Japanese Mochi Sweet Corn – Organic(Zea mays var. ceratina)

Japanese Mochi Corn (Zea mays var. ceratina): also known as Black Sticky Japanese Corn or Black Glutinous Corn, this is an extraordinary traditional cultivar widely grown across East Asia and particularly in Japan. This unique variety differs markedly from conventional sweet corn because of the nature of its starch and the intense pigmentation of its kernels. The plant develops a vigorous, upright stalk reaching approximately 180–220 cm in height, producing medium to large ears covered with well-aligned kernels that, as they mature, change from a deep violet shade to a glossy, jet-black colour.

Botanically, it belongs to the waxy corn group, a natural mutation that originated centuries ago in Asia and is characterized by starch composed almost entirely of amylopectin rather than amylose. This particular chemical composition gives the kernels a unique texture after cooking: exceptionally soft, chewy and pleasantly sticky, very similar to that of glutinous rice or the famous Japanese mochi sweet. The intense dark colour is due to a high concentration of anthocyanins, natural antioxidants that contribute to the nutritional value of the kernels, making them a food rich in minerals, fibre and phenolic compounds.

In the kitchen, Black Sticky Corn is a true delicacy of Asian culinary tradition. Unlike common sweet corn, it is not eaten for its sweetness but for its unmistakable soft and chewy texture. Its flavour is full-bodied, intense and earthy, with a wonderfully pleasant nutty note. For eating fresh, harvest the ears at the milk stage, when the kernels have already turned dark purple but are still tender. When pressed gently with a fingernail, a milky liquid should emerge.

At this stage they are ready for the kitchen: cook the whole ears by steaming or boil them in lightly salted water. In Japan, Korea and China, the kernels are also removed from the cob and used to enrich soups, stir-fried in a wok with vegetables, or cooked together with rice to give dishes a rich aroma, elastic texture and spectacular violet colour. Dried kernels can also be ground into a special flour, ideal for traditional doughs and preparations.

In the field: sow in full sun, in compact blocks made up of several closely spaced parallel rows rather than in a single narrow strip. This ensures more uniform pollination and allows the ears to fill completely. Water regularly and generously, especially during tassel emergence and ear development. Harvesting the ears when they have turned dark but the kernels still release a milky liquid provides the best culinary quality. If some ears are left to dry completely on the plants at the end of the season, they will provide viable seed that can be stored and replanted in the years to come.

This variety is highly appreciated by professional chefs. And if you enjoy barbecue, try it straight on the embers — it is absolutely incredible!