The word Hakubaku in Japanese means white (or pearl) barley, a grain that looks a little like rice, but has much higher nutritional value.

In the 19th century, white rice became a dominant part of the diet in rapidly urbanising areas of Japan like Edo (Tokyo). Unfortunately, the loss of traditional grains from the Japanese diet led to problems with the nutritional disease, beriberi, which results from a deficiency of thiamine (Vitamin B).

Founded in 1941, the Hakubaku company developed a revolutionary white barley product to popularise a nutritious food and fight the beriberi scourge. The company has continued to develop highly nutritious foods, and to make sure these foods are not only good for you, but are also tasty and easy to prepare.

The traditional Japanese daily diet was based around a variety of grains that are known collectively in Japanese as kokumotsu.

The Hakubaku company manufactures high quality products featuring kokumotsu, and is the market leader in the kokumotsu category.

In Japan, the company’s range includes many different noodles, multi-grain rice mixes (that include ingredients like Bengal grass, millet and adlay), and various forms of barley tea.

Traditional Japanese cuisine adds a broad variety of fresh ingredients to kokumotsu, and the resulting diet is recognised as one of the healthiest in the world.

Japan’s traditional food embodies Japanese culture, philosophy and principles, which are in turn reflected in Hakubaku’s products and its ongoing research and pursuit of excellence.

Hakubaku – The Kokumotsu Company – now sees its mission as spreading a healthy, environmentally-sustainable, food culture to people all around the world.

The recipes on this website play a part in meeting this challenge: they’re quick and easy to make, nutritious and, most importantly YUMMY!

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