Did you know that the mochi (もち) is a very versatile dish in Japanese cuisine?
In addition to being a traditional dessert, mochi is also often used as an ingredient in soups, as well as, confectionery and ice cream.In this series, I want to show you around the world of the mochi.
In the 1st part of this series, we will begin with an introduction to mochi and learn about its history and creation.
In the 2nd and 3rd parts, I will introduce you to the various ways mochi is used in Japan.
In the 4th and final part of this series, I will teach you how to make a simple but delicious mochi snack. Excited?
Let’s go!
Although the exact dates on the beginning of the humble mochi is yet unknown.
The history of mochi dates back as early as the tenth century During that time, mochi were usually used as a ceremonial offering in religious services.
Various theories exist on the name, but a popular one alludes the word mochi (もち) as being related to the verb motsu (もつ), meaning to hold/have.
The idea is that the mochi was a food given by God, and as a result, we now have/can hold the mochi.
Mochi is made from the mochigome (もち米), a short grained glutinous rice.
The protein content in this particular short grain glutinuous rice is higher than the other normal short grained rice.
It is said that a match-box sized mocha cake is higher in calorie content that a bowl of rice!
Hence, samurais and warriors often ate mocha in the winter to keep their stamina up.
Whenever one saw a samurai preparing mocha in the olden days, it often signified that they were preparing for battle.
In Japan, the ceremony of making the mochi is called the mochitsuki (餅つき).
Two people stand in front of each other, facing a traditional mortar , and take turns to pound glutinous rice that has been soaked overnight with a wooden mallet called a kine (杵).
When the glutinuous rice has been turned into a sticky mass with a desired consistency, the mochi is successfully formed.
It can then be shaped and used in various cuisines, which I will tell you about in the next part of this series.
Stay tuned!
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