Sho-Chiku-Bai Sweet Rice is widely recognized as the best Japanese style "Mochigome" rice in America. Also known as "sticky rice" for its soft and tacky texture. Its delicate flavor and unique sticky texture are suited to specialized applications, from Japanese "mochi" and Korean confections to Chinese Dim Sum, to Filipino Bibingka. The Koda family was the first to introduce sweet rice to the domestic market in the 1940s and remains the premier producer of this specialty rice.
