Mochi : Rice Cake
“Mochi” is made from “Mochi-gome” (glutinous rice). When hot steamed “Mochi-gome” is pounded, it becomes a sticky paste, and then it is molded into round balls or cut into squire cakes.
Traditionally, “Mochi” has been regarded as food for festive and ceremonial occasions. Each household used to pound steamed “Mochi-gome” and created their own “Mochi” in preparation for the New Year. Nowadays, “Mochi” is availble at supermarkets, ready to be cooked right away.
Most simple way to serve “Mochi” is to grill it, best with charcoal fire as seen on the picture, if not, with toaster oven. The cake will expand to 2-3 times the original size, crisp on the outside and soft inside. Once done, dip it in sweetened soy sauce, and wrap it with “Nori” (seaweed), if you like.
Other typical variations to serve mochi. Would like to explain in the next occassion.
“Kinako-mochi” (“Mochi” sprinkled with sweet soy flour)
“Zoni” (Soup with “Mochi” and vegetables, served on New Years Day)
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