Quite possibly. 1/4 cup roasted barley to 6-8 cups of filtered/spring water, cook at a rolling boil for 20 minutes, thin with more spring water, if necessary, and put in glass jars for the fridge? (ERROR -- {Twigs good for 7 batches, always add a tablespoon of new before boiling?} This is the Kukicha Tea, not the roasted barley. You toss the roasted barley into the compost heap.)

Yeah, that stuff!

I'm using a Vega tea from Kukicha for real stomach soothing properties. The kuzu, umeboshi, ginger and shoyu make a remarkably smooth drink, evening out the saltiness and soothing the stomach. I plan to write a little about macrobiotics in "researching your life for story" in the Book View Cafe blog, whenever it's my turn to post.