Mitoku Brown Rice Mochi with Mugwort (Yomogi)


Made the traditional way, whole sweet rice is soaked, steamed, and pounded. It’s then allowed to dry until firm enough to slice. Although mochi is still hand-pounded by Japanese home-cooks for special occasions like New Year, most of the bright white mochi found in Japanese supermarkets is made from highly refined sweet rice squeezed through a modern industrial food processor.



Sweet brown rice (98%), mugwort (2%)

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