In Japan, there are many types of rice, for example, Japonica rice, Koshihikari rice, Ordinary rice (uruchimai), Gultinous rice (mochigome). Koshihikari rice is a popular variety of rice in Japan as well as Australia and U.S.. It is a sticky consistency and a sweet, nutty flavor. Ordinary rice (uruchimai) have sticky texture and it is also used as sushi rice. Other than that, it produces sake which is Japanese rice wine, produced by fermenting sugar that is naturally present in fruit, typically grapes. Glutinous rice (mochigome) produce Mochi, Sekihan, Senbei, Arare, and Agemochi. Mochi is made in a ceremony called mochitsuki, it is also a traditional food for the Japanese New Year. Besides, Sekihan is a traditional dish which is sticky rice steamed with adzuki beans. Senbei is a rice cracker that is often eaten with green tea as a casual snack and offered to visit house guests as a courtesy refreshment. Arare is a bite size of Japanese crackers made from glutinous rice and flavored with soy sauce, some Arare is sweet and others savory. Agemochi is a popular Japanese snack food made from fried mochi. Agemochi can be purchased over most of Japan and is a common homemade snack.
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