商品案内はったい粉

原料は関東では大麦、関西以西では裸麦を使用します。また地方によってはトウモロコシやキビなどを原料とするところもあります。いずれも原料を煎ってこがし粉にしたもの。砂糖を混ぜてそのまま食べ、また湯で練って食べることもあります。麦落雁などの菓子の材料にもなり、関東では群馬県館林の名物となっています。関西では、はったい粉と呼びますが、こがし・いりむぎ・むがいりこ・麦こうせん・おちらしなどの別名もあります。かつては、暑気払いの飲み物や素朴な茶菓子・間食として人気がありました。

Burned barley/rye flour "Hattai ko / mugikogashi"
We make this flour in eastern Japan with barley and in western Japan with rye. In some areas, they use corn or millet to make this flour.
We parch the material and burn it to make this flour. We usually eat this flour with sugar as it is, or we can knead it with hot water to eat them sometimes.
This burned flour is also used to make a hard and dainty sweet mixed with sugar (mugirakugan) and this sweet is a specialty in Tatebayashi city in Gunma prefecture, eastern Japan. In western japan this kind of flour is called "hattaiko," but there are many other names such as "kogashi", "irimugi", "mugairiko", "mugikousen" and "ochirashi." It was popular as drink and simple teacakes and snack in summer to forget the summer heat.