Hishimochi consists of three pieces of pink, white, and green rice cake that are stuck together through heat treatment after packaging. When you are ready to eat, insert a knife between the colors and the pieces will peel off one by one. Then enjoy using your favorite cooking method.

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Insert the knife from the color boundary and cut into pieces.

Peel off each piece and enjoy using your favorite cooking method.

Hishimochi is heat treated after packaging. This phenomenon occurs when the rice cake adheres to the film through heat treatment, resulting in a glossy appearance on the surface of the rice cake when opened. After opening the packaging film, please cook and enjoy as is.

[Photo] “Hishimochi” taken out from the packaging film

Although the surface is shiny, it is just like rice cake. Cook and enjoy as is.

Since we harvest and use natural mugwort, on rare occasions, hard mugwort stems may be included.There are no quality or hygiene issues.We are doing our best to remove it, so we appreciate your understanding.If you have any concerns, please feel free to contact our customer service department so that we can investigate further.

[Photo] Wormwood stem

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The approximate size and weight of each kiri-mochi and maru-mochi are as follows. (In the manufacturing method, there are some before and after.)

Manufactured without using acidulants.Manufactured in a clean room, an oxygen absorber is sealed inside the bag to create an oxygen-free environment to prevent the growth of mold, etc.

The moisture contained in the rice cake condenses due to temperature changes in the storage environment. Please rest assured that there are no quality or hygiene issues. Water droplets may be reabsorbed by the rice cake due to temperature changes or the passage of time, and may become invisible.

[Photo] Water droplets may be seen inside the packaging bag.

Individually wrapped rice cakes can be stored at room temperature even after the exterior is opened.Mochi that is not individually wrapped should be stored in the refrigerator after opening the exterior, and should be consumed as soon as possible.

Please avoid freezing the mochi products as they are.If the mochi product is frozen as it is, the mochi will crack and appear white.If the rice cake remains frozen, the whole rice cake may crumble into powder.Although it is possible to eat in such a state, it is difficult to cook, and even when cooked, the original elasticity of the mochi is lost and the taste deteriorates.Products containing oxygen scavenger in individual packaging can be stored at room temperature even after opening the exterior.

[Photo] Mochi with cracks caused by freezing

When storing rice cakes in a frozen state, cut the rice cakes into pieces, wrap them in a wrap, put them in a plastic bag, and store them in a sealed container.If frozen for a long period of time, the mochi may dry out and the flavor may deteriorate, so consume as soon as possible.

It is recommended to thaw the frozen mochi naturally (at room temperature for about 2 hours) before cooking.To prevent the rice cake from drying out, thaw it in a sealed state.

After thawing, you can cook it in the same way as regular mochi.

* If cooked without thawing, it will easily melt when boiled, and hardness may remain when baked.

Oxygen scavenger utilizes the property of absorbing surrounding oxygen when iron, which is the content, oxidizes (rusts).If the water contained in the rice cake condenses due to the temperature difference between the inside and outside of the individual packaging, the water may seep into the oxygen scavenger and the iron content may appear black.It is a characteristic of the oxygen scavenger attached to the individual packaging, and is not a quality abnormality.Also, please be assured that it will not affect the mochi.

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A part of the germ and epidermis of rice remains in the process of polishing Brown rice of glutinous rice.Please be assured that there are no quality or hygiene issues.

[Photo] A part of the germ and epidermis of rice found in rice cake remains.

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The cause of cracks may be that the surface of the rice cake dries.Even if it is in individual wrapping, moisture may escape from the rice cake due to temperature changes, causing the surface to dry and cracking.

It is about 1kcal per piece (48g) of cut rice cake.It is about 109kcal per round rice cake (1g).

Two pieces of cut rice cake weigh about 2g.Three round rice cakes weigh about 100g.The calorie of mochi is about 3 Kcal for 100 g.The calorie of one cup of rice (100g) is about 227Kcal.Approximately, 1 cut rice cakes or 150 round rice cakes will have about 252 cup of rice calories.

The cooking method for boiling in a pot, toaster oven, and microwave is as follows.The cooked mochi is hot, so be careful not to get burned.

The cooking method in a frying pan is as follows.

The cooking method when putting it directly into a hot pot or ozoni is as follows.

We use product of Japan wormwood.I mainly use wormwood from Niigata prefecture.

After putting the rice cake in the film, it is heat-treated.This is a phenomenon in which the surface of the rice cake becomes shiny when the film and the rice cake adhere to each other due to heat.If you remove one wrapping film, it will be the rice cake itself, so please cook it as it is.

Be sure to remove the rice cake from the individual wrapping bag and cook it by heating.Do not heat the entire individual wrapping bag.

We use glutinous rice that has been milled in-house, steam the glutinous rice as it is, and manufacture it with a pestle.

There are two types of glutinous rice: upland rice and paddy rice.Paddy rice is cultivated in paddy fields.

Once baked, the moisture inside the rice cake evaporates, so the rice cake will not rise even if you bake it again.

We do not recommend it because it causes mold and cracks on the rice cake.

It is about 1.8 kg.