Officially, only glutinous rice is used for steaming, but in the case of boiling nonglutinous rice is mixed at the rate of ten to twenty percent of the total, since boiled glutinous rice tends to become too soft and sticky.
米はもち米のみを使い蒸しあげるのが正式だが炊く場合は仕上りがべたつきやすい為、うるち米を1～2割まぜる。