not just saying this, I'm serious.
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