This grain keeps you cool in warm weather and creates dispersing energy. If regularly used, rids body of excess fats and proteins.
1 inch kombu, soaked and sliced
1 medium onion, diced
1-2 celery stalks, diced
1 medium carrot, diced
1 cup whole barley, rinsed and soaked 6 to 8 hours
3 cups water (including the soaking water)
2 tbsp shoyu or tamari
Sliced scallion, parsley, or chive, for garnish
Place the kombu on the bottom of a pressure cooker and layer the onion, celery, carrot and barley on the top.
Slowly add water, without disturbing layers.
Add shoyu or tamari, seal the lid and bring to full pressure.
Reduce flame to low and cook for 45 minutes.
Remove pot from the heat and let it cool naturally.
Add more soy sauce if needed. Simmer for 5 min.
Serve garnished with green onions.
Fresh corn, leek, burdock, and dry tofu also work well in this dish
Use hato mugi instead of barley or a combination of both
Michio and Aveline Kushi