Difference between revisions of "Mochi" - New World Encyclopedia

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{{cookbook|Mochi}}
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{{Copyedited}}{{Approved}}{{Images OK}}{{Submitted}}
 
[[Image:Rice Cake.jpg|thumb|Rice Cake]]
 
[[Image:Rice Cake.jpg|thumb|Rice Cake]]
[[Image:Mochituki1.jpg|thumb|Pounding mochi in an ''usu'']]
 
[[Image:Mochimachine3387.JPG|thumb|Making mochi with a modern piece of equipment]]
 
  
{{Otheruses|Mochi (disambiguation)}}
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'''Mochi''' ([[Japanese language|Japanese]]: {{lang|ja|[[wiktionary:餅|餅]]}}; [[Chinese language|Chinese]]: {{lang|zh-TW|[[wiktionary:麻|麻]][[wiktionary:糬|糬]]}}) is a [[Japan]]ese rice cake made by pounding [[glutinous rice]] into a [[paste]] and molding it into shapes which can be eaten right away, or cured and dried for later use. Mochi is used to make a variety of traditional Japanese sweets, and cooked in soups. It is also popular toasted and dipped in a variety of flavorings. Toasted mochi inflates to several times its original size, forming a crisp crust with a soft, chewy interior, and is especially popular in cold weather.
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{{toc}}
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In [[Japan]], mochi is traditionally made in a ceremony called ''mochitsuki,'' in which people take turns wielding the heavy wooden mallets. While also eaten year-round, mochi is a traditional food for the [[Japanese New Year]] and is commonly sold and eaten during that time. A decoration called ''kagami mochi'' (mirror mochi), formed of two spheres of mochi, one on top of the other, and topped with a bitter orange (daidai), is placed on the family altar during the New Year.
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[[Image:Mochituki1.jpg|thumb|Pounding mochi in an ''usu''.]]
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[[Image:Mochimachine3387.JPG|thumb|Making mochi with a machine.]]
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==How mochi is made==
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Mochi is made with glutinous rice (''[[Oryza sativa]] var. glutinosa'' or ''[[Oryza]] glutinosa''); also called '''sticky rice''', '''sweet rice''', '''waxy rice''', '''botan rice''', '''mochi rice''', and '''pearl rice''', type of short-grained [[Asia]]n rice that is especially sticky when cooked. The rice is cooked and then pounded it in a stone or wooden mortar, called an ''usu'', until it becomes a soft, chewy paste. Modern mochi is also made by machine, but it is claimed that mochi pounded in an ''usu'' tastes better than mochi that has been processed by an electric machine. The pounding method is still frequently used in traditional Japanese restaurants and confectionaries, and sometimes in festivals and private homes.
  
'''Mochi''' ([[Japanese language|Japanese]]: {{lang|ja|[[wiktionary:餅|餅]]}}; [[Chinese language|Chinese]]: {{lang|zh-TW|[[wiktionary:麻|麻]][[wiktionary:糬|糬]]}}) is a [[Japan]]ese [[rice cake]] made of [[glutinous rice]] pounded into [[paste]] and molded into shape. In Japan it is traditionally made in a ceremony called ''mochitsuki''. While also eaten year-round, mochi is a traditional food for the [[Japanese New Year]] and is commonly sold and eaten during that time.  
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Fresh mochi can be enjoyed immediately, dipped in soy sauce and sugar or coated with toasted soy bean powder ({{nihongo|'''kinako'''|黄粉}}). It is also formed into a variety of confections and sweets. Shaped into rectangles or circles, it hardens as it is cured and can then be cooked with red [[bean]]s, [[vegetable]]s or [[soup]]s, or toasted on top of a stove. Toasted mochi inflates to several times its original size, forming a crisp crust with a soft, chewy interior, and is especially popular in cold weather.
  
Mochi is similar to the [[Chinese cuisine|Chinese]] [[rice cake]] ''[[nian gao]]''; however, mochi is shaped from cooked glutinous rice right after it is pounded, whereas nian gao is steamed directly to its final form from a batter made of uncooked glutinous rice flour. In the [[Cuisine of the Philippines|Philippines]], it is called ''palitao'' in [[Tagalog language|Tagalog]] and is coated with [[sesame]] seeds and grated coconut.
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[[Image:Wikikinako.jpg|thumb|right|Kinako|Japanese [[Mochi (food)|mochi]] being covered in kinako powder.]]
  
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==Origins and History==
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[[Japan]] and [[Korea]] both have similar pounded glutinous rice foods, known as ''mochi'' and ''[[tteok]]'', respectively. The exact origin of mochi is unknown, though it is said to have come from [[China]].
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The cakes of pounded glutinous rice appear to have become a New Year's treat during Japan's [[Heian period]] (794-1185). As early as the tenth century, various kinds of mochi were used as imperial offerings at religious ceremonies.
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A dictionary dating from before 1070 calls the rice cake "mochii." Around the eighteenth century, people began to call it "mochi." Various theories explain the name. One is that “mochi” came from the verb “motsu,” “to hold or to have,” signifying that mochi is food given by God. The word “mochizuki” means “full moon.” People of the west and southwest islands called it "muchimi," meaning "stickiness."
  
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[[Image:Zongzi3.JPG||thumb|200px|right|Chimaki, a sweet mochi cake wrapped in a [[bamboo]] leaf, eaten especially on the [[Kodomo no hi]] Festival on May 5.]]
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A match-box sized piece of mochi has the same caloric content as a bowl of rice. Japanese farmers are said to eat mochi on cold winter days to increase their stamina. [[Samurai]] took mochi to the battlefield because it was easy to carry and to prepare. The sound of samurai pounding mochi was a sign that they were about to go into battle.
  
==Mochitsuki==
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==Similar foods in other cultures==
''Mochitsuki'' is the traditional mochi-pounding ceremony in [[Japan]].
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[[Image:Niangao2.JPG|thumb|250px|right|Two layers of ''nian gao'' with a filling of sweet [[red bean paste]].]]
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Rice cakes of various types are found in [[China]], [[Thailand]], [[Laos]], [[Myanmar]], and the [[Philippines]]. All are made using glutinous rice, pounded or ground into a paste or powder, and molded into shapes or cooked again to create various confections. There are many varieties of Chinese ''nian gao'', made from a batter of uncooked glutinous rice flour, including the types found in [[Chinese cuisine|Shanghai cuisine]], and Cantonese cuisine originating from [[Guangdong]]. During the [[Chinese New Year]], ''nian gao'' is also widely consumed in the Philippines, a tradition originating from the country's large population of overseas Chinese from the Guangdong region. ''Nian gao'' is known as ''tikoy'' in the Philippines. In Philippine cuisine, a rice cake, called ''palitao'' in [[Tagalog language|Tagalog]], is coated with [[sesame]] seeds and grated coconut.
  
# Polished glutinous rice is soaked overnight and cooked.
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==Kagami mochi==
# The cooked rice is pounded with wooden mallets (''kine'') in a traditional mortar (''[[usu]]''). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine.
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[[Image:Kagami-mochi.jpg|thumb|right|200px|Mass-produced Kagami mochi rice cakes]]
# The sticky mass is then formed into various shapes (usually a sphere or cube).
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[[Image:Kagamimochi gorgeous version.jpg|thumb|right|200px|A traditionally ornamented Kagami mochi.]]
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'''Kagami mochi''' ({{lang-ja|鏡餅}}), literally ''mirror rice cake'', is a traditional [[Japanese New Year]] decoration, consisting of two<ref name="mannerbijin"> Guide to Kagami Mochi from "Manner Bijin" {{jp icon}} </ref><ref name="gishi">[http://www.gishi.co.jp/home/faq_03.htm Kagami mochi FAQ] {{jp icon}} Retrieved May 16, 2008.</ref><ref name="kojien">[[Kōjien]] dictionary. Various Japanese dictionaries, including the Kōjien, testify that the kagami mochi has two tiers of mochi. Three or more tiers is not mentioned.</ref> round mochi cakes, the smaller placed atop the larger, with a ''[[daidai]]'' (a Japanese [[citrus aurantium|bitter orange]]) with an attached leaf set on top. In addition, it may have a sheet of [[konbu]] and a skewer of dried [[persimmon]]s under the mochi. The ''kagami mochi'' sits on a stand called a ''sanpō'' ({{lang-ja|三宝}}) over a sheet called a ''shihōbeni'' ({{lang-ja|四方紅}}), which is supposed to ward off fires from the house for the following years. Sheets of paper called ''gohei'' ({{lang-ja|御幣}}) folded into lightning shapes similar to those seen on [[sumo]] wrestler's belts are also attached.
  
Mochi may also be made in an automatic mochi machine, similar to a [[breadmaker]]. In fact, mochi can be made using a breadmaker if the rice is soaked and steamed separately and the machine can be started in a kneading mode.
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The ''kagami mochi'' first appeared in the [[Muromachi period]] (fourteenth-sixteenth century). The name ''kagami'' ("mirror") is said to have originated from its resemblance to an old-fashioned kind of round copper mirror, which also had a religious significance. The two mochi discs are variously said to symbolize the going and coming years,<ref name="gishi"/> the human heart,<ref name="gishi"/> "yin" and "yang," or the moon and the sun. The "daidai," whose name means "generations",<ref name="kojien"/> is said to symbolize the continuation of a family from generation to generation.<ref name="mannerbijin"/> In some regions, three layered kagami mochi are used. There is also a variant with three layers of mochi, called an ''okudokazari'', which is placed in the centre of the kitchen or by the window.
  
Making mochi at home is possible without an automatic machine. Use a bamboo steamer or other apparatus that the sweets will not stick to while steaming. Add only enough water to allow the flour to stick together, form a small circle of the dough, then put a small amount of bean paste in the center. Close the dough over the paste and place in the steamer until the mochi congeals. Immediately upon removing the mochi from the steamer, coat the mochi in more sweet rice flour to prevent it from sticking to the hands of the maker.
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Traditionally the kagami mochi was placed in various locations throughout the house at New Years’. Today it is usually placed in a household Shinto altar, or ''[[kamidana]]''. It can also be placed in the ''[[tokonoma]]'', a small decorated alcove in the main room of the home.  
  
==Popular uses for mochi==
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Contemporary ''kagami mochi'' are often pre-molded into the shape of stacked discs and sold in plastic packages in the supermarket. A ''[[mikan]]'' or a plastic imitation ''daidai'' is often substituted for the original ''daidai''.
===Confectionery===
 
Many types of traditional [[wagashi]] (Japanese traditional sweets) are made with mochi. For example, [[daifuku]] is a soft round mochi stuffed with sweet filling, such as sweetened [[red bean paste]] (''an'') or white bean paste (''shiro an''). [[Ichigo daifuku]] is a version containing a whole [[strawberry]] inside.
 
  
[[Kusa mochi]] is a green variety of mochi flavored with [[Artemisia_princeps|''yomogi'' (mugwort)]]. When ''daifuku'' is made with ''kusa mochi'', it is called ''yomogi daifuku''.  
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The ''kagami mochi'' is traditionally broken and eaten in a [[Shinto]] ritual called ''[[kagami biraki]]'' (Mirror Opening) on the second Saturday or Sunday of January. The mochi cakes are cut into small pieces and boiled with vegetables or red beans. First adopted into Japanese martial arts by [[Jigoro Kano]], the founder of [[judo]], in 1884, the practice has become an important ritual in [[aikido]], [[karate]] and [[jujutsu]] studios.<ref name="martialarts">[http://www.fightingarts.com/reading/article.php?id=156 Kagami Biraki: Renewing the Spirit] Retrieved May 16, 2008.</ref>
  
====Ice cream====
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==Mochitsuki==
{{main|Mochi ice cream}}
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''Mochitsuki,'' the traditional mochi-pounding ceremony in [[Japan]], is often performed by traditional, rural, or wealthier households on December 29 in preparation for New Years’ celebrations. It can be performed at any time of the year, though, and is often part of local festivals and celebrations.  
Small balls of [[ice cream]] are wrapped inside a mochi covering to make [[mochi ice cream]]. In Japan this is manufactured by the Korean conglomerate, [[Lotte]] under the name ''[[Yukimi Daifuku]]'', "snow-viewing daifuku". In the [[United States]] the grocery chain [[Trader Joe's]], [[H Mart]], and [[Mollie Stone's]] sell mochi ice cream in flavors of chocolate, mango, green tea, coffee, vanilla, and strawberry.  It is popular in [[California]], [[Hawaii]], [[Atlanta, Georgia]] and [[Portland, Oregon]]. A Japanese-owned company ([http://mikawayausa.com/english_files/main_english.shtml Mikawaya]) operating in [[Los Angeles]] makes [http://mochiicecream.com/ Mochi Ice Cream], which is the variety that is sold by Trader Joe's and Mollie Stone's. Los Angeles and New York's [http://www.pinkberry.com Pinkberry] yogurt also offers mochi as a "secret menu" topping on their desserts. It's not on the menu and kept in their fridges but if you ask for it they will get it for you.
 
  
===Soup===
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# Polished glutinous rice is soaked overnight and steamed.
*[[Oshiruko]] or ''ozenzai'' is a sweet [[azuki bean]] soup with pieces of mochi. In [[winter]], Japanese people often eat it to warm themselves.
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# The cooked rice is then pounded with wooden mallets (''kine'' {{lang-ja|杵}}) in a traditional mortar (''usu'', {{lang-ja|臼}}), made of wood or stone, about one meter high and 30 cm in diameter. Often the rice is pounded by two people alternating mallet blows, chanting in unison to keep time. They must keep a steady rhythm or they may accidentally injure one another with the heavy ''kine''. Between each swing of the mallet, another person puts his hand in the mortar to wet and turn the rice.
*''Chikara udon'' (meaning "power udon") is a dish consisting of [[udon]] noodles in soup topped with toasted mochi.
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# The sticky mass is then formed into various shapes (usually spheres or cubes).
  
===New Year specialties===
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==Popular dishes made with mochi==
*[[Kagami mochi]] is a New Year decoration, which is traditionally broken and eaten in a ritual called ''Kagami biraki'' (mirror opening).
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===Confectionery===
*[[Zoni soup|Zōni soup]] is a [[soup]] containing rice cakes. Zoni is also eaten on New Year's Day. In addition to mochi, zoni contains vegetables like [[Cryptotaenia|honeywort]], [[carrot]], and red and white colored boiled ''[[kamaboko]]''.
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[[Image:Sakuramochi.jpg|thumb|Sakura mochi, wrapped in a pickled cherry leaf (Kansai style).]]
*[[Kinako]] mochi is a mochi dish that is traditionally made on New Year's Day for [[luck]].  This style of mochi preparation includes roasting the mochi over a fire or stove, and then dipping it into a mixture of [[soy sauce]], water and sugar, before finally briefly coating it in kinako ([[soy flour]]).
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Many types of traditional [[wagashi]] (Japanese traditional sweets) are made with mochi. Daifuku is a soft, round mochi stuffed with sweet filling, such as sweetened [[red bean paste]] ''(an)'' or white bean paste ''(shiro an)''. [[Ichigo daifuku]] is a version containing a whole [[strawberry]]. Akafuku is soft mochi covered with red bean paste.
 
 
===Other===
 
*[[Dango]] is a [[Japan]]ese [[dumpling]] made from ''mochiko'' ([[rice flour]]).
 
*[[Warabimochi]] is not true mochi, but a jelly-like confection made from [[bracken]] starch and covered or dipped in kinako (sweet toasted soybean flour). It is popular in the summertime, and often sold from trucks, not unlike [[ice cream truck]]s in Western countries.
 
*More recently, "Moffles" (a waffle like machine used to cook Mochi's) has been introduced with much fanfare.  Ref: http://search.japantimes.co.jp/cgi-bin/nn20080319f1.html
 
 
 
==Notes==
 
{{reflist}}
 
 
 
==See also==
 
{{Commonscat|Mochi}}
 
*[[Tangyuan]]
 
*[[Chè xôi nước]]
 
 
 
[[Category:Japanese ingredients]]
 
[[Category:Japanese cuisine]]
 
[[Category:Filipino cuisine]]
 
[[Category:Hawaiian cuisine]]
 
[[Category:Rice dishes]]
 
 
 
 
 
To make the rice cake "mochi" for 4 people, we need:
 
 
 
* 2 cups of brown rice
 
* 1 to 1.25 cups of water per cup of rice
 
* a pinch of seasalt per cup rice
 
 
 
Wash the rice and soak for a couple of hours or throughout the night.
 
Cook the rice in a pressure pan. Grind the cooked rice in a mortar, just as long as when the grain is completely fluid and sticky. This will take at least 30 minutes of griding when done by hand. Shape the mash into 2 centimeter squares. Put the rice squares onto an oiled plate and allow to dry for 1 to 2 days. Keep covered in a cold dry room or in the refrigerator. After this, roast the squares for 5 minutes in a pan.
 
 
 
[[Category:Japanese recipes|{{PAGENAME}}]]
 
[[Category:Recipes|{{PAGENAME}}]]
 
[[Category:Recipes_with_metric_units|{{PAGENAME}}]]
 
  
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[[Kusa mochi]] is a green variety of mochi flavored with [[Artemisia_princeps|''yomogi'' (mugwort)]]. When ''daifuku'' is made with ''kusa mochi'', it is called ''yomogi daifuku''.
 
[[Image:Hanami Dango.jpg|thumb|right|Bocchan dango (Sanshoku dango {{lang|ja|三色団子}}).]]
 
[[Image:Hanami Dango.jpg|thumb|right|Bocchan dango (Sanshoku dango {{lang|ja|三色団子}}).]]
[[Image:Amazake and mitarashi dango by verigi in Takao, Tokyo.jpg|thumb|right|Mitarashi dango.]]
 
'''{{nihongo|Dango|団子|}}''' is a [[Japan]]ese [[dumpling]] made from ''mochiko'' ([[rice flour]]), related to ''[[Mochi (food)|mochi]]''. It is often served with [[green tea]].
 
 
''Dango'' are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four ''dango'' are often served on a [[skewer]]. One variety of ''dango'' from [[Hokkaidō]] is made from [[potato flour]] and baked with ''shoyu'' ([[soy sauce]]).
 
  
==Types of dango==
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===Dango===
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'''Dango '''({{lang-ja|団子}}) is a [[Japan]]ese [[dumpling]] made from ''mochiko'' ([[rice flour]]), related to ''[[Mochi (food)|mochi]]''. It is often served with [[green tea]].
  
There are many different varieties of ''dango'' which are usually named after the various seasonings served on or with it.
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''Dango'' are eaten year-round, but the different varieties are traditionally eaten at different seasons. Three to four ''dango'' are often served on a [[skewer]]. The many different varieties of ''dango'' are usually named after the various seasonings served on or with them:
*''[[Red bean paste|Anko]]'': Commonly known as (sweetened) red bean paste, while ingredients other than [[azuki]] are used on rare occasions. An-Dango is the most popular flavor in Japan.
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*''[[Red bean paste|Anko]]'': Commonly known as (sweetened) red bean paste, but ingredients other than [[azuki]] are used on rare occasions. An-Dango is the most popular flavor in Japan.
*''Bocchan dango'': Dango that has three colors. One is colored by red beans, the second by eggs, and the third by green tea.
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*''Bocchan dango'': Three dango of different colors. One is colored by red beans, the second by eggs, and the third by green tea.
*''Chichi dango'': Slightly-sweet light treats usually eaten as a dessert.
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*''Chichi dango'': Slightly-sweet, light treats, usually eaten as a dessert.
*''Goma'': [[sesame]] seeds. It is both sweet and salty.
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*''Goma'': [[Sesame]] seed dango, both sweet and salty.
*''[[Kinako]]'': A toasted soy flour.
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*''[[Kinako]]'': Dango covered with a toasted soy flour.
*''Kushi dango'': Dangos held by a [[skewer]]
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*''Kushi dango'': Dangos on a [[skewer]]
 
*''Mitarashi'': A syrup made from ''[[soy sauce|shouyu]]'' (soy sauce), [[sugar]] and [[starch]].
 
*''Mitarashi'': A syrup made from ''[[soy sauce|shouyu]]'' (soy sauce), [[sugar]] and [[starch]].
*''[[Teppanyaki]]'': Dango on a [[skewer]] with a tangy [[teppanyaki]] taste.
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*''[[Teppanyaki]]'': Dango on a [[skewer]] with a tangy teppanyaki taste.
  
==Derived terms==
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===Soup===
A common [[Japanese proverbs|Japanese proverb]] {{nihongo|"Hana yori dango"|花より団子|extra= which translates as "dumplings rather than flowers"}} refers to a preference for practical things rather than aesthetics.
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[[Image:Oshiruko with genmai mochi.jpg|righft|thumb|200px|Shiruko with ''[[genmai]] mochi''.]]
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*[[Oshiruko]] or ''ozenzai'' is a sweet [[azuki bean]] soup with pieces of mochi. In [[winter]], Japanese people often eat it to warm themselves.
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*''Chikara udon'' (meaning "power udon") is a dish consisting of [[udon]] noodles in soup topped with toasted mochi.
  
''Dango'' is used internationally amongst [[Go (board game)|go]] players as a derogatory term for an inefficient, dumpling-like cluster of stones in a [[Go (board game)|go]] game. It is also the name of a [http://www.new-ideas.org/games/dango go variant] invented in 1991.
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===New Year specialties===
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*[[Kagami mochi]], the New Year decoration, which is traditionally broken and eaten in a ritual called ''Kagami biraki'' (mirror opening).
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*[[Zoni soup|Zōni soup]], a [[soup]] containing rice cakes, also eaten on New Year's Day. In addition to mochi, zoni contains vegetables like [[Cryptotaenia|honeywort]], [[carrot]], and red and white colored boiled ''[[kamaboko]]''.[[Image:Hakata zoni.jpeg|thumb|250px|right|Zōni soup in Hakata ([[Fukuoka, Fukuoka|Fukuoka]])]]
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*[[Kinako]] mochi is traditionally made on New Year's Day for [[luck]]. This style of mochi preparation includes roasting the mochi over a fire or stove, and then dipping it into a mixture of [[soy sauce]], water and sugar, before finally coating it in kinako ([[soy flour]]).
  
A [[hairstyle]] consisting of dango-like buns on either side of the head is sometimes known as [[Odango (hairstyle)|''odango'']].
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===Modern mochi creations===
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Small balls of [[ice cream]] are wrapped inside a mochi covering to make [[mochi ice cream]]. The mochi has been modified to make it soft at cold temperatures. Mochi ice cream was first manufactured in Japan in 1981 by the Korean conglomerate, [[Lotte]], as ''[[Yukimi Daifuku]]'', "snow-viewing daifuku." In 1993, Mikawaya began manufacturing mochi ice cream in the United States,<ref name="ss">[http://www.sushiandtofu.com/sushi_and_tofu/features_mochiIceCream.htm Mainstream America Embraces Mochi Ice Cream], ''sushiandtofu.com'', All Japan News, December, 2001. History of Mochi Ice Cream and Mikawaya Bakery-Confectionery. Retrieved May 16, 2008.</ref> where it is becoming increasingly popular and is sold in chocolate, mango, green tea, coffee, vanilla, and strawberry flavors.  
  
==Rise in popularity==
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Recently, "Moffles" (a waffle like machine used to cook Mochi's) has been introduced with much fanfare.<ref>Nagata Kazuaki, [http://search.japantimes.co.jp/cgi-bin/nn20080319f1.html 'Mochi' moffles reinvent the waffle], The Japan Times Online, Wednesday, March 19, 2008. Retrieved May 16, 2008.</ref>
* In [[1999]], ''dango'' experienced a surge of popularity in Japan following the release of a song entitled "Dango san kyōdai" (three ''dango'' brothers). The CD single sold over 2.9 million copies, making it the 4th [[List of best-selling singles in Japan|best selling CD single in Japan]] during 1968-2006.
 
  
* In the extremely popular Japanese film series ''[[Otoko wa Tsurai yo]]'', the family of lead character Kuruma Torajirō (Tora-san) operated a small traditional ''dango'' shop in [[Shibamata]], [[Katsushika, Tokyo]].
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==Making mochi at home==
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Mochi can be made at home by hand. The ingredients are simple:
  
* In the anime series ''[[Sailor Moon]]'', the protagonist [[Usagi Tsukino]] is humourously referred to as ''odango-atama'', "dumpling-head", because of her hairstyle.
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* Two cups of glutinous rice
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* One to 1.25 cups of water per cup of rice
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* A pinch of sea salt per cup rice
  
* In the anime series ''[[Clannad (visual novel)|Clannad]]'', ''dango'' are the main focus of the ending theme song, titled "Dango Daikazoku" (literally translated as Great Family of Dango or Big Dango Family). The ending video features [[personification]] of many types of dango as they act according to the song. In the series (also in the original visual novel), the main heroine [[List of Clannad characters#Nagisa Furukawa|Nagisa Furukawa]] is very fond of the personifications of dango which she finds to be cute, and likes to sing the beginning of "Dango Daikazoku" which merely consists of the word "dango" being repeated several times.
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The rice is washed and soaked for several hours, or overnight. The rice is cooked as usual in a pressure cooker or rice cooker. The cooked rice is then ground with a mortar and pestle until the grains become completely fluid and sticky. This takes at least 30 minutes of grinding when done by hand. The mash is then shaped into two centimeter squares, which are placed on an oiled plate and allowed to dry for one to two days. During this time they should be kept covered in a cold dry room or in the refrigerator. Before eating, the squares are raoasted for five minutes in a pan or a toaster oven.
  
* In [[Naruto]], [[List of minor Naruto characters|Mitarashi Anko]] was seen eating dango during the second test of the Chuunin exam. Her name is also derived from the sweet red bean paste used in popular dango.
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Mochi may also be made in an automatic mochi machine, similar to a [[breadmaker]].  
  
* Also in Naruto - apart from being associated with weasels, [[Itachi Uchiha]] is also loosely associated with Dango by fans.
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Mochi can also be made at home using rice flour. A bamboo steamer should be used so that the mochi will not stick while steaming. Using enough water to allow the flour to stick together, the dough is formed into a small circle, then a small amount of bean paste is placed in the center. The dough is closed over the paste, placed in the steamer, and steamed until the mochi congeals. Immediately upon removing the mochi from the steamer, the mochi must be coated in more sweet rice flour to prevent it from sticking.
  
* In the manga and anime series of "[[UFO Baby|Dā! Dā! Dā!]]" or also popular as "UFO Baby" in some countries, the babysitter of Ruu, Wannya, is a crazy lover of dango, most notably Mitarashi Dango.
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==Warabimochi==
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[[Warabimochi]] is not true mochi, but a jelly-like confection made from [[bracken]] starch and covered or dipped in kinako (sweet toasted soybean flour). It is popular in the summertime, and often sold from trucks, not unlike [[ice cream truck]]s in Western countries.
  
*In the [[Fullmetal Alchemist]] Anime, you see [[Edward Elric]] eating four skewered dangos.
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==Notes==
 
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<references/>
* In the [[D.Gray-man]] series [[List of Black Order members#Allen Walker|Allen Walker]]'s favorite food is ''mitarashi dango''.
 
 
 
* In the [[Mokke]] series, Mitarashi Dango is often eaten by one of the main characters, Mizuki.
 
 
 
* In the anime series [[Samurai Champloo]], dangos are usually the only food affordable for the main characters.
 
 
 
* In the popular manga series [[Fruits Basket]], Hanajima and her brother are usually seen eating dango.
 
 
 
* [[Hana Yori Dango]]  is a famous Japanese drama, named after the proverb.
 
 
 
==See also==
 
{{commonscat|Dango}}
 
* [[Wagashi]], traditional Japanese confectionery
 
 
 
[[Category:Japanese cuisine]]
 
[[Category:Wagashi]]
 
[[Category:Dumplings]]
 
  
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==References==
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*Lodge, Janet. ''Japanese food''. International cooking series. Brunswick, Vic: R&R Publications Marketing Pty Ltd., 2002. ISBN 9781740221504
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*Shiga no Shokuji Bunka Kenkyūkai. ''Ōmi no meshi, mochi, dango''. Ōmi bunko, 18. Shiga-ken Hikone-shi: Sanraizu Shuppan, 2000. ISBN 9784883251261
 +
*Slattery, Anne. ''Mochi.'' Syracuse, NY: Anne Slattery, 2005. {{OCLC|148111692}}
 +
*Watabe, Tadayo, and Sayuri Fukazawa. ''Mochi''. Mono to ningen no bunkashi, 89. Tōkyō: Hōsei Daigaku Shuppankyoku, 1998. ISBN 9784588208911
  
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[[Category:Art, music, literature, sports and leisure]]
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[[Category:food]]
  
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Latest revision as of 12:55, 10 March 2023

Rice Cake

Mochi (Japanese: ; Chinese: ) is a Japanese rice cake made by pounding glutinous rice into a paste and molding it into shapes which can be eaten right away, or cured and dried for later use. Mochi is used to make a variety of traditional Japanese sweets, and cooked in soups. It is also popular toasted and dipped in a variety of flavorings. Toasted mochi inflates to several times its original size, forming a crisp crust with a soft, chewy interior, and is especially popular in cold weather.

In Japan, mochi is traditionally made in a ceremony called mochitsuki, in which people take turns wielding the heavy wooden mallets. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. A decoration called kagami mochi (mirror mochi), formed of two spheres of mochi, one on top of the other, and topped with a bitter orange (daidai), is placed on the family altar during the New Year.

Pounding mochi in an usu.
Making mochi with a machine.

How mochi is made

Mochi is made with glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa); also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice, type of short-grained Asian rice that is especially sticky when cooked. The rice is cooked and then pounded it in a stone or wooden mortar, called an usu, until it becomes a soft, chewy paste. Modern mochi is also made by machine, but it is claimed that mochi pounded in an usu tastes better than mochi that has been processed by an electric machine. The pounding method is still frequently used in traditional Japanese restaurants and confectionaries, and sometimes in festivals and private homes.

Fresh mochi can be enjoyed immediately, dipped in soy sauce and sugar or coated with toasted soy bean powder (kinako (黄粉)). It is also formed into a variety of confections and sweets. Shaped into rectangles or circles, it hardens as it is cured and can then be cooked with red beans, vegetables or soups, or toasted on top of a stove. Toasted mochi inflates to several times its original size, forming a crisp crust with a soft, chewy interior, and is especially popular in cold weather.

Japanese mochi being covered in kinako powder.

Origins and History

Japan and Korea both have similar pounded glutinous rice foods, known as mochi and tteok, respectively. The exact origin of mochi is unknown, though it is said to have come from China. The cakes of pounded glutinous rice appear to have become a New Year's treat during Japan's Heian period (794-1185). As early as the tenth century, various kinds of mochi were used as imperial offerings at religious ceremonies. A dictionary dating from before 1070 calls the rice cake "mochii." Around the eighteenth century, people began to call it "mochi." Various theories explain the name. One is that “mochi” came from the verb “motsu,” “to hold or to have,” signifying that mochi is food given by God. The word “mochizuki” means “full moon.” People of the west and southwest islands called it "muchimi," meaning "stickiness."

Chimaki, a sweet mochi cake wrapped in a bamboo leaf, eaten especially on the Kodomo no hi Festival on May 5.

A match-box sized piece of mochi has the same caloric content as a bowl of rice. Japanese farmers are said to eat mochi on cold winter days to increase their stamina. Samurai took mochi to the battlefield because it was easy to carry and to prepare. The sound of samurai pounding mochi was a sign that they were about to go into battle.

Similar foods in other cultures

Two layers of nian gao with a filling of sweet red bean paste.

Rice cakes of various types are found in China, Thailand, Laos, Myanmar, and the Philippines. All are made using glutinous rice, pounded or ground into a paste or powder, and molded into shapes or cooked again to create various confections. There are many varieties of Chinese nian gao, made from a batter of uncooked glutinous rice flour, including the types found in Shanghai cuisine, and Cantonese cuisine originating from Guangdong. During the Chinese New Year, nian gao is also widely consumed in the Philippines, a tradition originating from the country's large population of overseas Chinese from the Guangdong region. Nian gao is known as tikoy in the Philippines. In Philippine cuisine, a rice cake, called palitao in Tagalog, is coated with sesame seeds and grated coconut.

Kagami mochi

Mass-produced Kagami mochi rice cakes
A traditionally ornamented Kagami mochi.

Kagami mochi (Japanese: 鏡餅), literally mirror rice cake, is a traditional Japanese New Year decoration, consisting of two[1][2][3] round mochi cakes, the smaller placed atop the larger, with a daidai (a Japanese bitter orange) with an attached leaf set on top. In addition, it may have a sheet of konbu and a skewer of dried persimmons under the mochi. The kagami mochi sits on a stand called a sanpō (Japanese: 三宝) over a sheet called a shihōbeni (Japanese: 四方紅), which is supposed to ward off fires from the house for the following years. Sheets of paper called gohei (Japanese: 御幣) folded into lightning shapes similar to those seen on sumo wrestler's belts are also attached.

The kagami mochi first appeared in the Muromachi period (fourteenth-sixteenth century). The name kagami ("mirror") is said to have originated from its resemblance to an old-fashioned kind of round copper mirror, which also had a religious significance. The two mochi discs are variously said to symbolize the going and coming years,[2] the human heart,[2] "yin" and "yang," or the moon and the sun. The "daidai," whose name means "generations",[3] is said to symbolize the continuation of a family from generation to generation.[1] In some regions, three layered kagami mochi are used. There is also a variant with three layers of mochi, called an okudokazari, which is placed in the centre of the kitchen or by the window.

Traditionally the kagami mochi was placed in various locations throughout the house at New Years’. Today it is usually placed in a household Shinto altar, or kamidana. It can also be placed in the tokonoma, a small decorated alcove in the main room of the home.

Contemporary kagami mochi are often pre-molded into the shape of stacked discs and sold in plastic packages in the supermarket. A mikan or a plastic imitation daidai is often substituted for the original daidai.

The kagami mochi is traditionally broken and eaten in a Shinto ritual called kagami biraki (Mirror Opening) on the second Saturday or Sunday of January. The mochi cakes are cut into small pieces and boiled with vegetables or red beans. First adopted into Japanese martial arts by Jigoro Kano, the founder of judo, in 1884, the practice has become an important ritual in aikido, karate and jujutsu studios.[4]

Mochitsuki

Mochitsuki, the traditional mochi-pounding ceremony in Japan, is often performed by traditional, rural, or wealthier households on December 29 in preparation for New Years’ celebrations. It can be performed at any time of the year, though, and is often part of local festivals and celebrations.

  1. Polished glutinous rice is soaked overnight and steamed.
  2. The cooked rice is then pounded with wooden mallets (kine Japanese: ) in a traditional mortar (usu, Japanese: ), made of wood or stone, about one meter high and 30 cm in diameter. Often the rice is pounded by two people alternating mallet blows, chanting in unison to keep time. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine. Between each swing of the mallet, another person puts his hand in the mortar to wet and turn the rice.
  3. The sticky mass is then formed into various shapes (usually spheres or cubes).

Popular dishes made with mochi

Confectionery

Sakura mochi, wrapped in a pickled cherry leaf (Kansai style).

Many types of traditional wagashi (Japanese traditional sweets) are made with mochi. Daifuku is a soft, round mochi stuffed with sweet filling, such as sweetened red bean paste (an) or white bean paste (shiro an). Ichigo daifuku is a version containing a whole strawberry. Akafuku is soft mochi covered with red bean paste.

Kusa mochi is a green variety of mochi flavored with yomogi (mugwort). When daifuku is made with kusa mochi, it is called yomogi daifuku.

Bocchan dango (Sanshoku dango 三色団子).

Dango

Dango (Japanese: 団子) is a Japanese dumpling made from mochiko (rice flour), related to mochi. It is often served with green tea.

Dango are eaten year-round, but the different varieties are traditionally eaten at different seasons. Three to four dango are often served on a skewer. The many different varieties of dango are usually named after the various seasonings served on or with them:

  • Anko: Commonly known as (sweetened) red bean paste, but ingredients other than azuki are used on rare occasions. An-Dango is the most popular flavor in Japan.
  • Bocchan dango: Three dango of different colors. One is colored by red beans, the second by eggs, and the third by green tea.
  • Chichi dango: Slightly-sweet, light treats, usually eaten as a dessert.
  • Goma: Sesame seed dango, both sweet and salty.
  • Kinako: Dango covered with a toasted soy flour.
  • Kushi dango: Dangos on a skewer
  • Mitarashi: A syrup made from shouyu (soy sauce), sugar and starch.
  • Teppanyaki: Dango on a skewer with a tangy teppanyaki taste.

Soup

Shiruko with genmai mochi.
  • Oshiruko or ozenzai is a sweet azuki bean soup with pieces of mochi. In winter, Japanese people often eat it to warm themselves.
  • Chikara udon (meaning "power udon") is a dish consisting of udon noodles in soup topped with toasted mochi.

New Year specialties

  • Kagami mochi, the New Year decoration, which is traditionally broken and eaten in a ritual called Kagami biraki (mirror opening).
  • Zōni soup, a soup containing rice cakes, also eaten on New Year's Day. In addition to mochi, zoni contains vegetables like honeywort, carrot, and red and white colored boiled kamaboko.
    Zōni soup in Hakata (Fukuoka)
  • Kinako mochi is traditionally made on New Year's Day for luck. This style of mochi preparation includes roasting the mochi over a fire or stove, and then dipping it into a mixture of soy sauce, water and sugar, before finally coating it in kinako (soy flour).

Modern mochi creations

Small balls of ice cream are wrapped inside a mochi covering to make mochi ice cream. The mochi has been modified to make it soft at cold temperatures. Mochi ice cream was first manufactured in Japan in 1981 by the Korean conglomerate, Lotte, as Yukimi Daifuku, "snow-viewing daifuku." In 1993, Mikawaya began manufacturing mochi ice cream in the United States,[5] where it is becoming increasingly popular and is sold in chocolate, mango, green tea, coffee, vanilla, and strawberry flavors.

Recently, "Moffles" (a waffle like machine used to cook Mochi's) has been introduced with much fanfare.[6]

Making mochi at home

Mochi can be made at home by hand. The ingredients are simple:

  • Two cups of glutinous rice
  • One to 1.25 cups of water per cup of rice
  • A pinch of sea salt per cup rice

The rice is washed and soaked for several hours, or overnight. The rice is cooked as usual in a pressure cooker or rice cooker. The cooked rice is then ground with a mortar and pestle until the grains become completely fluid and sticky. This takes at least 30 minutes of grinding when done by hand. The mash is then shaped into two centimeter squares, which are placed on an oiled plate and allowed to dry for one to two days. During this time they should be kept covered in a cold dry room or in the refrigerator. Before eating, the squares are raoasted for five minutes in a pan or a toaster oven.

Mochi may also be made in an automatic mochi machine, similar to a breadmaker.

Mochi can also be made at home using rice flour. A bamboo steamer should be used so that the mochi will not stick while steaming. Using enough water to allow the flour to stick together, the dough is formed into a small circle, then a small amount of bean paste is placed in the center. The dough is closed over the paste, placed in the steamer, and steamed until the mochi congeals. Immediately upon removing the mochi from the steamer, the mochi must be coated in more sweet rice flour to prevent it from sticking.

Warabimochi

Warabimochi is not true mochi, but a jelly-like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It is popular in the summertime, and often sold from trucks, not unlike ice cream trucks in Western countries.

Notes

  1. 1.0 1.1 Guide to Kagami Mochi from "Manner Bijin" (Japanese)
  2. 2.0 2.1 2.2 Kagami mochi FAQ (Japanese) Retrieved May 16, 2008.
  3. 3.0 3.1 Kōjien dictionary. Various Japanese dictionaries, including the Kōjien, testify that the kagami mochi has two tiers of mochi. Three or more tiers is not mentioned.
  4. Kagami Biraki: Renewing the Spirit Retrieved May 16, 2008.
  5. Mainstream America Embraces Mochi Ice Cream, sushiandtofu.com, All Japan News, December, 2001. History of Mochi Ice Cream and Mikawaya Bakery-Confectionery. Retrieved May 16, 2008.
  6. Nagata Kazuaki, 'Mochi' moffles reinvent the waffle, The Japan Times Online, Wednesday, March 19, 2008. Retrieved May 16, 2008.

References
ISBN links support NWE through referral fees

  • Lodge, Janet. Japanese food. International cooking series. Brunswick, Vic: R&R Publications Marketing Pty Ltd., 2002. ISBN 9781740221504
  • Shiga no Shokuji Bunka Kenkyūkai. Ōmi no meshi, mochi, dango. Ōmi bunko, 18. Shiga-ken Hikone-shi: Sanraizu Shuppan, 2000. ISBN 9784883251261
  • Slattery, Anne. Mochi. Syracuse, NY: Anne Slattery, 2005. OCLC 148111692
  • Watabe, Tadayo, and Sayuri Fukazawa. Mochi. Mono to ningen no bunkashi, 89. Tōkyō: Hōsei Daigaku Shuppankyoku, 1998. ISBN 9784588208911

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