Roasted soybean vs barley tea
Two deeply roasted seed drinks with a malty sweetness, both drunk at the table rather than as a speciality. The legume is heavier in the mouth than the grain by a clear margin.
botanical
What is being compared
Point by point
| Aspect | Roasted soybean | Mugicha |
|---|---|---|
| What it is | A legume, roasted whole until dark, and ground into kinako in Japan. | A cereal grain, roasted whole. |
| Body | Full and rounded, noticeably heavier than any cereal drink. | Light and clean. |
| The other form | Kinako, roasted soy flour, dusted over mochi and whisked into hot drinks. | Bottled and bagged versions sold everywhere in Japan and Korea. |
| The roast | Essential. Under-roasted soy keeps a green beany note nothing removes. | Sets the character, and the range on sale is wide. |
| How common | A domestic practice rather than an industrial product, often blended with barley. | Among the most-drunk beverages in East Asia. |
The short answer
Barley is the everyday default. Roasted soy is worth trying for the body, and kinako whisked into hot water is a different and thicker proposition again.
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