San Joaquin Valley — California

Item #5011 - 1lb
Item #5012 - 50lb

Traditional mochi is made by pounding sweet rice with a little water. But modern mochi makers turn to mochiko, fine rice flour made from the same rice, which has a unique starch content that produces the chewy texture of mochi. Mochiko provides structure to gluten-free baked goods, and it can be used to coat fried foods. (VE, GF)