Mitoku "Kibi" Brown Rice Mochi is prepared in the traditional way: steamed whole grain glutinous rice (sweet brown rice) and glutinous (kibi) millet are pounded to a sticky dough, then formed into blocks and dried. When cooked, these "cakes" soften and puff up, becoming delectably moist and chewy. A naturally sweet convenience food with whole grain goodness. The glutinous millet (kibi) adds nutrition and distinctive taste.
Ingredients: yuuki-grown whole-grain sweet brown rice and yuuki Japanese "kibi" millet (glutinous millet).
In Japan all forms of rice are sacred, yet none is more beloved than mochi. It is made from cooked, hot sweet rice that has been pounded into chewy cakes. Mochi takes enormous energy to make and it has the reputation for being an invigorating food. Our producer, Kojima-san has worked with rice all his life. A true master, he starts by carefully selecting sweet brown rice grown by farmers committed to the principles of sustainable agriculture. Next, he artfully blends kitchen craft with modern methods to produce the true taste and texture of traditional mochi. The hearty flavor and unique, chewy texture of Mochi have long made it a natural favorite in Japan. During the time of war in ancient Japan, samurai soldiers would use mochi as their primary diet because it was very strengthening, enhanced their endurance and curbed their appetite.
Uses: Bake or pan fry mochi and serve wrapped with nori, with a topping, sauce, spread, dip or in soup for a
Japanese "O-zoni."
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