Mochi

Glutinous rice (mochigome) steamed and then pounded relentlessly until it becomes an impossibly smooth, elastic, glossy dough: then shaped into rounds or stuffed with sweet red bean paste (anko). Mochi is Japan's most sacred food, offered to the gods at New Year, eaten at ceremonies, and the foundation of wagashi (traditional Japanese confectionery).

Origin: Yamato Plain, Japan

From the journey of Rice.

Mochi appears in Japanese records as far back as the Heian period (794–1185 CE) and is considered sacred in Shinto; the large kagami mochi (mirror mochi) is displayed on household altars at New Year. The traditional making of mochi; mochitsuki; involves two people working in perfect rhythm: one pounds with a heavy wooden mallet, the other turns and wets the dough between strikes. One mistimed turn means a broken hand. Today mochi comes in countless forms: daifuku (stuffed with anko or strawberry), sakura mochi, warabi mochi, and the global phenomenon of mochi ice cream.

Ingredients

  • 300 g mochigome (glutinous rice), soaked overnight and drained
  • 270 ml water
  • 2 tbsp sugar
  • pinch Salt
  • for dusting Katakuriko (potato starch) or cornflour
  • 200 g smooth red bean paste (anko), divided into 8 portions

Method

  1. Combine the soaked, drained rice with 270ml water, sugar and salt in a microwave-safe bowl. Cover tightly with cling film.
  2. Microwave on high for 5 minutes. Stir with a wet spatula, re-cover and microwave for another 3–4 minutes until the rice is completely translucent and sticky.
  3. Using a wet pestle or the bottom of a heavy cup, pound and stretch the rice repeatedly in the bowl until it becomes a smooth, homogeneous, elastic mass; about 5–8 minutes of sustained effort. Wet your hands frequently.
  4. Dust a clean surface generously with potato starch. Turn the mochi dough out; it will be extremely sticky.
  5. Divide into 8 equal pieces using a dusted scraper. Flatten each into a disc.
  6. Place a portion of anko in the centre of each disc. Gather the edges up and around the filling, pinching firmly to seal at the top.
  7. Dust lightly with starch and serve immediately, or store in an airtight container for up to 2 days. Do not refrigerate; it will harden.
The Gastrographer

The Gastrographer

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Became a culinary stapleColonial / trade control
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