Here is the link.
Have you guys ever tried making mochi (rice cake) using a mortar and pestle?
When I was a kid, we usually do it on around Dec 30.
Until 7~8 years ago, we used to make mochi at the university staff union in January.
So I completely miss the opportunity to do so.
Eating both round and square mochi during New Year’s sounds like a wonderful way to celebrate the entire tradition! And I am curious about how the mochi-making works...
ReplyDeleteI have always been curious about something: why is there a mikan placed on top of the mochi rice cake? It is an iconic image, and I would love to know more about it.
This comment has been removed by the author.
DeleteThanks for your comment.
DeleteI will explain in order.
How Mochi is Made
Mochi pounding is a traditional process in which glutinous rice is steamed and pounded until it becomes a smooth, sticky dough. Usually a large mortar and wooden mallet are used. One person pounds the rice, and another person quickly folds the rice to moisten it. Today, some households use state-of-the-art mochi pounding machines, but many households still pound mochi during the New Year's holiday.
Why is there a mandarin orange on top of the rice cake?
It is the Kagamimochi. It is two round mochi stacked on top of each other, with mandarin oranges on top.
Orange can also be read as “daidai” in Japanese.
It is pronounced the same and means “for generations,” a Japanese idiom that symbolizes a family's prosperity and longevity.
The fact that the fruit does not easily fall off the tree when ripe is also considered a good omen.
If you have an opportunity to make mochi, you should pick a wooden mallet; "another person"'s role is really risky.
DeleteThank you for sharing about mochi and zoni.
ReplyDeleteI have experience making mochi in the traditional style using a wooden bucket and I was so exhausted. Fortunately, there is a mochi-making machine in the present.
Besides miso broth, soy sauce broth, and adzuki broth, Do you have a specific type of broth that’s commonly used with mochi in Sekigahara, or is it something unique in your hometown?
Thanks for the question.
DeleteIt is amazing that you have experienced traditional mochi pounding! Mochi pounding using a wooden bucket and pestle is indeed hard work. I experienced it myself when I was in high school, and while it required teamwork and physical strength, the taste of freshly pounded rice cake was exceptional.
At Sekigahara, a simple clear soup stock is seasoned with salt and soy sauce. The emphasis is on bringing out the natural flavor of the mochi and the umami of the dashi broth.
Thank for your presentation. you mentioned that round mochi common in the eastern Japan, but square mochi common in the western Japan. I would like to know what casuses this difference?
ReplyDeleteThanks for the question.
ReplyDeleteIn western Japan, especially in the Kansai region, there is a long tradition of shaping mochi into rounds by hand. This is because mochi pounding was often done in small quantities, especially for family or community gatherings. The round shape symbolizes harmony and perfection, which is consistent with traditional Japanese beliefs. Because freshly pounded mochi was often eaten immediately, there was no need to change the shape to preserve it.
On the other hand, in eastern Japan, especially in the Kanto region, mochi were often made in large quantities and needed to be preserved efficiently. For this reason, they began to cut mochi into squares after pounding. This became common during the Edo period (1603-1867) as the population grew in large cities like Edo and food needed to be distributed efficiently. Square-shaped mochi were easy to stack and dry, making them suitable for long-term storage. Furthermore, Kanto culture was more influenced by the samurai class, and some believe that cutting mochi into rectangles reflects a more structured and disciplined lifestyle.
Thank you for sharing such a nice PPT. I really feel hungry after seeing the food.
ReplyDeleteThank you for your presentation. So far, I have not yet gotten the opportunity to try mochi however, I would like to ask how many calories are in mochi and whether or not mochi can be frozen.
ReplyDeleteThank you for your question.
DeleteA standard 50 g square of mochi is said to contain approximately 110 kcal.
Mochi can also be frozen. Mochi are very filling, so the poor graduate students in the laboratory next to mine often defrost mochi for lunch.
I have made mochi by pounding mochi, but when we store it, I flatten it and leave it without cutting it. When I eat it, I cut it into pieces as needed.
ReplyDeleteSo, outside of the New Year, it looks like it will be a square mochi. What do you think?
Thank you for your question.
DeleteIt is true that most mochi on the market are square.
In my family, round mochi are quickly rolled by hand before they harden.
It may be that square mochi is easier to make because it is a game of speed.