…and I’m not at all feeling sweet. So what’s a little-bit-country, little-bit-harajuku girl to do? Why, drink mugicha, of course! Mugicha is roasted barley tea, consumed cold ‘n’ roasty in the hot Japanese summers. All over Japan, from Tokyo 10-foot-square studios to Fukuoka Zen temples, when the cicadas drone their death song, the people drink ice-cold mugicha in sweaty glasses. Since it’s just barley, there’s no problem with over-caffeination, and since there’s no sugar, you don’t even have to worry about cavities. I suppose it might even be good for you. And I suppose you can roast your own barley and it would taste even better, but with heat like this, who wants to stand over a hot stove?
So I cheat, and buy a big bag of “suntea”-type packages of mugicha at Sunrise Market on 29th, and it couldn’t be easier to pop a package into a cold gallon of water and wait until the tea turns golden brown. I usually keep a pitcher of mugicha in my refrigerator when it’s as hot as it is here in Eugene this week. And for once in my life, I don’t envy my cats, who are doomed in their little furry bodies to drink only dull water.