Tomita's naturally grown Shiromarumochi (rice cake)

[Shiromaru mochi made with naturally grown glutinous rice from Tomita in Kikuchi City]

Shichijo-cho, Kikuchi City, Kumamoto Prefecture. This area is nationally famous as one of Japan's leading rice producing areas, and Mr. Tomita has been engaged in natural rice cultivation and field farming for many years here.

Inspired by the teachings of Mokichi Okada, the founder of natural farming, he has been growing rice without relying on pesticides and fertilizers for the past 40 years.
Due to its high quality, Tomita's rice is so popular that it sells out as soon as the new rice is released. Shiromaru Mochi is made using glutinous rice grown by Tomita without relying on pesticides or fertilizers.


The Tomita family will deliver each one of these round, hand-formed pieces to you.

Tomita's brown rice round mochi is made using ancient green rice.
Among all ancient rice varieties, "Green Rice" is particularly difficult to cultivate and is said to be a mythical ancient rice due to the extremely low production and yield in Japan. The rice grains are black, so it looks like black rice, but the brown rice with the husks removed is a light green color, and when polished it becomes white rice. It is characterized by a sweeter taste than regular glutinous rice.

Since it is made from brown rice, it is very filling and highly nutritious.
Natto mochi is eaten together with Tomita's naturally grown soybean natto.
Daikon mochi is made from naturally grown daikon radish and eaten with soy sauce.