Mochigome

Mochigome (もち米) is a short, round, opaque-grained rice variety, distinct from the standard long-grain Japanese rice used for everyday cooking. Its starch is almost entirely amylopectin, with very little amylose, unlike regular rice’s mixed starch composition; that difference in starch structure, not any gluten content, is what gives mochigome its characteristic stickiness once cooked. “Glutinous” describes the glue-like texture, not the presence of gluten, and mochigome is naturally gluten-free. It’s traditionally steamed rather than boiled before being pounded into mochi.