Homemade Mochi
Japanese Tradition to Eat Mochi in the New Year
When I was a kid, we used to visit our grandparents before the new year. They had a wooden stamp mill and pestle to pound mochi, and making mochi to prepare for the new year was our tradition.
Although we don't have any of the traditional tools at home now, I've found a way to enjoy homemade mochi. And it's a pretty simple process, just using a few tools you have at home.
Let’s try your first homemade mochi!
RECIPE
Servings: 15-20 pieces mochi
Time: 90 min
Ingredients:
2 cups mochi rice
water (as required for cooking rice)
[ sauce ]
Sato Joyu Sauce:
1 tablespoon sugar
1 tablespoon soy sauce
nori seaweed if desired
Kinako Sauce:
1 tablespoon soybean powder (kinako)
1 tablespoon sugar
Anko Sauce:
Tools:
wooden pestle
wooden spatula
bowl
Instructions:
Rinse the mochi rice, place the mochi rice in the rice cooker and add water according to the rice cooker's instructions.
Cook the mochi rice in the rice cooker. Same cooking method as making white rice.
Once cooked, while the mochi rice is still hot, transfer it to a large bowl.
Pound the rice using wooden spatula and pestle until the grains get smashed and the rice gets smoothly.
On a plate, pour in some mochiko powder to prevent sticking, add the pounded mochi
Wet your hand, grab a golf ball sized mochi dough, roll it on your palms to shape the mochi. And repeat the process for the rest of the dough.
How to eat mochi with the sauce:
For the Sato Joyu Sauce:
In a small bowl, mix sugar and soy sauce until well combined.
Pan grill the mochi for a few minutes.
Drizzle the Sato Joyu Sauce over the mochi balls, and wrap it with a sheet of nori seaweed.
For the Kinako:
Mix soy bean powder (kinako) and sugar in a bowl
Boil water, add the mochi for a 10 second, and remove it into the soy bean powder mixture to coat the powder.
For the Anko Sauce:
Take a small amount of anko, sweet red bean paste and gently spread it over mochi.
How did they start “mochi-tsuki”:
Mochi-tsuki means mochi pounding in Japanese. The tradition of mochi pounding is deeply rooted in Japanese culture and is associated with various celebrations, particularly the New Year.
The origins of mochi pounding can be traced back to the Yayoi period (300 BCE to 300 CE), where glutinous rice cultivation became prevalent in Japan. The practice of pounding glutinous rice to make a sticky, chewy substance evolved over time.
Mochitsuki is most closely associated with the New Year's celebrations in Japan. Families come together to perform mochi pounding as a way to prepare for the coming year. The freshly pounded mochi is believed to symbolize the renewal of life and the spirit of togetherness within the family. Villagers or neighbors may come together to pound mochi collectively, fostering a sense of unity and cooperation.
The traditional tools used in mochi pounding include a large mortar called an "usu" and a heavy wooden mallet known as a "kine." The glutinous rice is placed in the usu, and the kine is used to pound and knead the rice until it reaches the desired consistency.
Other Ways to Enjoy Mochi:
Ozoni (Zoni): Ozoni is a traditional Japanese soup containing mochi. The soup's base can vary by region, but it typically includes a clear or miso-based broth with vegetables, chicken, and sometimes seafood. The mochi is usually grilled or toasted before being added to the soup.
Kagami Mochi: Kagami Mochi, or "mirror mochi," is a special decoration made during the New Year. It consists of two round mochi cakes, one larger than the other, with an orange (daidai) placed on top. The mochi is displayed in the home as a symbol of good luck and prosperity.
Mochi with Natto: My personal preference. I wrap natto, fermented soy beans with mochi for a unique combination.
Mochi Sweets: Modern variations include mochi in various sweets and desserts. Mochi ice cream, for example, is a popular treat that combines the chewiness of mochi with the cold sweetness of ice cream.
