02.11.09
Mochi Feast!
There are so many different kinds of traditional sweets (wagashi) in Japan, but when you don’t live there, you have to do what you can to satisfy your taste buds.
Because I missed the Japanese New Year feast (Osechi) and Zouni (clear soup with rice cake), I was craving for something very Japanese. So, I decided to challenge myself to make Mochi (rice cake). I’ve made Anko (sweet azuki bean paste that is typically used with Mochi) before, but making Mochi was my first time.
My only excuse for not making Mochi in the U.S. was because I don’t own a Mochi maker. But when my friend assured me that I could use my bread machine, I thought I had to give a try;
I cooked Mochi rice (Japanese sweet rice) in a rice cooker after soaking it over night. I transferred it to the bread machine and let it knead for a while (as soon as I opened the lid, I could immediately smell and feel the steam of sweet rice, and that made me smile). I put potato starch all over my hands to keep it from sticking, and quickly formed individual small pieces of Mochi in my hands. As a hot Mochi ball started to form in my hands, I was feeling grateful to be Japanese and able to enjoy this unique food. I was also excited and proud to accomplish this task that I’d never done before. I’d never thought that I would make Mochi when I was Japan. It was something that you would buy at a store.
To make this Mochi production be worthwhile, I decided to use this dough for various items:
Daifuku: Flatten a Mochi ball, put a spoonful of Anko in a middle and close it.
Ohagi: Cover Mochi with Anko. You’ll have to use saran wrap to form the shape. It’s opposite from Daifuku where Anko is in the center.
Kinako Mochi: Put Mochi in warm/hot water for a few seconds to get it wet. Cover it with Kinako (roasted soy powder) and powdered sugar mix – you can use regular sugar, but I don’t like the texture when everything else is smooth and powdery.
Ohagi with Kinako: Cover Ohagi with Kinako powder.
Oshiruko: Put Mochi in hot Oshiruko (sweet azuki beans soup). It may sound weird to some people when you hear “sweet”, “beans” and “soup” altogether, but this is a popular sweet dish in Japan. My favorite desert in winter!
Norimaki: Cover with dry seaweed and dip in soy sauce. I like to put butter on hot mochi and add cheese for more flavors!
I stopped counting how many I was eating after a while…..kind of scary to know…. All I know is I was stuffed and my stomach was VERY happy. It’s a good thing that I’m not on a diet…. I can not be, especially when I see Japanese food in front of me…
You can buy pre-made Mochi at a Japanese store, but the big difference is the softness of fresh mochi. Fresh ones are soft and gooey – just the way it should be. I was especially happy with the way that Daifuku and Ohagi turned out. I could’ve eaten 10 of them if I hadn’t been careful. See the photo- don’t they look delicious!
I thought I made enough Mochi to last for a while, but all disappeared very quickly. hummmm…… There are still many other Mochi dishes that I can make with limited ingredients in the U.S. I’m sure my kitchen will smell like yummy Japanese Mochi again soon.
