Japanese Black Sticky Corn

Japanese sticky black corn is a delicious variety of sweet corn with a waxy texture, widely used in Japan for making mochi or eaten fresh as a sweet treat. This corn is distinguished by its “sticky” character, attributed to a natural mutation. Harvested at an immature stage, when the kernels begin to turn light purple, the cobs of this variety are best enjoyed when steamed or grilled, providing a subtly sweet flavor. The plants that produce this corn feature tall, vigorous stalks reaching 6.5 feet, bearing an average of one to two ears 7 to 9 inches long, composed of 12 to 15 rows of beautiful, shiny black kernels when fully mature. and the history of Japanese sticky corn are shrouded in mystery and spark historical debate. This Japanese variety is believed to have been originally bred from seeds imported from China around 1800. Although widely believed that corn was introduced to China from its native range in America by Portuguese traders in the 1520s, some historians suggest that the early presence of sticky corn in China may indicate an earlier introduction, dating back almost 100 years before Christopher Columbus arrived in America. These researchers hypothesize that Chinese traders acquired corn during an expedition to Peru in the early 1400s. Depictions of corncobs on ancient temples in India have also led some experts to consider the possibility that Asia discovered the Americas well before Europe. However, this theory has sparked debate, calling into question centuries of Eurocentric history.In summary, Japanese black sticky corn is a variety prized for its waxy texture and sweet flavor, used in Japanese cuisine for making mochi and as a treat. Its origin and history spark historical debate, challenging traditional narratives about the spread of corn around the world.