Mochimochi Corn - 10 Plants

Mochitōmorokoshi, also known as mochi corn, is a variety of corn characterized by its strong stickiness and chewy texture, similar to mochi (rice cake). Unlike common sweet corn (sweet varieties), its unique elasticity comes from its starch composition (amylopectin). It is also called waxy corn or nuo (mochi) yumi. Key Features: Unique Texture: It lacks the crispness of sweet corn, offering a chewy, mochi-like bite. Simple Flavor: It doesn't have the intense sweetness of sweet corn; instead, a gentle, grain-like umami spreads as you chew. Abundant Colors: It comes in various colors, including white, yellow, purple, or bi-color mixes, adding to its visual appeal. How to Eat and Cooking Tips: Because the skin is thicker and tougher than regular sweet corn, thoroughly cooking it is key to enjoying its flavor. Boiling/Steaming: Cook thoroughly in boiling water or a steamer for about 10-15 minutes. Microwave: Wrap in plastic wrap and microwave at 500W-600W for a longer duration of 5-7 minutes. Recommended Recipes: Besides simply sprinkling with salt, it's delicious pan-fried with soy sauce and butter for a savory flavor. It also holds its shape well when cooked, making it suitable for Chinese-style soups and hot pot ingredients.

10 seedlings grown at home.