This flavorful organic brown rice mochi with mugwort is made using 100% domestically grown organic glutinous brown rice, grown without the use of pesticides or chemical fertilizers, and is topped with domestically grown organic mugwort powder.
It is made using the traditional method of pounding with a mallet, which gives it a sticky, chewy texture and makes it very satisfying to eat.
As you can see from its deep green color, it contains plenty of organic mugwort powder.
Enjoy the fragrant taste of brown rice and the refreshing aroma of mugwort that fills your mouth.
The practice of adding mugwort, which is packed with nutrients modern people need, to brown rice mochi is a long-standing Japanese custom.
Mugwort has grown wild in Japan since ancient times and has been closely related to people's lives. It is used not only as food and medicine, but also in medicinal liquors, herbal baths, and cosmetics.
Mugwort has many benefits, including anti-inflammatory, detoxifying, and antioxidant properties, and is expected to help improve atopic dermatitis, purify the blood internally, aid in weight loss, and even prevent cancer.
It can be taken internally to treat stomach pain, stomach problems, and diarrhea, and the leaves can also be added to a bathtub to warm the body, making it good for relieving chills.
It has a diuretic effect, which helps flush out waste products that have built up in the body.
■ Rich flavor unique to brown rice
■ Yakimochi (grilled rice cakes), zoni (rice cake soup), fried in oil and served with grated daikon radish