Nayoro city is the #1 producer of mochi-rice in Japan. Nayoro alone accounts for 10% of Japan production. Japan has 2 types of sticky rice-the staple for the table and for sushi, and mochi-rice for red rice and mochi itself.
If pollen drifts from one paddy to another, it changes the taste and texture. In that respect Nayoro city has been growing mainly mochi-rice since 1979, so it is of particularly high quality and is used in the best confectionary shops in Kyoto and Tokyo.
The people of Nayoro have a long history of celebrations and days they get together. During the August “Nayoro Produce Festival,” some 300 kg of mochi-rice is sown. People vie to make the “most delicious, sticky mochi.” The winner becomes the master masher of mochi and receives the title “Mochi Ambassador of Nayoro.” This ambassador of Nayoro promotes mochi-rice at various events and teaches his/her secret to the people of Nayoro at different mochi-making competitions. This program entails a visit to a mochi-rice farmer and pounding some mochi with the Ambassador of Nayoro. Tasting freshly pounded mochi with various toppings is a deliciousness found only in its place of origin.

Mochi is a treat eaten at celebrations, at the equinoxes, and during the New Year.
Nowadays, pounding mochi at home is a luxury few get to enjoy.

Two varietals of mochi-rice have been bred for Hokkaido.
Those named “Hakucho-mochi” taste nice and tend to stay soft.
The variety “Kazenoko-mochi” is well-suited to red rice and steamed sticky-rice.

You can buy mochi and soft daifuku from the Home of Mochi-rice Furen Specialty
Shop at the Home of Mochi-rice Nayoro of the Michi-no-Eki next door. (https://mochigome.jp)

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