which have been shaped into a cube with soft surimi

Japanese short rice of the best quality produced in Hokkaido in northern Japan

and ripe apples

leaving only the starch contents in the middle to obtain the purest possible taste from their brews

Ujinotsuyu Mugicha Teposer - 180 gr skin which have been shaped intoMugicha is tea brewed on roasted barley, and it's one of the most common types of tea in Japan. If you go to a restaurant and they don't serve you (free) ice water when you sit down, chances are they will serve you cold or hot mugicha. In this bag there are 12 large packets, which simply need to be placed in a jar of cold water for 12 24 hours, until the desired taste is reached. In case the tea needs to be refrigerated for 1 2 days after brewing, the