The Mochi Rice That Changes Everything
If you've ever been disappointed by mochi that's too hard, too dry, or just doesn't have that perfect chew—this is the rice that fixes all of that.
Kazenokomochi (風の子もち), meaning "child of the wind," comes from Hokkaido's pristine northern fields. It was named after the region's pure white snow, which is fitting because this rice is strikingly white and absolutely beautiful when cooked.
What makes it different?
The texture. This rice has serious stickiness—the kind that holds together perfectly when you're pounding mochi or shaping ohagi. It's elastic, smooth, and stays soft even after it cools down. That last part is huge if you're making anything that needs to sit for a bit.
The flavor is clean and naturally sweet. Hokkaido's cold climate and mineral-rich environment mean the rice develops without impurities, giving you that refined taste that doesn't compete with your other ingredients.
What to make with it
This is your go-to for traditional Japanese mochi dishes:
- New Year's mochi
- Sekihan (red bean rice) for celebrations
- Ohagi and daifuku
- Okowa (steamed sticky rice)
- Really any traditional sweet or dish where texture matters
The grains are large and absorb water beautifully, which means consistent results every time you cook it. And because it maintains its softness and stickiness when cooled, it's forgiving—perfect whether you're experienced or just starting to work with mochi rice.
Why this one?
Honestly, if you care about making authentic Japanese sweets and dishes at home, the quality of your mochi rice makes or breaks the result. Kazenokomochi delivers on every front: appearance, texture, flavor, and reliability.
