Mochi (food)
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is a Japanese
rice cake A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly preval ...
made of , a short-grain japonica
glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
, and sometimes other ingredients such as water, sugar, and
cornstarch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, ...
. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a
traditional food Traditional foods are foods and dishes that are passed on through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, region ...
for the
Japanese New Year The is an annual festival with its own customs. Since 1873, the official Japanese New Year has been celebrated according to the Gregorian calendar, on January 1 of each year, . However, some traditional events of the Japanese New Year are par ...
, and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of
polysaccharide Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with wa ...
s,
lipids Lipids are a broad group of naturally-occurring molecules which includes fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The functions of lipids include ...
,
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
, and water. Mochi has a heterogeneous structure of
amylopectin Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. Plants store starch within specialized organelles called amylopl ...
gel,
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high
amylopectin Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. Plants store starch within specialized organelles called amylopl ...
level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , but is made by pounding grains of rice, while dango is made with
rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening a ...
.


History

The process of steaming glutinous rice and making it into a paste is considered to have its origin in ancient China,Kotobank Mochi.
The Asahi Shimbun is one of the four largest newspapers in Japan. Founded in 1879, it is also one of the oldest newspapers in Japan and Asia, and is considered a newspaper of record for Japan. Its circulation, which was 4.57 million for its morning edition and ...
.
and to have been introduced to Japan from Southeast Asia some time after rice cultivation was introduced to Japan at the end of the
Jōmon period The is the time in Japanese history, traditionally dated between   6,000–300 BCE, during which Japan was inhabited by a diverse hunter-gatherer and early agriculturalist population united through a common Jōmon culture, which reached a c ...
().Mochi.
Nihon-Bunka Iroha Jiten.
Red rice Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highes ...
was the original variant used in the production of mochi. The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries. According to archaeological research, the homemade production of mochi increased beginning in the 6th century (
Kofun period The is an era in the history of Japan from about 300 to 538 AD (the date of the introduction of Buddhism), following the Yayoi period. The Kofun and the subsequent Asuka periods are sometimes collectively called the Yamato period. This period is ...
), when earthenware steamers became popular in every household, mainly in eastern Japan. In the , compiled in the late 8th century in the
Nara period The of the history of Japan covers the years from CE 710 to 794. Empress Genmei established the capital of Heijō-kyō (present-day Nara). Except for a five-year period (740–745), when the capital was briefly moved again, it remained the cap ...
, a legend concerning mochi was described. According to the book, when a rich man made a flat mochi from leftover rice and shot an arrow at it, the mochi transformed into a white bird and flew away, and after that, the man's rice field became desolate and barren. This legend shows that round white mochi was historically held to have spiritual power. In the
Heian period The is the last division of classical Japanese history, running from 794 to 1185. It followed the Nara period, beginning when the 50th emperor, Emperor Kanmu, moved the capital of Japan to Heian-kyō (modern Kyoto). means "peace" in Japanese. ...
(794–1185), mochi was often used in
Shinto Shinto () is a religion from Japan. Classified as an East Asian religion by scholars of religion, its practitioners often regard it as Japan's indigenous religion and as a nature religion. Scholars sometimes call its practitioners ''Shintois ...
events to celebrate childbirth and marriage. According to the compiled in the 12th century, emperors and nobilities used to put mochi into the mouths of babies that were 50 days old. In this period, it became customary in the aristocratic society for the bride and groom to eat mochi together at the bride's house three days after the wedding. The first recorded accounts of mochi being used as a part of New Year's festivities are from the Heian period. The nobles of the Imperial court believed that long strands of freshly made mochi symbolized long life and well-being, while dried mochi helped strengthen one's teeth. Accounts of it can also be found in '' The Tale of Genji''. The custom of (mirror mochi) began among the
samurai were the hereditary military nobility and officer caste of medieval and early-modern Japan from the late 12th century until their abolition in 1876. They were the well-paid retainers of the '' daimyo'' (the great feudal landholders). They h ...
class during the
Muromachi period The is a division of Japanese history running from approximately 1336 to 1573. The period marks the governance of the Muromachi or Ashikaga shogunate (''Muromachi bakufu'' or ''Ashikaga bakufu''), which was officially established in 1338 by t ...
. are composed of two spheres of mochi stacked on top of one another, topped with a bitter orange (). In welcoming the New Year, samurai decorated with
Japanese armour Scholars agree that Japanese armour first appeared in the 4th century, with the discovery of the cuirass and basic helmets in graves. During the ''Heian period'' (794-1185), the unique Japanese samurai armour ''ō-yoroi'' and ''dō-maru'' appea ...
and
Japanese swords A is one of several types of traditionally made swords from Japan. Bronze swords were made as early as the Yayoi period (1000 BC – 300 AD), though most people generally refer to the curved blades made from the Heian period (794 – 1185) to t ...
, and would place them in the (alcove in a traditional Japanese room where art or flowers are displayed) to pray for the prosperity of their families in the New Year. When people ate after the New Year period, they avoided cutting it with a (knife) so as not to violate the , and smashed it with a wooden hammer after it naturally dried and cracked. Mochi continues to be one of the traditional foods eaten around Japanese New Year, and is sold and consumed in abundance around this time. A is placed on family altars () on
December 28 Events Pre-1600 * 418 – A papal conclave begins, resulting in the election of Pope Boniface I. * 457 – Majorian is acclaimed as Western Roman emperor. * 484 – Alaric II succeeds his father Euric and becomes king of the Vis ...
each year.


Seasonal specialties


New Year

* is a New Year's decoration, which is traditionally broken and eaten in a ritual called (mirror opening) and placed on family altars on December 28. * is a
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...
containing rice cakes. It is also eaten on New Year's Day. In addition to mochi, contains vegetables such as
taro Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Africa ...
,
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
, honeywort, and red and white colored . * is traditionally made on New Year's Day as an emblem of luck. This style of mochi preparation involves roasting the mochi over a fire or stove, then dipping it into water, finally coating it with sugar and (
soy flour The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and ...
).


Spring

The cherry blossom (
sakura A cherry blossom, also known as Japanese cherry or sakura, is a flower of many trees of Prunus, genus ''Prunus'' or Prunus subg. Cerasus, ''Prunus'' subg. ''Cerasus''. They are common species in East Asia, including China, Korea and especia ...
) is a symbol of Japan and signifies the onset of full-fledged spring. is a pink-coloured mochi surrounding sweet
red bean paste Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or g ...
and wrapped in an edible, salted cherry blossom leaf; this dish is usually made during the spring.


Children's Day

Children's Day Children's Day is a commemorative date celebrated annually in honor of children, whose date of observance varies by country. In 1925, International Children's Day was first proclaimed in Geneva during the World Conference on Child Welfare. Sin ...
is celebrated in Japan on May 5. On this day, the Japanese promote the happiness and well-being of children. and are made especially for this celebration. is white mochi surrounding a sweet red bean paste filling with a oak leaf wrapped around it. is a variation of a wrapped in bamboo leaves.


Girls' Day

is a ceremonial dessert presented as a ritual offering on the days leading up to , or "Girls' Day" in Japan, on March 3 every year. is rhomboid-shaped mochi with layers of red, green, and white. The three layers are coloured with
jasmine Jasmine ( taxonomic name: ''Jasminum''; , ) is a genus of shrubs and vines in the olive family (Oleaceae). It contains around 200 species native to tropical and warm temperate regions of Eurasia, Africa, and Oceania. Jasmines are widely cultiva ...
flowers,
water caltrop The water caltrop is any of three extant species of the genus ''Trapa'': ''Trapa natans'', ''Trapa bicornis'' and the endangered ''Trapa rossica''. It is also known as buffalo nut, bat nut, devil pod, ling gok (Chinese: 菱角), ling nut, lin kok ...
, and
mugwort Mugwort is a common name for several species of aromatic flowering plants in the genus ''Artemisia.'' In Europe, mugwort most often refers to the species '' Artemisia vulgaris'', or common mugwort. In East Asia the species '' Artemisia argyi'' i ...
.


Traditional preparation

Traditionally, mochi making is an important cultural event in Japan that involves members of a local community or family. Although less common today, the traditional process still exists in most rural areas, as well as in urban temples, shrines, and community spaces, especially in the days leading up to the new year. The traditional process of mochi-pounding (called ) involves whole rice as the only ingredient, and takes place in three basic steps: # Polished glutinous rice is soaked overnight and steamed. # The steamed rice is mashed and pounded with wooden mallets () in a traditional mortar (). The work involves two people, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure each other with the heavy . # The sticky mass is cut or formed into shapes, for example spheres.


Modern preparation

The modern preparation of mochi uses a sweet flour of sweet rice (). The flour is mixed with water and cooked on a stovetop or in the microwave until it forms a sticky, opaque, white mass. This process is performed twice, and the mass is stirred in between until it becomes malleable and slightly transparent. With modern equipment, mochi can be made at home, with the technology automating the laborious dough pounding. Household mochi appliances provide a suitable space where the environment of the dough can be controlled. The assembly-line sections in mochi production control these aspects: #
Viscoelasticity In materials science and continuum mechanics, viscoelasticity is the property of materials that exhibit both viscous and elastic characteristics when undergoing deformation. Viscous materials, like water, resist shear flow and strain linearly wi ...
or the products' chewiness by selecting specific species of rice # Consistency of the dough during automated pounding process # Size # Flavourings and fillings Varieties of glutinous and waxy rice are produced as major raw material for mochi. The rice is chosen for tensile strength and compressibility. One study found that in rice 172 and BC3, amylopectin distribution varied and affected the hardness of mochi. rice produced harder, brittle, grainy textures, all undesirable qualities except for ease of cutting. For mass production, the rice variety should be chewy, but easy to separate. Generally, two types of machines are used for mochi production in an assembly line. One machine prepares the dough, while the other forms the dough into consistent shapes, unfilled or with filling. The first type of machine controls the temperature at which the rice gelatinizes. One study found that a temperature of corresponds to the gelatinization of mochi. When the temperature fell below this point, the hardening was too slow. It was concluded that a processing temperature below was unsuitable for dough preparation.


Processing

Mochi is a variation of a low-calorie, low-fat rice cake. The cake has two essential raw materials, rice and water. Sticky rice (also called sweet rice, ''Oryza sativa'' var. ''glutinosa'', glutinous sticky rice, glutinous rice, waxy rice, botan rice, ''biroin chal'', mochi rice, pearl rice, and ''pulut''), whether brown or white, is best for mochi-making, as long-grain varieties will not expand perfectly. Water is essential in the early stages of preparation. Other additives such as salt and other seasonings and flavourings are important in terms of nutritive value and taste. However, additives can cause breakage of the mass, so should not be added to the rice before the cake is formed. The cake must be steamed (rather than boiled) until it gains a smooth and elastic texture. The balls of rice are then flattened, cut into pieces, or shaped into rounds. The machines for mass production are a hugely expensive investment, and the product should have the proper moisture, to appeal to consumers.


Preservation

While mochi can be refrigerated for a short storage period, it can also "become hard and not usable". The recommended preservation method is by freezing. The best method for freezing involves wrapping each mochi cake tightly in a sealed plastic bag. Although mochi can be kept in a freezer for almost one year, the frozen mochi may lose flavor and softness or get freezer-burned.
Food additive Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salt ...
s, such as modified tapioca starch, can also extend the
shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...
of mochi.


Ingredients

Mochi is relatively simple to make, as only a few ingredients are needed for plain mochi. The main ingredient is either or , Japanese sweet glutinous rice flours. Both and are made from , a type of glutinous short-grain rice. The difference between and comes from texture and processing methods. flour has been more refined and is a finer flour with a smoother, more elastic feel. is less refined and has a doughier texture. Other ingredients may include water, sugar, and cornstarch (to prevent sticking). Additional other ingredients can be added to create different variations/flavors.


Nutrition

The caloric content of a
matchbox Phillumeny (also known as phillumenism) is the hobby of collecting different match-related items: matchboxes, matchbox labels, matchbooks, matchcovers, matchsafes, etc. Matchbox A matchbox is a box made of cardboard or thin wood and designed ...
-sized piece of mochi is comparable to that of a bowl of rice. Japanese farmers were known to consume mochi during the winter to increase their stamina, while
samurai were the hereditary military nobility and officer caste of medieval and early-modern Japan from the late 12th century until their abolition in 1876. They were the well-paid retainers of the '' daimyo'' (the great feudal landholders). They h ...
took mochi on their expeditions, as it was easy to carry and prepare. Mochi is gluten- and
cholesterol Cholesterol is any of a class of certain organic molecules called lipids. It is a sterol (or modified steroid), a type of lipid. Cholesterol is biosynthesized by all animal cells and is an essential structural component of animal cell mem ...
-free, as it is made from rice flour. A single serving of has 96 calories (kilocalories), of fat, but no trans or saturated fat, of sodium, of carbohydrates, no dietary fiber, of sugar, and of protein.


Chemistry and structural composition of glutinous rice

Amylose Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–30%. Because of its tightly packed helical structure, amylose ...
and
amylopectin Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. Plants store starch within specialized organelles called amylopl ...
are both components of starch and polysaccharides made from D-
glucose Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
units. The big difference between the two is that amylose is linear because it only has αlpha-1,4-
glycosidic A glycosidic bond or glycosidic linkage is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate. A glycosidic bond is formed between the hemiacetal or hemiketal group ...
bonds. Amylopectin, though, is a branched polysaccharide because it has αlpha-1,4-glycosidic bonds with occasional αlpha-1,6-glycosidic bondsFredriksson, H et al. (1997). ''The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches.'' Elsevier Publications, Carbohydrate Polymers. 35, 119-134. around every 22 D-glucose units. Glutinous rice is nearly 100% composed of amylopectin and almost completely lacks its counterpart, amylose, in its starch granules. A nonglutinous rice grain contains amylose at about 10–30% weight by weight and amylopectin at about 70–90% weight by weight. Glutinous or waxy type of starches occur in maize, sorghum, wheat, and rice. An interesting characteristic of glutinous rice is that it stains red when iodine is added, whereas nonglutinous rice stains blue. This phenomenon occurs when
iodine Iodine is a chemical element with the symbol I and atomic number 53. The heaviest of the stable halogens, it exists as a semi-lustrous, non-metallic solid at standard conditions that melts to form a deep violet liquid at , and boils to a vi ...
is mixed with iodide to form tri-iodide and penta-iodide. Penta-iodide intercalates between the starch molecules and stains amylose and amylopectin blue and red, respectively. The gelation and viscous texture of glutinous rice is due to amylopectin being more hygroscopic than amylose, thus water enters the starch granule, causing it to swell, while the amylose leaves the starch granule and becomes part of a colloidal solution. In other words, the higher the amylopectin content, the higher the swelling of the starch granule. Though the amylopectin content plays a major role in the defined characteristic of viscosity in glutinous rice, factors such as heat also play a very important role in the swelling, since it enhances the uptake of water into the starch granule significantly. The swelling increases at about 10% in volume per temperature increase. The high amylopectin content of waxy or glutinous starches is genetically controlled by the waxy or wax gene. Its quality of greater viscosity and gelation is dependent on the distribution of the amylopectin unit chains. Grains that have this gene are considered mutants, which explains why most of them are selectively bred to create a grain that is close to having or has a 0% amylose content. The table below summarizes the amylose and amylopectin content of different starches, waxy and nonwaxy: The soaking of the glutinous rice is an elemental step in the preparation of mochi, either traditionally or industrially. During this process, glutinous rice decreases in protein content as it is soaked in water. The chemicals that make up the flavour of plain or "natural" mochi are
ethyl acetate Ethyl acetate ( systematically ethyl ethanoate, commonly abbreviated EtOAc, ETAC or EA) is the organic compound with the formula , simplified to . This colorless liquid has a characteristic sweet smell (similar to pear drops) and is used in glues ...
,
ethanol Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an Alcohol (chemistry), alcohol with the chemical formula . Its formula can be also written as or (an ethyl ...
,
2-butanol 2-Butanol, or ''sec''-butanol, is an organic compound with formula C H3CH( OH)CH2CH3. Its structural isomers are 1-butanol. isobutanol, and ''tert''-butanol. 2-Butanol is chiral and thus can be obtained as either of two stereoisomers designated ...
, 2 methyl 1-propanol,
1-butanol 1-Butanol, also known as butan-1-ol or ''n''-butanol, is a primary alcohol with the chemical formula C4H9OH and a linear structure. Isomers of 1-butanol are isobutanol, butan-2-ol and ''tert''-butanol. The unmodified term butanol usually refers t ...
,
isoamyl alcohol Isoamyl alcohol is a colorless liquid with the formula , specifically (H3C–)2CH–CH2–CH2–OH. It is one of several isomers of amyl alcohol (pentanol). It is also known as isopentyl alcohol, isopentanol, or (in the IUPAC recommended nomencla ...
,
1-pentanol 1-Pentanol, (or ''n''-pentanol, pentan-1-ol), is an alcohol with five carbon atoms and the molecular formula C5H11OH.CRC Handbook of Chemistry and Physics 65Th Ed. 1-Pentanol is a colourless liquid with a distinctive aroma. It is the straight-ch ...
and propane acid. Mochi is usually composed solely of glutinous rice, however, some variations may include the additions of salt, spices and flavourings such as cinnamon (
cinnamaldehyde Cinnamaldehyde is an organic compound with the formula(C9H8O) C6H5CH=CHCHO. Occurring naturally as predominantly the ''trans'' (''E'') isomer, it gives cinnamon its flavor and odor. It is a phenylpropanoid that is naturally synthesized by the shik ...
). Food additives such as
sucrose Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined ...
,
sorbitol Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol g ...
or
glycerol Glycerol (), also called glycerine in British English and glycerin in American English, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known ...
may be added to increase viscosity and therefore increase gelatinization. Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content.


Viscoelasticity

Mochi's characteristic chewiness is due to the polysaccharides in it. The viscosity and elasticity that account for this chewiness are affected by many factors such as the starch concentration, configuration of the swollen starch granules, the conditions of heating (temperature, heating period and rate of heating) as well as the junction zones that interconnect each polymer chain. The more junction zones the substance has, the stronger the cohesiveness of the gel, thereby forming a more solid-like material. The perfect mochi has the perfect balance between viscosity and elasticity so that it is not inextensible and fragile but rather extensible yet firm. Many tests have been conducted on the factors that affect the viscoelastic properties of mochi. As puncture tests show, samples with a higher solid (polysaccharide) content show an increased resistance and thereby a stronger and tougher gel. This increased resistance to the puncture test indicate that an increase in solute concentration leads to a more rigid and harder gel with an increased cohesiveness, internal binding, elasticity and springiness which means a decrease in material flow or an increase in viscosity. These results can also be brought about by an increase in heating time. Sensory assessments of the hardness, stickiness and elasticity of mochi and their relationship with solute concentration and heating time were performed. Similar to the puncture test results, sensory tests determine that hardness and elasticity increase with increasing time of heating and solid concentration. However, stickiness of the samples increase with increasing time of heating and solid concentration until a certain level, above which the reverse is observed. These relationships are important because too hard or elastic a mochi is undesirable, as is one that is too sticky and will stick to walls of the container.


Health hazards

Suffocation deaths are caused by mochi every year in Japan, especially among elderly people. In 2015, it was reported that according to the Tokyo Fire Department – which responds to choking cases – more than 100 people were hospitalised per year for choking on mochi in Tokyo alone. Also in Tokyo, between 2006 and 2009 there were 18 reported deaths resulting from choking on mochi. As a result of this risk, Japanese authorities put out yearly warnings, advising people to cut mochi into small pieces before consumption.


Popular uses

Mochi may be eaten alone as a major component of a main meal, and is used as an ingredient in other prepared foods.


Confectionery

Many types of traditional and (Japanese traditional sweets) are made with mochi. For example, is a soft round mochi stuffed with sweet filling, such as sweetened
red bean paste Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or g ...
() or white bean paste (). is a version containing a whole
strawberry The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...
inside. is a green variety of mochi flavored with
mugwort Mugwort is a common name for several species of aromatic flowering plants in the genus ''Artemisia.'' In Europe, mugwort most often refers to the species '' Artemisia vulgaris'', or common mugwort. In East Asia the species '' Artemisia argyi'' i ...
(). When is made with , it is called .


Ice cream

Small balls of
ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...
are wrapped inside a mochi covering to make
mochi ice cream Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and community activist Frances Hashimoto. Description Mochi ice cream is a small, round ...
. In Japan, this is manufactured by the conglomerate Lotte under the name , "snow-viewing ".


Soup

* or is a sweet
azuki bean ''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia ...
soup with pieces of mochi. In winter, Japanese people often eat it to warm themselves. * (meaning "power udon") is a dish consisting of
udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...
noodles in soup topped with toasted mochi. * . See New Year specialties below.


Other variations

* is a Japanese
dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...
made from (
rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening a ...
). * is not true mochi, but a jelly-like confection made from
bracken Bracken (''Pteridium'') is a genus of large, coarse ferns in the family Dennstaedtiaceae. Ferns (Pteridophyta) are vascular plants that have alternating generations, large plants that produce spores and small plants that produce sex cells (eggs ...
starch and covered or dipped in ( soybean flour) with sugar. It is popular in the summertime, and often sold from trucks, not unlike
ice cream truck An ice cream van (British) or ice cream truck (North American) is a commercial vehicle that serves as a mobile retail outlet for ice cream, usually during the spring and summer. Ice cream vans are often seen parked at public events, or near ...
s in Western countries. * is not a true mochi, but a popular traditional Japanese confection made of flour, rice powder, buckwheat, and red bean paste. * is a thick, jelly-like dessert. It is made of red bean paste, agar, and sugar. There are two main types: and . * is deep fried rice cake twisted into a rope shape. It is often consumed during the Japanese Star Festival called . There is some confusion about its origin based on evidence from historical records of a dish called , which some scholars believe was a
confection Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories ...
while others think it was an early form of the
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
noodle . ( was made from a mixture of wheat flour and rice flour). *"
Moffle A moffle is a Japanese dish consisting of mochi rice cake cooked in a waffle iron, which creates a waffle. A typical cooked moffle has a crunchy exterior with a thin interior layer of glutinous mochi. When prepared as a dessert, it is typically ser ...
s" (waffles made from toasted mochi) were introduced in about 2000. They are made in a specialized machine as well as a traditional waffle iron. *
Mochi donuts Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American doughnuts and Japanese mochi. The mochi donuts' "hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew". An early iteration can ...
are a hybrid confection originally popularized in Japan by the chain
Mister Donut Mister Donut is an international chain of doughnut stores. It was founded in the United States in 1956 by Harry Winokur. Primary offerings include doughnuts, coffee, muffins and pastries. After being acquired by Allied Domecq in 1990, most of ...
before spreading to the United States via Hawaii. This confection is "a cross between a traditional cake-like doughnut and chewy mochi dough similar to what's wrapped around ice cream". The Mister Donut style, also known as "pon de ring", uses
tapioca flour Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. ...
and produces mochi donuts that are easy to pull apart. Another variation developed in the United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian-style butter mochi. Mochi donuts made from glutinous rice flour "typically contain half the amount of calories as the standard cake or yeast doughnut".


Variations outside Japan

In Taiwan, a traditional Hakka and Hoklo pounded rice cake was called () and came in various styles and forms just like in Japan. Traditional Hakka is served as glutinous rice dough, covered with peanut or sesame powder. Not until the
Japanese era The , also known as , is the first of the two elements that identify years in the Japanese era calendar scheme. The second element is a number which indicates the year number within the era (with the first year being ""), followed by the literal ...
was Japanese-style mochi introduced and gained popularity. Nowadays, Taiwanese mochi often comes with bean paste fillings. In
China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...
, is made from glutinous rice flour mixed with a small amount of water to form balls and is then cooked and served in boiling water. is typically filled with
black sesame paste Black is a color which results from the absence or complete absorption of visible light. It is an achromatic color, without hue, like white and grey. It is often used symbolically or figuratively to represent darkness. Black and white have of ...
or
peanut paste Peanut paste is a product of peanuts used in sauces, cookies, crackers (and other baked goods), breakfast cereals and ice cream. 'Peanut paste' is the main ingredient in some peanut butter recipes. Method Peanut paste is obtained by several metho ...
and served in the water that it was boiled in. In
Hong Kong Hong Kong ( (US) or (UK); , ), officially the Hong Kong Special Administrative Region of the People's Republic of China ( abbr. Hong Kong SAR or HKSAR), is a city and special administrative region of China on the eastern Pearl River Delt ...
and other
Cantonese Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding are ...
regions, the traditional () is made of glutinous rice flour in the shape of a ball, with fillings such as crushed peanuts, coconut, red bean paste, and black sesame paste. It can come in a variety of modern flavors such as green tea, mango, taro, strawberry, and more. In
Philippines The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...
, a traditional Filipino sweet snack similar to Japanese mochi is called (). There is also another delicacy called ''
espasol ''Espasol'' is a cylinder-shaped Filipino rice cake. Originating from the province of Laguna, it is traditionally sold during the Christmas season. It is made from rice flour cooked in coconut milk and sweetened coconut strips and, afterwards ...
'' with a taste similar to Japanese , though made with roasted rice flour (not , roasted soy flour). The Philippines also has several steamed rice snacks with very similar names to mochi, including , , and . These are small steamed rice balls with bean paste or peanut fillings. However they are not derived from the Japanese mochi, but are derivatives of the Chinese (called in the Philippines). They are also made with the native process, which mixes ground slightly fermented cooked
glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
with
coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
. In
Korea Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...
, (
Hangul The Korean alphabet, known as Hangul, . Hangul may also be written as following South Korea's standard Romanization. ( ) in South Korea and Chosŏn'gŭl in North Korea, is the modern official writing system for the Korean language. The let ...
: ) varieties are made of steamed glutinous rice or steamed glutinous rice flour. In
Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...
, is usually filled with sweet bean paste and covered with
sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
seeds. comes from
Sukabumi , nickname = id, Kota Santri en, City of Learners , image_map = Map of West Java highlighting Sukabumi City.svg , map_caption = Location within West Java , mapsize = , pushpin_map = Ind ...
,
West Java West Java ( id, Jawa Barat, su, ᮏᮝ ᮊᮥᮜᮧᮔ᮪, romanized ''Jawa Kulon'') is a province of Indonesia on the western part of the island of Java, with its provincial capital in Bandung. West Java is bordered by the province of Banten ...
and
Semarang Semarang ( jv, ꦏꦸꦛꦯꦼꦩꦫꦁ , Pegon: سماراڠ) is the capital and largest city of Central Java province in Indonesia. It was a major port during the Dutch colonial era, and is still an important regional center and port today. ...
,
Central Java Central Java ( id, Jawa Tengah) is a province of Indonesia, located in the middle of the island of Java. Its administrative capital is Semarang. It is bordered by West Java in the west, the Indian Ocean and the Special Region of Yogyakarta in t ...
. Another Indonesian mochi is ''yangko'', a
Yogyakarta Yogyakarta (; jv, ꦔꦪꦺꦴꦒꦾꦏꦂꦠ ; pey, Jogjakarta) is the capital city of Special Region of Yogyakarta in Indonesia, in the south-central part of the island of Java. As the only Indonesian royal city still ruled by a monarchy, ...
mochi made from glutinuous rice. In
Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...
, is made from glutinous rice flour and filled with coconut filling and
palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...
. Another
Chinese Malaysian Malaysian Chinese (; Malay: ''Orang Cina Malaysia''), alternatively Chinese Malaysians, are Malaysian citizens of Han Chinese descent. They form the second largest ethnic group after the Malay majority constituting 22.4% of the Malaysian p ...
variant, is made with same ingredients but their fillings are filled with crushed peanuts. There is also , which has similar ingredients and texture to mochi but larger in size. The snack is quite popular in the east coast of Malaysia. In
Singapore Singapore (), officially the Republic of Singapore, is a sovereign island country and city-state in maritime Southeast Asia. It lies about one degree of latitude () north of the equator, off the southern tip of the Malay Peninsula, borde ...
, is made from glutinous rice flour and is usually coated with either crushed peanuts or black sesame seeds. In
Taiwan Taiwan, officially the Republic of China (ROC), is a country in East Asia, at the junction of the East and South China Seas in the northwestern Pacific Ocean, with the People's Republic of China (PRC) to the northwest, Japan to the nort ...
, a soft version similar to is called () in
Taiwanese Hokkien Taiwanese Hokkien () (; Tâi-lô: ''Tâi-uân-uē''), also known as Taigi/Taigu (; Pe̍h-ōe-jī/Tâi-lô: ''Tâi-gí / Tâi-gú''), Taiwanese, Taiwanese Minnan, Hoklo and Holo, is a variety of the Hokkien language spoken natively by about 70% ...
and () in
Taiwanese Mandarin Taiwanese Mandarin, ''Guoyu'' ( zh, s=, t=國語, p=Guóyǔ, l=National Language, first=t) or ''Huayu'' ( zh, s=, t=華語, p=Huáyǔ, first=t, l=Mandarin Language, labels=no) refers to Mandarin Chinese spoken in Taiwan. A large majority of the T ...
. In
Hawaii Hawaii ( ; haw, Hawaii or ) is a state in the Western United States, located in the Pacific Ocean about from the U.S. mainland. It is the only U.S. state outside North America, the only state that is an archipelago, and the only stat ...
, a dessert variety called "butter mochi" is made with mochiko, butter, sugar, coconut, and other ingredients then baked to make a sponge cake of sorts.


See also

*
Moon rabbit The Moon rabbit or Moon hare is a mythical figure in East Asian and indigenous American folklore, based on pareidolia interpretations that identify the dark markings on the near side of the Moon as a rabbit or hare. In East Asia, the rabbit is ...
*
Japanese rice Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (''uruchimai'') and glutinous rice (''mochigome''). Ordinary Japanese rice, or ''uruchimai'' (:ja:粳米, 粳米), is the staple of the Japanese ...
* * * * * , rice crackers * * Similar foods in other countries: * , Korean glutinous rice cakes * * * * * *


References


External links


Pounding Mochi with the Fastest Mochi Maker in Japan
YouTube.
The Tale of Granny Mochi: Kuwata Misao - NHK - 2020
{{Portal bar, Japan, Food Hawaiian cuisine Japanese cuisine Japanese desserts and sweets Hong Kong cuisine Chinese cuisine Taiwanese cuisine Vietnamese cuisine Asian cuisine Glutinous rice dishes Articles containing video clips Potentially dangerous food Japanese rice dishes