Glossary - Ingredients

Mochi

A processed food made from steamed glutinous rice that is pounded. A filling dish that can be enjoyed in a variety of ways.

What is mochi?

Since ancient times, mochi (餅 in Japanese) has been made in Japan. It is made by steaming rice and then pounding it in a large wooden mortar with a wooden mallet until it becomes a single sticky ball. The shape varies depending on the region, with round mochi in western Japan and square mochi in eastern Japan. It is popular to eat it baked and put it in zoni (a savory soup with mochi and vegetables) or hot pot. There are also various ways to eat it, such as "karami mochi" which is mochi mixed with grated daikon radish and soy sauce, "abekawa mochi" which is mochi sprinkled with soybean flour, "isobe mochi" which is baked mochi dipped in soy sauce and wrapped in seaweed, "anko mochi" which is mochi coated with red bean paste, and "zunda mochi" which is mochi sprinkled with crushed edamame. There are also "mame mochi" with beans inside and "kusa mochi" kneaded with mugwort.

Pounding mochi

Round and square mochi

Storage to prevent food loss

Since mochi easily grows mold when exposed to air, if you are not going to consume right away, wrap each one in plastic wrap, place in a plastic bag and store in the refrigerator. It will keep for about one week. If frozen, it can be stored for about six months.

Trivia

In Japan, mochi has been revered as a special food in which gods reside. Kagami mochi, which is offered at New Year's, is one manifestation of this. The belief that worshiping the full moon will grant wishes also led to the custom of offering and eating round mochi on festivals and other celebrations.