Commitment to cutting and rounding

CONCEPT

01

Crispy!Mochi mochi!
This texture seems to be addictive

Make delicious rice cakes in a toaster oven!
1.5 times fluffier! Beautifully baked
Delicious and long-lasting!Double barrier packaging

With an oven toaster
Have a delicious rice cake!

Echigo Confectionery's "Echigo Seiichi Ichiban" and "Rarely Fresh Mochi" have a notch with a depth of about 5 mm on the side of the mochi.This is Echigo Seika's commitment to "fluffy cuts."When you bake in an oven toaster, the mochi swells cleanly from this notch, and it is moist and fragrant.
Plump 1.5 times!
Beautiful baked

Echigo Confectionery's "Echigo Seiichi Ichiban" and "Rarely Fresh Mochi" have a notch with a depth of about 5 mm on the side of the mochi.This is Echigo Seika's commitment to "fluffy cuts."When you bake in an oven toaster, the mochi swells cleanly from this notch, and it is moist and fragrant.

Delicious and long-lasting!Double barrier packaging

Echigo Confectionery's "Echigosei Ichiban" etc. are wrapped in double barrier.Deoxidizing material is enclosed not only in the outer bag but also in the individual wrapping package.Prevents the oxidation of rice cakes.Moisture is also retained firmly, so the texture of the moist is not impaired even after opening the outer bag.

History and evolution of rice cake

Mochi is said to have been introduced from Southeast Asia along with the introduction of rice cultivation in the latter part of the Jomon period. "Kagami mochi" was born in the Heian period.By this time, rice cakes have become an indispensable food for festivals and Buddhist rituals.In the Muromachi period, rice cake confectionery as a tea confectionery appeared with the development of the tea ceremony.

Even today, rice cakes are indispensable for celebrations and seasonal events.Hishi mochi will be displayed at the Hinamatsuri (March 3rd), and Botamochi will be offered to the Buddhist altar on the equinoctial week in spring.Kashiwa mochi on Children's Day (May 3th), Tanabata mochi on Tanabata (July 5th), Higan on the equinoctial week in autumn, and Kagami mochi on New Year's Day.Even nowadays, the traditional culture of ancient Japan is fading, the culture of mochi still remains.

In the past, mochi was a treat only for special occasions, but with the advent of packaged mochi, it has become a familiar presence that can be easily eaten at any time.

CONCEPT

02

"Usu" and "Kine" are really petty
Old-fashioned "pestle only" toys

Authentic, old-fashioned product pounded with a mortar and pestle!
The key to delicious rice cakes is "okoshi"!
Recreate "Kan no Mochi" with ultra-rapid cooling!

Authentic, old-fashioned product pounded with a mortar and pestle!

Echigo Seika's mochi is a traditional "pestle only manufacturing method". With 24 sets of mortars and pestle only, it is attached every day.The movement is like a master with mochi.By using a mortar and a pestle, the texture of glutinous rice remains exquisite, and you can enjoy the authentic taste of the old days.

The key to delicious rice cakes is "okoshi"!

"Steamed rice" is important for making mochi.This is the so-called "Okowa", and this result is directly linked to the taste of mochi.At Echigo Seika, we apply the traditional "seiro" principle to create "soft inside and hard outside" rice cakes that are ideal for mochi.

Recreate "Kan no Mochi" with ultra-rapid cooling!

It has long been said that mochi is soaked in the cold.The reason is that by cooling the mochi that comes up as soon as possible, it becomes a delicious mochi when it is boiled or baked.At Echigo Seika, the rice cakes that have been made with our unique technology are cooled very quickly.We make mochi that you can enjoy deliciously at any time.

CONCEPT

03

product of Japan paddy rice glutinous rice
Use the famous water of Uonuma

Echigo Seika's mochi rice cakes are made from safe and delicious product of Japanally grown rice.
Made with 100% glutinous rice!
Commitment to how to attach

Echigo Seika's mochi is
Uses 100% safe and delicious product of Japanally produced glutinous rice!

Echigo Seika's rice cake, which is one of the leading rice fields in Niigata prefecture, uses 100% product of Japanally produced glutinous rice.We purchase all of them from Brown rice and polish them in-house just before making them.Just as freshly milled rice is delicious, it is best to mill rice cakes! We will spare no effort to make delicious rice cakes.The Uonuma area, where Echigo Seika is located, is also popular for its delicious water.Freshly milled glutinous rice is soaked in plenty of Uonuma's famous water and mashed.Echigo Seika is proud of its deliciousness.

Commitment to how to attach

Echigo Seika thoroughly analyzes the deliciousness of traditional rice cakes scientifically.In order to reproduce its deliciousness, we are developing various original machines in-house. Developed a pestle-only machine, saying, "Mochi is best made with a mortar and a pestle."By optimally adjusting the timing and angle of moving the mortar and pestle, you can make delicious rice cakes.

CONCEPT

04

Deliciousness only with safety and security

product of Japanally produced glutinous rice is stored as Brown rice.
A highly efficient steaming process that follows the wisdom of our ancestors
As for mochi, mochi with a pestle is the best!
Ultra-rapid cooling technology determines the taste of individually wrapped mochi
Safe packaging that even prevents odors from lingering
Through meticulous checks, this product is free of additives and has a shelf life of 2 years!

product of Japanally produced glutinous rice is stored as Brown rice.

Rice is pearled from Brown rice and loses its deliciousness over time.Ideally, glutinous rice should be processed as soon as it is pearled.At Echigo Seika, we use carefully selected product of Japanally produced glutinous rice rice, and polish it in-house as much as we use it.By promptly flowing it to the production line, the original taste of glutinous rice is fully brought out.

A highly efficient steaming process that follows the wisdom of our ancestors

Making delicious steamed rice called "okowa" is the key to making mochi.At Echigo Seika, we are working hard to produce delicious Okowa by incorporating the traditional "seiro" principle.By freely controlling the amount of steaming, you can create the ideal rice cake that is "soft on the inside and firm on the outside".

As for mochi, mochi with a pestle is the best!

Echigo Seika's mochi is a "pestle-only mochi" that uses the traditional "mortar and pestle".Of course, it is the work of machines.However, the movement is calculated based on the movement of human beings.The timing to lower the pestle, "back" in the mortar.By repeating these steps, Echigo Seika's ideal "stretchy, firm and smooth rice cake" will be created.

Ultra-rapid cooling technology determines the taste of individually wrapped mochi

Once upon a time, it has been said that "mochi is simmering in the cold."It is said that delicious mochi should be made in the cold winter.Of course, there is a reason for that.The rice cakes made with a mortar and a pestle are so steamy.There is no problem if you eat it as it is, but considering preservation, you have to cool it as soon as possible to stop the movement of water and starch molecules.If you don't, you'll end up with a loose, loose mochi.At Echigo Seika, the mochi that comes up is passed through an ultra-quenching device to rapidly lower the temperature of the mochi.With this effort, you can always enjoy the fresh taste.

Safe packaging that even prevents odors from lingering

The individual packaging process for Echigo Seika is carried out in a clean room.This clean room removes mold spores and keeps the air pressure inside the room high to prevent the ingress of outside air.In addition, Echigo Seika encloses an oxygen scavenger in each individually wrapped rice cake so that you can enjoy delicious rice cakes forever.This oxygen scavenger removes oxygen from the moment the rice cake is packaged and protects the rice cake from oxidation.

Through meticulous checks, this product is free of additives and has a shelf life of 2 years!

Echigo Seika's individually wrapped rice cakes have a best-by date of 2 years.It is a long-life food that surpasses general retort pouch foods, but it does not contain any additives.This long life is realized by literally inspecting the finished rice cakes one by one, which are made in a thoroughly clean environment. A machine that detects holes up to 100 microns, foreign matter is monitored by an X-ray device, and a camera is used to check if the oxygen scavenger and Best Before are properly contained.This shooting data is stored for 2 years.If it is within the Best Before, it can be inspected retroactively at the time of shipment.

CONCEPT

05

Guests’ Feedback

Kogane mochi from Uonuma, which is indispensable for the New Year at my home

Nagano Prefecture (woman in her 70s)

I eat this mochi every year from the end of the year through to the New Year. It's sticky and has a great aroma, making it a great mochi. It's an essential part of New Year's in my household.

Uonuma Kogane Mochi Marumochiya
After eating Kogane Mochi, I couldn't eat anything else

Niigata Prefecture (female in her 50s)

I used to eat mochi of any variety, but after trying Koganemochi's mochi, I can't eat anything else. Koganemochi is better in every way, in terms of flavor, taste, and stretchiness. The fact that they are individually wrapped makes them convenient and easy to use, which is a big help.

Uonuma Kogane Mochi Marumochiya
Kogane mochi and rice crackers from Uonuma, both important preserved foods

Iwate prefecture (female)

Every year, we are preparing for the new year by encouraging your toys at the glittering mochi corner of the store.We buy rice crackers together and make them both important preserved foods and snacks.Zoni and natto mochi.Please continue to be a company like a crystal of warmth that is irreplaceable in Japan.

Uonuma Kogane Mochi Marumochiya
It's stretchy and soft
Very good, the best raw meat

Kanagawa Prefecture (male in his 60s)

My son sent me some fresh kirimochi at the end of the year, and when I tried it, it was very stretchy, soft, and delicious. I tried other brands of mochi, but they were hard and didn't stretch as much. From now on, I'll choose to buy Echigo Seika's mochi.

Raw mochi
Freshly made rice cakes are the best for freshly made Kirimochi.
I'm satisfied with the taste

Chiba Prefecture (81-year-old woman)

I love cooking and I love Japanese food. I feel like I'm related to Echigo Seika, so naturally I bought their kirimochi (cut rice cakes). "Meticulously pounded, one mortar at a time" is no lie! I admire the thoughtfulness of each individually wrapped mochi, which contains an oxygen absorber and has the Best Before printed on it. It tastes just like the mochi my father pounded with a mortar and my mother picked from my parents' home long ago, and I'm very satisfied.

Raw mochi
Echigo Kirimochi with a pestle only does not have to worry about mold growing

Osaka Prefecture (female in her 50s)

I wasn't particular about the manufacturer when I bought the mochi, but I was impressed with the purchase of this product.It is individually wrapped, and each rice cake has a quality preservative enclosed in it, so you don't have to worry about mold growing.In addition, the quality preservative is glued to the bag so you don't have to worry about accidentally getting it in the food.I was impressed with the consideration given so far.The price is reasonable and very good.

Cut and round rice cakess
Raw Ichiban Marumochi,
Individually packaged, very convenient

Osaka Prefecture (female in her 50s)

The mochi is individually wrapped, which is very convenient. If it's not individually wrapped, it can quickly get moldy when you open the bag, which is inconvenient, but this doesn't have to happen. There's also an oxygen absorber inside the individual wrapper, which shows how much effort goes into maintaining quality. Keep up the great work.

Raw Ichiban Marumochi
The mochi itself is very delicious, with a pestle and a lively life

Fukushima Prefecture (female in her 40s)

There are many rice cakes that are labeled as product of Japanally produced, but many of them do not state which prefecture the rice was made in. However, this one says "Wataboushi from Niigata Prefecture" on the packaging, so I know exactly where it was produced and can eat it with peace of mind. The rice cake itself is so delicious that I often end up eating too much. I hope you will continue to make delicious rice cakes.

Cut and round rice cakess
New rice cake seems to be delicious even if you eat it every day

Fukushima Prefecture (female in her 50s)

I've been eating it every day since the end of the year. It's made with a mallet, right? It stretches well and tastes great. It's the kind of mochi that you can eat every day and still think is delicious, so it's really good mochi. Please give your thanks to the people who make it.

Cut and round rice cakess
Raw most round mochi, good chewy texture

Kyoto Prefecture (woman in her 70s)

It's very delicious.I always bake the surface with an oven toaster and then bake it in a frying pan to the inside.The chewy texture is good.It is soft and stretches well.The size of the mochi is just right.

Raw Ichiban Marumochi

CONCEPT

06

Convenient to choose!Delicious to use!
When cooked, it becomes a "freshly-made mochi"

At Echigo Seika, the standard for "good mochi" is mochi that returns to the exact shape of freshly pounded mochi when cooked.

At Echigo Seika, the standard for "good mochi" is that it is cooked properly.
We have decided to make rice cakes that look just like freshly pounded rice cakes.

To achieve this, as the old legend says, "Kanbuki mochi is the most delicious," the point is to flatten the mochi after pestle only and cool the mochi quickly in a cold place.At Echigo Seika, we adhere to the law of "Kanbuki Mochi" and realize delicious mochi with "Ashi", "Koshi" and "Flavor".

Raw first
It's like freshly made mochi
Discerning rice cake
Cooking type rice cake etc.

To the list of cut and round rice cakes

Purchase cut rice cakes and round rice cakes at an online shop