Topic summary
Omochi
Extracted from the Wikipedia article Mochi.
Modern preparation
Varieties of glutinous and waxy rice are produced as major raw materials for mochi. The rice is chosen for its tensile strength and compressibility. One study found that in kantomochi rice 172 and BC3, amylopectin distribution varied and affected the hardness of mochi. Kantomochi rice produced harder, brittle, grainy textures, all undesirable qualities except for ease of cutting. For mass production, the rice variety should be chewy, but easy to separate.