Hokuren Federation of Agricultural Cooperatives

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.

Hokkaido and the broader northern Pacific produce ~60% of global Yesso scallops (Mizuhopecten yessoensis). Domestic Japanese consumption focuses on sashimi-grade adductor muscle; export volume drives substantial supply for premium frozen retail in China, Taiwan, and the US. Beyond the meat itself, Japanese R&D has commercialised scallop-derived supply chains — proteoglycan-rich shell powder used in cosmetic exfoliants, marine collagen extracted from scallop tissues, and calcium-fortified food ingredients from shell. Distinct from the existing 'hokkaido-marine-collagen' (which is fish-derived).

A small red bean central to Japanese wagashi (mochi, dorayaki, anko paste) and increasingly used in cosmetic ingredients for its saponin-rich seed coat. Hokkaido produces ~75% of Japan's azuki by volume; the Tokachi region's 'Erimo' cultivar is the most-consumed variety in industrial wagashi production. Cosmetic-grade azuki seed extract appears in cleansing and exfoliating formulations on the back of saponin and polyphenol content.