Grain
Coix lacryma-jobi ma-yuen
A tier
Ma-yuen is the soft-shelled culinary subspecies of Job’s tears—easier to mill and cook than hard bead types, the form behind Chinese yi yi ren and Japanese hato mugi foods. Grain is plump and porridge-friendly. The kitchen default when buying Job’s tears for eating rather than jewellery.
Track this ingredient
Unit
Characteristics
Preparations
Congee StyleFlourPorridgeTea
Traits
CulinaryCulinary SubspeciesEasy CookFood DefaultMildSoft ShellSoft Shelled
History
CN
Soft ma-yuen types were selected for food use in Chinese agriculture.
CN
Materia medica and kitchens distinguished soft culinary Coix.
JP
Hato mugi products popularised soft Job’s tears in Japan.
Specialty grocers stocked ma-yuen grain for porridge and tea.