Also called mochigome or sticky rice, this short grain rice is grown in California’s San Joaquin Valley. It’s used to make mochi and other Japanese sticky rice dishes, and it’s perfect for Korean dessert cakes, and Chinese dim sum, but is not suitable for sushi.

Sho Chiku Bai Rice

$20

Koda Farms, California’s oldest family-run rice farm...

grows what Mark Bittman calls “the best rice grown in America.” One of the first growers of short grain sticky rice, the Kodas also developed their own heirloom variety, Kokuho Rose, nearly 70 years ago.