Mochi, a winter Japanese delicacy
Mochi (餅), or Omochi (お餅) for its formal naming, is maybe the most famous rice-derived product from Japan. Rice is, of course, consumed daily as a staple in Japan, used in almost every dish, including desserts. And when it comes to dessert, that’s when rice really becomes interesting.
How is mochi made?
Wooden bucket and hammer used in the preparation of mochi. (Image credit: Pakutaso)
Japanese people grow a few different varieties of rice—red, brown, green or black, named after their colour, but also the very sticky mochi rice. The glutinous mochi rice stands out in particular in the sense that it is extremely glutinous, a lot more than your everyday Japanese rice. So, you ask, what’s the recipe? First, let’s get that mochi rice at the right temperature—steamed for a while, it is then pounded to make a very consistent dough-like paste and there you have it: omochi is born.
Wooden bucket with mochi rice being prepared as mochi (Image credit: Pakutaso)
Traditionally, omochi is pounded by hand, or more accurately said, with a wooden hammer in a wooden or stone bucket. Today, machines are more commonly used instead, but during winter festivals, it is very common to find kids and parents, older folks from the neighbourhood, as well as tourists, participating in mochitsuki (餅つき), the act of making the mochi.
What’s so good about mochi?
The famous ichigo mochi or strawberry rice paste cake. (Image credit: Nathalie’s World)
My favourite mochi is the simple daifuku (大福), or a little bit of red bean paste tucked into a thin layer of soft mochi. Delicious, with some green tea or matcha. Other mochi sweets also involve other ingredients and depending on the season, they will be made with the following: Yomogi (蓬 mugwort leaves), pumpkin, corn, chestnut, sweet potato, pickled sakura cherry tree leaves and, last but not least, strawberry. These mochi cakes are such classics that even convenience stores have their own versions of them.
Needless to say, handmade traditional mochi is a must-try. One great favourite of the Japanese people remains the strawberry mochi. Whilst Shizuoka isn’t necessarily known for its strawberries, the Izu Peninsula happens to grow one of the biggest varieties of strawberries in Japan. Just imagine having to wrap that one huge strawberry in a thin layer of mochi—quite a certain prowess here.
Special facts about mochi
Making the mochi. (Image credit: Nathalie’s World)
Mochi rice paste has the tendency to harden quickly, so fast and quick is the recommended pace to enjoy mochi. But be careful, as it is very chewy, swallowing it all at once can be dangerous. In Japan, we deplore mochi-related accidents every year. Dear gourmand, you’ve been warned. Here’s a little trick then—if your mochi does harden, just warm it for a second, and it will become all melty and soft again.
Mochi rice paste in a vegetable soup. (Image credit: Nathalie’s World)
Then there is also salty mochi. Mochi isn’t seasoned at all when made, which makes it as useful in savoury dishes as it is in sweet dishes. Melted in a hot pot or added to your very own miso soup, mochi magically becomes part of your meal in a different way—much recommended for those bored of the usual way of eating white rice.
With all these variations, there is a mochi delicacy waiting for every rice enthusiast. When visiting Japan in late autumn and until New Year, I would recommend keeping a lookout when the closest temple and even public schools have their mochi-making day, as tourists are always welcome for a sneak peek or some light work-out. Available all year-round, with every season, one may want to try all the different versions of this winter delicacy. Enjoy!
Header image credit: Pakutaso
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