Our family company, Ogawa Sangyo, was established in 1908. Our traditional methods of producing barley tea (mugicha) and soybean flour (kinako) have been preserved and passed down over four generations using the same traditional methods perfected over one hundred years ago. Tradition and culture run deep in our roots and in our family, and we are passionate about sharing our family’s products with the world.
After our founder, Takejiro Ogawa, lost his father in the war, he wanted to work hard to make his father proud. Thus, Takejiro started Ogawa Sangyo as a way to pass down family culture and tradition for generations to come, even after we are no longer present. Each generation has watched their parents labor day after day for long hours to protect and keep the taste of our products alive; as a means to tell our story and to share the love.
This labor of love has created our rich, unique tastes and our rich, unique history that we are proud to share with you all. We hope our products can be shared with you and your loved ones as you create your own history and family traditions.
Our signature barley tea
Our signature Tsubumaru barley tea, is characterized by its beautifully finished, translucent color, delicate taste and aroma. Even in the present age where many companies have switched to manufacturing efficiency, we continue to produce our products using the double roasting method over a traditional stone oven.
The meaning behind our barley tea’s name Tsubumaru comes from the tsubumaru method which prepares the barley without crushing them. It is less harsh and makes the tea more delicate as we continue to honor our traditional values and taste. The process is time-consuming, especially for a small family-run factory and business, but we believe that our dedication to time and taste makes the world of a difference in enjoying the beloved Japanese drink, mugicha.
What is "mugicha" barley tea?
Barley tea, which is called mugicha in Japanese, is a typical summer drink in Japan. A summer favorite by all ages and generations, this refreshing tea is made by roasting barley.
- Non-caffeinated and safe for children and pregnant women to consume
- Improves blood flow
- Detoxifies the body
- Helps relieve constipation, among other benefits
- Prevents tooth decay and gum infections
- Relieves stress
- The minerals can be replenished
What is “kinako” soybean powder?
Kinako is roasted soybean powder. It is used on traditional Japanese confectionery (sweets) such as dango and warabi which both use mochi (rice flour). It can also be enjoyed in drinks using milk or soy milk!
- Rich in dietary fiber
- Helps with regulating digestion
- Eases premenstrual syndrome (PMS)
- Suppresses fat absorption and helps break down fat
- Lowers risk of the following:
- Mouth ulcers
- Relieves symptoms of the following:
- Heart disease
Purchase our top-selling products Tubumaru barley tea, Table Kinako-Soybean flour, and black bean tea on The Rice Factory.<Buy our products in English>
Brew our signature Tubumaru barley tea
- Heat up 3 cups (750cc) cups of water.
- Put a pack of barley tea while the water is still boiling.
- Simmer over low heat for 5-6 minutes before turning off heat.
- Enjoy while it’s hot!
- Let the tea cool for 30 minutes to an hour with the pack of barley tea still in the water.
- Take out the pack and let the tea chill in the refrigerator.
- Enjoy cold barley tea on a hot day.
*Caution: The length to keep the barley tea pack in the water is up to personal preference, however, leaving it in for too long will cause the taste and its effects to decrease.