Mother of all Mochi

I could make an entirely new blog for mochi, it seems like I have so much to say about it. Maybe this will be my last post about the rice cake, however I cannot promise anything.

As a break from recapping my winter holiday trips, I wanted to share the real, old school mochi making experience I finally got to experience – after so many tryouts and different variations of mochi!

Old-fashion mochi making
Old-fashion mochi making

Traditionally mochitsuki (mochi making) is New Years’ event. The mochigome (glutinous rice) is pounded with kine (wooden mallet) in usu (mortar made of stone). I got to try the pounding today, oh man it was fun! Not to mention the taste of the fruit of my labor…way better than any of the other mochi methods or variations I’ve tried before.

Sides and toppings for mochi: shoyu (soy sauce), kinako (soy bean powder) and daikon with sauce
Sides and toppings for mochi: shoyu (soy sauce), kinako (soy bean powder) and daikon with sauce

As my friend was trying to get rid of her soon-to-expire mochi, I started thinking of different ways to use the cakes. I have earlier mentioned about the usage of mochi. Apparently it is ok to fill mochi with anko (bean paste), kabocha (squash) or satsumaimo (sweet potato). However, it is considered odd to fill it with chocolate. Well, that didn’t stop me – and the Western friend, who usually doesn’t appreciate the bland chewiness of mochi, was rather pleased with the result! Fusion cooking at its’ best. I have not yet found a mochi that I actually like, but the interesting mochi journey continues…

Home-pound kinakomochi in a cup
Home-pound kinakomochi in a cup

Due to its’ sticky consistency, every year there are a number of unfortunate chocking deaths. Funny enough, since mochi represents several generations. This years’ number of casualties was 14. So, if you ever get to eat mochi, remember to chew!

Ichigo dango (strawberry mochi) in Tokiwa
Ichigo dango (strawberry mochi) in Tokiwa dept.store
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