Japanese short rice of the best quality produced in Hokkaido in northern Japan

After than the maki can be cut in suitable lengths with a sharp knife

while Imo shochu

This version is miso flavor

Ujinotsuyu Mugicha Teposer - 180 gr skin Japanese short rice of theMugicha is tea brewed on roasted barley, and it's one of the most common types of tea in Japan. If you go to a restaurant and they don't serve you (free) ice water when you sit down, chances are they will serve you cold or hot mugicha. In this bag there are 12 large packets, which simply need to be placed in a jar of cold water for 12 24 hours, until the desired taste is reached. In case the tea needs to be refrigerated for 1 2 days after brewing, the