Zakkoku Mai 2

I have introduced zakkoku mai a while ago in this blog so please check the post if you don’t know what it is.  Basically zakkoku means all the grain except white rice, seeds and some beans that good for you. I normally my own blend of zakkoku, but I just received very nice zakkoku mixture from Japan.   I really liked the combination, so I thought I would introduce you that mixture here. The only thing I could not get one of the millet they included. There are a few different types of millet in Japan, but I don’t think I can get them here.  So I used brown quinoa instead. They still came out pretty good.


  • 4 parts buckwheat groats
  • 1 part millet
  • 1 part brown quinoa or regular
  • 1 part amaranths


Just mix all the grains, and keep in a jar until when you need.

To make zakkoku-mai,  simply add 1 tablespoon or more zakkoku mix per cup of rice, and cook usual way.  Soak rice and zakkoku for about 30 minutes before start cooking will help to cook better rice if you have time.


I am originally from Japan and have been living in the US for about 20 years. Over the past 20 years I have traveled to many different parts of the world, seen different cultures, and tasted all kinds of interesting food. In between I studied anthropology, art and interior design. I currently live outside Boston and I teach cooking in continuing education programs and at home. I also take on freelance interior design projects. I hope you enjoy the blog! Yoko

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