“Hime no Mochi” is the best variety of sticky rice from the beautiful village of Shinjo Village.

Himenomochi, the best variety of sticky rice grown in rich nature

Shinjo Village, located at the northwestern tip of Okayama Prefecture, is surrounded by mountains over 1,000 meters high, and is a village rich in nature, blessed with clean air and clear streams gushing out of virgin beech forests. One of the prides of this area is the glutinous rice called Himenomochi, which is grown by the entire village.

In 1980, when the harvest of non-glutinous rice suffered due to the cold summer and long rains, there was almost no damage to ``Himenomochi'', which led to an increase in the number of farmers cultivating ``Himenomochi'', which is suitable for the local climate. The entire village worked to brand Himenomochi, and in September 2015, the Shinjo Village Himenomochi Ordinance was established.

It brings out the sweetness of the rice itself and is characterized by its fine texture and strong stickiness.

The large temperature difference between day and night, the refreshing water flowing from the primeval beech forest of Mt. Kenashi, which has been certified as one of the top 100 water source forests, and the fertile soil with organic compost. Himenomochi, the best variety of sticky rice, is grown by farmers with great care in Shinjo Village, which is suitable for making sticky rice. ``Hime no Mochi'', a mochi made with 100% pestle, is a proud product with its whiteness, fine texture, stickiness, and sweetness.

``Hime no Mochi'' is made without using any additives and has a wide variety of variations. In addition to chewy ``shiromochi'', ``mamemochi'' made with black soybeans, and ``shabu-shabu mochi'', which is perfect for hotpot dishes, sweets such as ``Hime-no-Ethari Daifuku'' and ``Mame Daifuku'' are also made.

Himenomochi, a sticky rice that is cooked fluffy, can also be used as okowa, ohagi, and dumplings.

In addition to Shinjo Village, ``Himenomochi'' is cultivated in the northern part of the prefecture, including Maniwa City and Tsuyama City. The white color of this mochi rice stands out even more when it is made into mochi, and the texture is sticky and chewy, yet very smooth. It has a reputation for being relatively light among mochi rice, so you can eat as much as you want.

You can enjoy the chewy texture not only with steamed rice, but also with ``Hime no Mochi'' and takikomi rice, which can be easily made in a rice cooker by adding your favorite ingredients. We also recommend ohagi and dango, which are made with exquisite stickiness and texture.