Mochigome is usually steamed instead of boiled, and when pounded, it creates a sticky, gluey paste that used to make Mochi (rice cakes). While Mochi is usually prepared for the Japanese New Year, most people also enjoy it all year round.

You can also cook Mochigome to create a slew of other dishes, for example, Osekihan, a traditional Japanese dish where the sticky rice is steamed with Azuki (red beans). Easy solution,we have Osekihan no moto mix.

Mochigome(glutinous Japanese rice) Shinmei 1kg神明もち米