Why source from Japan
Japanese mochigome cultivars and milling techniques (mochiko, shiratamako, dōmyōji) produce the texture profile central to wagashi confectionery.
Key spec
Amylopectin >95%; amylose <5%; protein 5-7%; specific cultivars (Koganemochi, Hiyokumochi) carry retail premiums.
Typical end-product
Mochi / daifuku for export confectionery, dorayaki batter, sekihan for export Japanese-restaurant supply.
At a glance
- Suppliers listed
- 3 suppliers
- Typical MOQ
- 100 kg polished; 10–50 kg flour (mochiko/shiratamako)
- Typical lead time
- 4–8 weeks
- Regions of origin
- Niigata, Akita, Iwate, Saga
- Category
- Food ingredients
- Harvest season
- September – October
- Japan regulatory status
- Food product; JAS rice standards; specific cultivars under MAFF registration
- Japanese name
- もち米
- Romaji
- Mochigome
About this ingredient
Japanese glutinous rice (mochigome) — distinct from the everyday short-grain rice (uruchimai) used as table rice. The high amylopectin / low amylose ratio creates the chewy, sticky texture central to mochi, daifuku, sekihan, okowa, and sake-brewing rice (some specialty grades). Niigata, Akita, and Iwate are the leading production regions; specific cultivars ('Hiyokumochi', 'Koganemochi', 'Shitsumochi') anchor regional confectionery traditions. Distinct from existing 'kinako' (roasted soy flour) and 'rice-bran' entries.
Regulatory status
| Japan | Food product; JAS rice standards; specific cultivars under MAFF registration |
|---|---|
| EU | Food import; rice-import licensing per EU customs (CN 1006) |
| United States | GRAS; FDA Prior Notice; rice-import allowed (low arsenic limit applies) |
| China | Imported rice; GACC food facility registration; arsenic compliance |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Mochigome (Glutinous Rice) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
Easier China regulatory path
Mochigome (Glutinous Rice) faces a more restrictive regulatory pathway in China. These alternatives have a simpler status in that market:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Simpler in China· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Simpler in China· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Simpler in China· shares 3 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Morinaga & Co., Ltd.
森永製菓株式会社
TokyoEst. 1918English supportExport experienceMochi / daifuku ingredient
Hakubaku Co., Ltd.
株式会社はくばく
Fujikawa, YamanashiEst. 1941English supportExport experienceHokuren Federation of Agricultural Cooperatives
ホクレン農業協同組合連合会
Sapporo, HokkaidoEst. 1919English supportExport experienceFSSC 22000 (selected facilities)Organic JAS (selected products)Hokkaido-origin mochigome
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Last updated: 2026-05-05