Do you know how to make mochi?

Rice cake, mochi, is now usually only made for special celebrations such as New Year, but it used to be eaten year-round. To make rice cake, mochi, steam short-grain japonica glutinous rice, mochigome, and poundit while it’s hot using a rice mortar, or usu, and a pestle, or kine. A mochi pounding machine kneads, rather than pounds, the rice, and while the finished product seems to be the same as mochi made with an usu and kine, it is actually very different. Mochi made with a machine becomes very soft, has no body, contains a lot of air bubbles and easily melts in soup.

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