Roasted barley is quickly boiled and steeped in a pressure cooker to make mugicha, a refreshing Japanese summer tea. Caffeine-free and containing almost no carbohydrates, this drink can be chilled and easily carried in a thermos for a picnic.
Put the roasted barley and water in a pressure cooker and close the lid.
Once the cooker whistles, cook over low heat for 5 minutes.
Release the pressure and open the lid, then let the tea steep for 20 minutes.
Strain the tea and chill it in the refrigerator for at least 30 minutes, then transfer it to a thermos.
Pour the chilled tea into ice-filled glasses and serve.
Do not boil the barley for too long, as extended boiling can leave a bitter taste. May contain gluten (barley); people with celiac disease should take care.
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