mochigome

Mochigome, literally "mochi rice," is a form of glutinous rice used to make mochi and other rice cakes. It is a type of short-grain japonica rice (Oryza sativa var. glutinosa) grown in Japan and parts of East Asia. The grains are small and round and contain high levels of amylopectin with very little amylose, which causes the cooked grains to become very sticky. This stickiness is essential for pounding the rice into a smooth dough and shaping it into mochi, daifuku, and manju, as well as for sekihan, a celebratory dish of red beans and glutinous rice.

Mochigome is distinct from uruchi or non-glutinous rice, which cooks to separate, fluffy grains. To prepare mochi, the grains are soaked, steamed, and then pounded with a kine (wooden mallet) in an usu (mortar) until they form a cohesive, stretchy mass.

Culinary uses extend beyond mochi; mochigome-based glutinous rice is also used in sweet rice treats and seasonal offerings in Japanese cuisine. In cultivation, various cultivars are developed to optimize stickiness, aroma, and ease of pounding. It is naturally gluten-free and forms a staple component of traditional celebratory dishes.