Natural Farming Mochi 自然栽培白毛もち

This mochi is made from the same shiraga-mochi heirloom glutinous rice grown in the Kamiina district of Nagano Prefecture, but from rice cultivated under shizen saibai (natural farming) methods, without pesticides or fertilisers. The variety is difficult to grow and was nearly lost before local Kamiina farmers worked to preserve it.

The rice is steamed and pounded in the traditional manner to produce mochi that is notably aromatic, flavourful, and stretchy, closely resembling mochi made by hand with a mortar and pestle rather than machine-processed versions.

• Origin: Japan, Kamiina district, Nagano Prefecture
• Category: Mochi
• Usage: Grill, toast, or pan-fry until puffed; serve with soy sauce and nori, kinako, or in soup such as ozoni.
• Storage: Store in a cool, dry place unopened; once opened, keep refrigerated and consume promptly, or freeze for longer storage.