{"id":6729,"date":"2023-01-24T14:41:19","date_gmt":"2023-01-24T22:41:19","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=6729"},"modified":"2023-01-17T15:09:13","modified_gmt":"2023-01-17T23:09:13","slug":"what-is-mochi-a-guide-to-one-of-japans-most-iconic-dishes","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/what-is-mochi-a-guide-to-one-of-japans-most-iconic-dishes\/","title":{"rendered":"What is Mochi? A Guide to One of Japan\u2019s Most Iconic Dishes"},"content":{"rendered":"

\"\"When it comes to traditional Japanese foods, mochi<\/em> is definitely one of the most popular. Though it is enjoyed all year long, these chewy rice cakes are especially revered on New Years Day, as it is believed to bring good luck and fortune to whoever enjoys them. Today, we\u2019ll be diving into the deep history of this delicious Japanese snack – from how it\u2019s made, how it\u2019s enjoyed, and how you can make your own! Let\u2019s dive in.<\/span>\u00a0<\/span><\/p>\n

History of Mochi<\/em><\/span><\/b>\u00a0<\/em><\/p>\n

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Made with processed rice flour, mochi<\/em> \u201crice cake\u201d has been enjoyed in Japan for centuries, and comes in all different shapes, sizes, colors, and flavors. In Japan, locals traditionally make this in a ceremony called \u201cmochitsuki<\/em>,\u201d where people take turns pounding the mochi<\/em> with wooden mallets in a stone or wooden mortar called an <\/span>usu<\/span><\/i>.\u00a0 but today, mochi<\/em> powder has made it easy to make mochi<\/em> quickly and uniformly at any time.<\/span>\u00a0<\/span><\/p>\n

It is believed that mochi<\/em> was first introduced to Japan from South East Asia during the J\u014dmon<\/em> period (c.\u200914,000\u2013300 BC), with homemade production of mochi<\/em> increasing during the Kofun<\/em> period (c. 300\u2013500 BC). <\/span>\u00a0<\/span><\/p>\n

How is mochi<\/em> made?<\/span><\/b>\u00a0<\/span><\/p>\n

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Mochi<\/em> is made of mochigome<\/em> (short-grain glutinous rice), where the rice is steamed, pounded, and mashed to create a chewy paste. It is then molded into its desired shape, and can be enjoyed immediately or dried for later use. It is recommended to freeze mochi<\/em> if preserving it, rather than refrigerating it.<\/span>\u00a0<\/span><\/p>\n

The great thing about mochi<\/em> is that it can be enjoyed both as a savory or sweet dish. When enjoying it as a savory dish, you can dip the mochi in soy sauce, or make it into a rice cake soup, or even chikira udon<\/em>!<\/span>\u00a0<\/span><\/p>\n

There are many different sweet forms of mochi as well, such as, but not limited to:<\/span>\u00a0<\/span><\/p>\n