{"id":2477,"date":"2017-01-02T23:33:29","date_gmt":"2017-01-03T07:33:29","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=2477"},"modified":"2022-12-29T10:06:31","modified_gmt":"2022-12-29T18:06:31","slug":"have-a-mochi-new-year","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/have-a-mochi-new-year\/","title":{"rendered":"Have a Mochi New Year!"},"content":{"rendered":"

\"main\"<\/a><\/em>
<\/br>I can actually remember visiting my grandfather during New Year\u2019s when I lived in Japan, and watching him make mochi<\/i> the old fashioned way\u2014by pounding the heck out of it. He was a strawberry farmer in rural Hiroshima, so maybe he did a lot of things the old fashioned way. But sometimes tradition beats technology every time, and even though you can buy mochi <\/i>anywhere these days, you can\u2019t celebrate the New Year without it if you\u2019re Japanese.<\/span><\/p>\n

Mochi <\/i>is for good luck, a long life and is the symbol of an auspicious new beginning to a fresh calendar year. Yikes! With 2016 trashed, we need all the help we can get this year\u2014yoroshiku onegai shimasu, mochi!<\/i> The stack of mochi <\/i>you see above is called kagami mochi,<\/i> which you\u2019ll find adorning most households during the New Year. Usually two flattened mochi <\/i>cakes topped with a mandarin orange, this is an offering to the Gods to bring good fortune and protection to the household. The orange is supposed to be of a variety called daidai,<\/i> a bitter orange that, once its tree bears fruit, doesn\u2019t drop for 2 or 3 years; hence representing long life. Sometimes the decoration is trimmed with dried sea kelp (konbu),<\/i> dried persimmons, folded ornamental paper and set on a wooden stand, like you see below. The display is usually set up at the family altar in the house, a Buddhist shrine that honors the deceased.<\/span>\"kagami\"<\/a><\/p>\n

Mochi <\/i>appears in so many ways during New Year\u2019s\u2014one of my favorites was my mother\u2019s ozoni,<\/i> a hot soup made of clear dashi<\/i> stock, sometimes with miso<\/i> depending on the regional recipe, and all kinds of possible ingredients including Chinese cabbage, carrots, spinach, fishcakes, etc., but always, always with mochi. <\/i>The <\/span>best<\/span> ozoni <\/i>IMHO, is the one on the morning of January 1st. You\u2019ve had the one on New Year\u2019s Eve when it\u2019s just been cooked, then the following morning all the mochi <\/i>is soft and gooey and the soup is thick and tasty! On a cold winter morning, it doesn\u2019t get any better!<\/span>\"ozoni\"<\/a><\/p>\n

There are variations of simple grilled mochi<\/i> cakes called yakimochi,<\/i> where lightly charred pieces are dipped in soy sauce, or topped with grated daikon<\/i> radish and soy sauce, <\/i>or boiled and dusted with kinako, <\/i>a sweet roasted soybean flour. The best part of grilling mochi? <\/i>Watching it heat up until it magically expands, swells, and breaks open with a puff of steam as the insides burst out in a bubble. That\u2019s when it\u2019s done! Check out this excellent video by the ladies of <\/span>Japanese Cooking 101<\/span>\u00a0as they explain how to yakimochi.<\/i><\/span>\"yakimochi\"<\/a><\/p>\n

And there\u2019s dessert! The warming, sweet soup of oshiruko,<\/i> a red bean and mochi<\/i> dish, is a New Year treat that is a favorite of the girls and anybody with a very <\/i>sweet tooth. The red bean paste (anko) <\/i>can be either koshi-an<\/i> (completely smooth) or tsubu-an<\/i> (partially mashed) and the mochi<\/i> is often toasted or grilled before adding it to the oshiruko<\/i> soup. It\u2019s a very simple, comfort food that is easily made these days just by diluting canned red bean paste in hot water. Mochi<\/i> is what makes it a New Year!<\/span>\"oshiruko\"<\/a><\/p>\n

One thing about Japanese culture\u2014it\u2019s always been about the old and the new. Pop culture co-exists everyday alongside traditions that are literally centuries old. But the New Year seems to be the one time of year where everyone,<\/i> young and old alike, gets together to celebrate what it really means to be Japanese. For your entertainment, if you haven\u2019t seen this video yet, is the world\u2019s fastest mochi<\/i> pounding man ever.<\/i><\/span>\"bigstory\"<\/a><\/p>\n

photo credits: Matcha Magazine<\/a><\/span>, Rakuten Travel<\/a><\/span>, Japanese Cooking 101<\/a><\/span>, Xin Li’s Journal<\/a><\/span>, The Great Big Story<\/em><\/p>\n

\n","protected":false},"excerpt":{"rendered":"

I can actually remember visiting my grandfather during New Year\u2019s when I lived in Japan, and watching him make mochi the old fashioned way\u2014by pounding the heck out of it. He was a strawberry farmer in rural Hiroshima, so maybe he did a lot of things the old fashioned way. But sometimes tradition beats technology […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-2477","post","type-post","status-publish","format-standard","hentry","category-from-bert-san"],"yoast_head":"\nHave a Mochi New Year! - Zojirushi Food & Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/have-a-mochi-new-year\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Have a Mochi New Year!\" \/>\n<meta property=\"og:description\" content=\"I can actually remember visiting my grandfather during New Year\u2019s when I lived in Japan, and watching him make mochi the old fashioned way\u2014by pounding the heck out of it. 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