Chewy Corn Seedlings (10 plants)

Mochitōmorokoshi, also known as mochi corn, is a variety of corn characterized by its strong stickiness and chewy texture, similar to that of 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 mochi-kibi. 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, its mild, grain-like flavor unfolds with each chew. Abundant Colors: It comes in various colors, including white, yellow, purple, or bi-color combinations, adding to its visual appeal. How to Eat and Cooking Tips: Because its pericarp is thicker and tougher than that of regular sweet corn, thorough cooking 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 excellent for savory soy sauce butter grilling. Its resistance to breaking apart makes it suitable for Chinese-style soups and as an ingredient in hot pot.