Organic Japanese Brown Rice Black Soya Bean Mochi
The hearty flavour and unique texture of mochi has made it a natural favourite in Japan. When cooked, these ‘cakes’ soften and puff up becoming delectably moist and chewy. Simply pan-fry in a lightly oiled, covered pan over medium-low heat, turning once. Serve with dips or fillings of your choice, sweet or savoury. Mochi is made from a short grain japonica glutinous rice which has been steamed, pounded into a paste and cut into blocks. The best mochi has a perfect balance between viscosity and elasticity but this requires exceptional skills as it is especially difficult to perfect when using brown rice. In Japan mochi is traditionally made from steamed rice in a labour intensive ceremony called mochitsuki. While now enjoyed all year round, mochi is a traditional food specially prepared and eaten during New Years celebrations in Japan. After the glutinous rice is soaked overnight and steamed it is pounded with wooden mallets (kine) in a heavy mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm to prevent injuring each other with the heavy kine. The sticky mass is then formed into small portions.
The hearty flavour and unique texture of mochi has made it a natural favourite in Japan. When cooked, these ‘cakes’ soften and puff up becoming delectably moist and chewy. Simply pan-fry in a lightly oiled, covered pan over medium-low heat, turning once. Serve with dips or fillings of your choice, sweet or savoury. Mochi is made from a short grain japonica glutinous rice which has been steamed, pounded into a paste and cut into blocks. The best mochi has a perfect balance between viscosity and elasticity but this requires exceptional skills as it is especially difficult to perfect when using brown rice. In Japan mochi is traditionally made from steamed rice in a labour intensive ceremony called mochitsuki. While now enjoyed all year round, mochi is a traditional food specially prepared and eaten during New Years celebrations in Japan. After the glutinous rice is soaked overnight and steamed it is pounded with wooden mallets (kine) in a heavy mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm to prevent injuring each other with the heavy kine. The sticky mass is then formed into small portions.
Original: $8.93
-70%$8.93
$2.68Description
The hearty flavour and unique texture of mochi has made it a natural favourite in Japan. When cooked, these ‘cakes’ soften and puff up becoming delectably moist and chewy. Simply pan-fry in a lightly oiled, covered pan over medium-low heat, turning once. Serve with dips or fillings of your choice, sweet or savoury. Mochi is made from a short grain japonica glutinous rice which has been steamed, pounded into a paste and cut into blocks. The best mochi has a perfect balance between viscosity and elasticity but this requires exceptional skills as it is especially difficult to perfect when using brown rice. In Japan mochi is traditionally made from steamed rice in a labour intensive ceremony called mochitsuki. While now enjoyed all year round, mochi is a traditional food specially prepared and eaten during New Years celebrations in Japan. After the glutinous rice is soaked overnight and steamed it is pounded with wooden mallets (kine) in a heavy mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm to prevent injuring each other with the heavy kine. The sticky mass is then formed into small portions.
