Address Title

Forgot password

Sign in to byFood

Join byFood

Apply byFood coupon code

This total contains an approximate conversion. There may be a small difference due to current currency exchange rates.

Frequently Asked Questions

About Us

Become a Host

Blog

Contact Us

Cooking Classes

Dining Experiences

Food Experiences

Food Tours

Gift Cards

Restaurant Reservation

Shop Gourmet Products

Tailor-made Tours

Tastings

Cookies Policy

NOT SURE WHERE TO GO?

Experiences

Products

Reviews

Food

Drinks

Tableware

Made from delicious, traditionally grown Nagano rice with zero additives, these little rice cakes pack a crisp and subtle flavor.  

While rice cake (or “mochi”) is known as a sticky food that’s hard to work with, these individually wrapped rice cakes are designed to be both easy to eat and easy to prepare; simply pop them in the microwave for about 10 seconds at 700 watts.  

Mochi is used in a variety of Japanese dishes, and is very popular during the New Year’s holiday in Japan.  It’s especially popular when used to make “ozoni”, a rice cake soup enjoyed by people of all ages.  One of the unique features of mochi is the fact that it can be easily divided and separated into small pieces.  It’s the perfect choice when preparing for a busy New Year’s holiday (or any other event) when you need just the right amount.  

What truly makes this food special is the fact that it’s perfect for any season or occasion.  It can be served hot or cold, and the Japanese use it in everything from soup to desserts (mochi strawberries, red bean paste and even ice cream are all common sweets).  

With that said, these little cakes are truly special in the winter; in Japan, mochi is thought to give strength and power to help get you through the colder months.  In fact, it’s so special that it’s even used in rituals.  Mochi was traditionally pounded by hand with a wooden mallet, a process called “mochitsuki” (literally “rice pounding”), and it’s not uncommon to see mochi cakes in Shinto shrines as well as homes and kitchens.  

When served in hot dishes, its soft, fluffy texture warms the body and soul.  It pairs beautifully with warm miso, dashi (Japanese cooking broth) and a variety of fresh local vegetables on a cold winter day, and we strongly encourage you to experiment and expand your culinary repertoire with this highly versatile ingredient.


Koyanagi Farm is an independent rice producer based out of the beautiful, mountainous prefecture of Nagano, an area with a farming history dating back thousands of years. Their goal is simple; to contribute to their local community by growing quality rice that brings a smile to people’s faces. Their products have been served and enjoyed all over Japan, and they would be honored if they were enjoyed in your household as well. <br>
Koyanagi Farm strives to make the most of the rich local soil and environment that Nagano is blessed with. Thanks to its temperate climate and high altitude, this region is an ideal place for farming, growing some of the best vegetables, fruits and other crops in the country. <br>
Along with their outstanding (and nationally recognized) rice, Koyanagi Farm also produces a number of other rice-based products; the company is particularly well-known for their mochi (rice cakes).

Koyanagi Farm

Mochi Rice Cake (400 grams)

Made from 100% premium “Mochihikari" rice cultivated in Nagano Prefecture, this is a special rice cake known as “kirimochi”; a hard, dried variation of one of Japan’s most popular foods.  Unlike most mochi varieties, kirimochi needs to be heated up in the microwave or cooked before it can be eaten.  The result is an exceptionally soft, rich and gooey rice cake that’s highly versatile and packed with flavor.

What makes these rice cakes unique is the fact that they’re made from germ rice. Many people love brown rice for its health benefits.  It’s packed with nutrients, high in fiber, and digests slower than traditional white rice, leading to less blood sugar spikes and an overall better feeling of satiety.  But while it’s undoubtedly healthier, for many people, the taste and texture leaves a lot to be desired.

Germ rice offers the best of both worlds; it’s a special kind of rice that’s been polished to keep the “germ” of intact (hence the name).  By cultivating it in this way, the nutritional integrity of the plant is preserved, giving you all the benefits of brown rice.  But because the bran of the plant has been shaved down, you get none of the coarseness and all of the smoothness of white rice.

These rice cakes are individually wrapped and easy to eat.  They’re made with no additives and can be easily divided by hand. With a gorgeous aroma and delicate sweetness, their signature lingering taste makes these cakes a seriously addictive treat.

They’re also extremely convenient and easy to use.  Preparing these cakes is an incredibly simple process; simply soak them in a bowl of water and microwave at 600 watts for 1 minute to make a soft rice cake.  And if you’re looking for a more savory taste, try cooking them in a toaster or frying pan for a slightly different take.


"Germ Rice" Kirimochi (Rice Cake) (400 grams)

With its unbelievably smooth texture, this variety of rice (known as “Kaze Sayaka”) was developed exclusively in the prefecture of Nagano.  And it’s no surprise that this rice would come from this part of Japan; its refreshing, invigorating aroma is reminiscent of the crisp summer air of the Shinshu mountains.  Easy to eat and even easier to prepare, this rice can either be washed and prepared like any other variety, or soaked for 30 minutes and cooked quickly.

Its unique texture and refreshing flavor makes it the perfect choice for breakfast, and pairs wonderfully with Japanese morning staples like natto (fermented soybeans), miso and egg dishes.  Its light flavor and aroma (never too heavy) also makes it ideal for sushi, and helps bring out the subtle flavor of fish.

In addition to sushi and breakfast, this rice can also be enjoyed anytime you’re looking for a refreshing, home-cooked meal, especially in the summertime.  For a few hot weather ideas, try pairing this with fresh mushrooms and other summer vegetables like bitter melon and cucumber (and of course, a nice cup of cold sake!).  It’s also suitable for a number of simmered dishes and vegetables as well, and works with dashi (Japanese soup stock), soy sauce and root vegetables like pumpkin and lotus root.  

Like all of their products, this rice is grown to the highest standard and with the highest quality in mind, and was registered in Nagano Prefecture in 2013, fully certified by the Nagano Prefecture Designation of Origin Management System.  In fact, this rice is so good that it was even featured by ANA (all Nippon Airlines) in their first class meals!  Koyanagi’s Kaze Sayaka is trusted by chefs all across the country, and has been included in the menus of top quality restaurants and establishments all over Japan.


“Kaze Sayaka” Rice (2 kilograms)

Made with only the highest quality ingredients and farming practices, this rice is truly special.  Koyanagi Farm has the distinction of being one of the few growers in Japan to present their product not only to the people of Japan, but the Imperial House in the 2012 “Niiname-no-Matsuri” harvest festival.  The ceremony is one of the most important in the country and takes place every November, with the emperor giving thanks to the gods for the bountiful harvest and praying for a productive new year.

Koyanagi Farm works tirelessly to select only organic fertilizers that work in harmony with the land. They believe in the importance of timing, and they make sure to plant at just the right time to maximize the power of their rice.  This is no easy task; because of the difficulty of producing rice of this quality, grain yield and the removal of foreign matter are of the highest importance, and the quantity they can grow is extremely limited.  All of their rice is clearly marked according to the rice field it was harvested from.  It’s the “ultimate rice”, with a strong sweetness, just the right amount of stickiness, and a gorgeous, lingering taste.

But while this rice was originally grown for royalty, now you can own a bag as well.  Because this rice is so special, so exclusive and grown with such care and attention, it truly is a fantastic gift for a loved one.  It’s also a phenomenal choice for a number of Japanese dishes, and is a highly versatile variety.  When cooked to a firm consistency, the distinctive stickiness makes it ideal for dishes like temakizushi (hand-rolled sushi) and sasazushi (sushi with bamboo leaves).  It’s also a standout choice for other options like oyakudon (Japanese rice bowl) and unadon (rice and grilled eel).

Premium Imperial Rice