mugikogashi (roasted barley flour)
ingredient / ingredient-mugikogashi
麦こがし
Mugikogashi (roasted barley flour) is a Japanese food made by roasting and scorching barley or naked barley, then stone-grinding it into flour. It is also called "mugikogashi" in Kanto and "hattai" in Kansai. A version with powdered shiso, Japanese pepper, or dried citrus peel is called "kōsen". It is mixed with sugar and dissolved in hot or cold water, and is also used in confectionery.
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Reading the bitterness
Mugikogashi is barley roasted and scorched, then ground into flour with a stone mill. The Britannica International Encyclopedia's explanation also defines it as barley and naked barley roasted and ground into powder. The same explanation lists a fragrant roasted aroma as a characteristic.
「香煎」 (in translation: "kōsen") is this kogashi with powdered shiso, sansho, or mandarin orange peel added. Several dictionaries define this relationship. The dictionary entries checked explain how mugikogashi and kōsen are made and their fragrant aroma, but do not state whether or how strongly they are bitter.
Sources for this overview
麦こがし(むぎこがし)とは — 日本大百科全書(ニッポニカ)・ブリタニカ国際大百科事典 小項目事典 ほか
Checked for this overview: Matched the definition of barley and naked barley roasted and ground, and Britannica's description of a fragrant roasted aroma.
香煎(こうせん)とは — デジタル大辞泉・精選版日本国語大辞典・日本大百科全書 ほか
Checked for this overview: Matched the dictionary definition of kōsen as adding shiso, sansho, and citrus peel and the like, and the limitation that there is no description of bitterness.
Other names: 香煎 (ja), はったい (ja, identification medium)
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How processing and cooking change it (1)
Scope: Definitions as entries in Japanese-language dictionaries and encyclopedias
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ingredient-mugikogashi —is_defined_in_dictionary_as→ "The Nipponica Encyclopedia defines it as 「大麦を煎って焦がし、石臼でひいて粉にしたもの」 (in translation: 'barley roasted and scorched, then ground into flour with a stone mill'). The Britannica International Encyclopedia's small-entry dictionary defines it as 「大麦、裸麦を炒ってひき粉末にしたもの」 (in translation: 'barley and naked barley roasted and ground into powder') and states 「香ばしい香りが特徴」 (in translation: 'its characteristic is a fragrant roasted aroma'). The Seisenban Nihon Kokugo Daijiten and Digital Daijisen define kōsen as this 「こがし」 (in translation: "kogashi") with powdered shiso and sansho (or citrus) peel, or similar ingredients added."