The first recorded accounts of mochi being used as a part of New Year's festivities are from the Heian period. : 30 In this period, it became customary in the aristocratic society for the bride and groom to eat mochi together at the bride's house three days after the wedding. According to the Ōkagami compiled in the 12th century, emperors and nobilities used to put mochi into the mouths of babies that were 50 days old. In the Heian period (794–1185), mochi was often used in Shinto events to celebrate childbirth and marriage. This legend shows that round white mochi was historically held to have spiritual power. According to the book, when a rich man made a flat mochi from leftover rice and shot an arrow at it, the mochi transformed into a white bird and flew away, and after that, the man's rice field became desolate and barren. In the Bungo no kuni fudoki, compiled in the late 8th century in the Nara period, a legend concerning mochi was described. According to archaeological research, the homemade production of mochi increased beginning in the 6th century ( Kofun period), when earthenware steamers became popular in every household, mainly in eastern Japan. The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries. Red rice was the original variant used in the production of mochi. The process of steaming glutinous rice and making it into a paste is considered to have its origin in ancient China, and to have been introduced to Japan from Southeast Asia some time after rice cultivation was introduced to Japan at the end of the Jōmon period ( c. 9 Chemistry and structural composition of glutinous rice. Adzuki paste is available at Asian markets. If using a Japanese traditional measuring cup, the amount is 3 cups or 540 milliliters. Top each remaining plain mochi with adzuki paste, then sprinkle with the remaining kinako sugar, if desired. Dip to coat both sides of your desired number of mochi. To serve the savory mochi, wrap the soy-grilled and sweet miso-glazed mochi in nori and place on a plate or platter.įor the sweet mochi toppings: Mix the kinako with the sugar in a small bowl. Add your desired number of plain mochi and grill, brushing with soy sauce a couple of times on each side, until the mochi are caramelized, 2 to 3 minutes per side.īrush some of the remaining plain mochi (reserve some of them to serve with the sweet toppings) with about 1 tablespoon of the sweet miso sauce and top with a sprinkle of shichimi. Heat a grill pan or skillet over medium-high heat. Cook over medium heat, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Shape each portion into a round patty about 1 1/2 inches thick and dust each side of the mochi with mochiko or potato starch.įor the mochi toppings: To make a sweet miso sauce, combine the miso, sugar and sake in a small saucepan. Have a small bowl of water nearby to lightly wet hands if the dough is too sticky. Portion out 20 to 24 mochi, about 2 tablespoons of dough per portion. Use your hands to turn the rice and continue to pound with the stick until it is a smooth and sticky dough, 6 to 8 minutes. (I don’t recommend stainless steel or plastic bowls, which will make the rice wet or too soft.) Smash the rice with a thick wooden stick or pestle. Place the cooked rice in a wooden or stone bowl. Cook the rice with 2 1/2 cups water in a rice cooker according to the manufacturer directions for sushi/sweet rice, about 30 minutes. For the mochi dough base: Wash the rice gently until the water runs clear, 5 to 8 times, then drain.
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