Hokkaido Kitayuki Mochi (glutinous rice)

Hokkaido is the number one producer of glutinous rice in Japan, and Kitayukimochi is the highest ranking rice among them.

Our polished glutinous rice is characterized by its outstanding whiteness and fluffy texture. It's perfect for making mochi (rice cakes), sekihan (red rice), okowa (steamed rice), chimaki (rice dumplings), and even the ever-popular glutinous rice bread! It's also known for its delicious taste, even when added in small amounts to regular rice cooking. Enjoy our recommended glutinous rice, which can be cooked in a rice cooker and is used in households and even in famous sweets from other prefectures.

<How to cook glutinous rice (white rice)>

①Measure the rice correctly

② Quickly wash your hands 3 or 4 times.

3. Submerged for 15 to 30 minutes

④ Drain the water and add the same amount of water as the rice volume.

⑤ Cook rice (rice cooker white rice mode)

*If your rice cooker has a sticky rice or steamed rice mode, you can also use that function.

<A word from the owner of Tawaraya>

Fukagawa City, Hokkaido, where it is produced, promotes "clean agriculture" by minimizing the use of chemical fertilizers and synthetic pesticides during the cultivation period. The specialty glutinous rice is soft and sticky, and does not harden over time, making it delicious!

Producer:

Hokkaido JA Kitasorachi (Fukagawa City, Hokkaido)