Japanese glutinous rice, or もち米 (mochigome), is a short-grain rice that becomes particularly sticky and elastic after cooking.
Despite their similar appearance, it should not be confused with the Japanese short-grain rice used for everyday meals and sushi.
Mochigome is mainly used to make mochi, but also traditional dishes such as sekihan, in which it is cooked with azuki beans, and okowa, a glutinous rice dish prepared with vegetables, mushrooms, meat or fish.
It generally requires a longer soaking time and a suitable cooking method, often steaming, to achieve its characteristic texture. Kirimochi and other rice-based products, on the other hand, are already processed preparations, ready to be grilled or cooked.
