Share
Looking to live a long, healthy life centered on wellness? Or are you interested in a low-fat, simple, whole-food diet? Perhaps some of the answers can be found in the population known for having the longest lifespan. When it comes to traditional desserts, mochi is a favorite in Japan that has been enjoyed by people for centuries. This popular snack is eaten all year. Mochi, also known as "Japanese rice cake," is made from mochigome, which is short-grain glutinous rice. Rice cakes have long been known as an essential part of the Japanese New Year's event’s food. It is becoming increasingly popular in the United States and abroad, alongside sushi and ramen.
The Japanese make this dish in a ceremony called "mochitsuki." Granular glutinous rice is steamed, then pounded, mashed, and processed to produce incredibly cute, round, soft, chewy buns. Ground, soaked glutinous rice is mixed with water to make a powder, a process referred to as "wet milling." Today, glutinous rice flour is used in the majority of rice cakes with bean paste on the market. Furthermore, by using mochi powder, it is now possible to make it quickly, uniformly, and at a moment's notice.
Mochi can be eaten in a variety of ways—both sweet and savory. Most commonly, it is made into a dessert item, where it is usually dressed up with food coloring, creating a kaleidoscope of delightful color combinations. The resulting dish often looks almost too good to eat! Mochi can also be paired with soup or served with radish or natto (fermented soy beans) to reap the nutritional benefits of other ingredients and make a healthy meal or snack while also tantalizing the taste buds.
Ozoni is a sort of mochi soup most popular during the Japanese New Year celebration and believed to bring good fortune and health. And the recipes are varied, with a host of ingredients and flavors that are unique to each region, often like family heirlooms.
Mochi ice cream has a mochi shell that holds a dollop of ice cream or sorbet inside. It's a bite-sized wonder.
Mochi is rich in carbohydrates, low in saturated fat, and low in cholesterol. It is a valuable source of vitamins and minerals as well. The carbohydrates in mochi give it its unique chewiness. Many factors influence the viscosity and elasticity that contribute to chewiness, including starch content, granule configuration, heating circumstances (temperature, heating length, and rate of heating), and the junction zones that connect each polymer chain.
By virtue of being compact, most individuals can consume two or three rice cakes, even when not ravenous with hunger.
There are numerous ways to cook mochi, each unique to a particular region, and it comes in a wide range of shapes, mostly circular (maru-mochi) and square (kaku-mochi). As a result, locals divide mochi into two categories: east and west Japan.
Some border prefectures consume both forms of mochi, but the east prefers kaku-mochi while the west prefers maru-mochi.
Mochis are available in a variety of styles today; the list is endless. Yashihara mochi is a three-sided mochi containing cinnamon. Dango is served as 3–5 rice balls skewered and coated in a sugar-soy sauce; Bota mochi is served on Buddhist holidays. Keyami mochi, a pair of rice balls topped with a citrus fruit, was once shaped like temples. Mizu shingen mochi, a sweet powder-dusted agar-agar delight; Hishi mochi, which is a three-layered rhomboid; Yaki mochi, which is often had during the winter season; Kusa mochi, a green mochi with a grassy scent that is available in the spring; Isobe maki, consisting of mochi grilled and coated in seaweed and soy sauce; Daifuke which are soft round portions of mochi filled with strawberry; and Kiri mochi, which are simple rectangular pieces, are paired with other foods.
Owing to the chewy texture, care must be taken while eating mochi. It is recommended to take small bites of this glutinous treat to ensure easy digestion. Due to the sticky nature, children and the elderly may find it challenging to eat large portions, and adults should be vigilant in case of assistance.
This traditional dessert is steeped in lore, offered up in temples, or given as gifts signifying well-wishes of power, prosperity, happiness, health, and protection.
"Bungo no kunifudoki," created during the Nara era, is a literary work that describes how the surplus rice was used to make these massive rice cakes. They were thought to have spiritual significance.
As with any part of the world, Japan is no stranger to unique festivities. During the "Mochi Nage Matsuri", meaning Mochi Throw Festival, participants battle it out to collect the temple-blessed mochi that come raining down upon the gathered mass. Friends gather at the end of the festivities to compare not only their Mochi haul but also the accompanying scratches and bruises.
According to the Japanese Ministry of Internal Affairs and Communications, the average yearly consumption of mochi is roughly 2.3 kg per family (two or more persons). With a typical portion size of mochi on the market weighing roughly 54 grams, one household consumes roughly 43 pieces per year. The month of December has the highest yearly consumption of mochi owing to the New Year's celebrations.
