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Japanese Future Foods
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TsubuTsubu grains
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Awa / Foxtail Millet / Setaria Italica
Characteristics: rich in vitamin B1 and iron
For Pizza, casserole
There are two kinds of awa: the glutinous type that has a creamy color,
and the non-glutinous type that has a yellowish color. Glutinous awa
is the most common. The size of grain is tiny: only 1.5mm. It is said
that the ancestor of Awa is bristle grass (or setaria). Awa originated
in eastern Asia and in Japan, and has been cultivated from before Japanese
started cultivating rice. Awa is sweet and can be used for desserts
as well.
Glutinous Awa : Cheese Millet
There used to be many kinds of awa in different parts of Japan, including
red, purple and green varieties. Unfortunately most seem to have been lost
and only two kinds of awa are available now in Japan: a pale yellow one
and a whitish creamy one. Awa is the ceramist millet and has a spicy fragrance.
Its sweetens and mildness makes was a good ingredient in sweets and desserts.
In tsubu-tsubu cooking, awa is likened to cheese and eggs. Yellow awa- millet
can be substituted for glutinous kibi.
Non-glutinous awa : chiken millet
Non- glutinous awa is rich in protein and reminiscent of minced chicken.
Its brownish-yellow colored grains look very similar to glutinous awa
but they have a stronger taste.
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