Mochi (rice cake)

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   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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Mochi is made by repeatedly pounding steamed glutinous rice in a large mortar.  It is a custom to pound mochi for the New Year, festivals and other divine services, and mochi has been used as an offering in Shinto and Buddhism. When it is just made and hot, mochi is soft and sticky, but it solidify at room temperature. Once it is solid, it can be stored in disk or bar shapes.

In earlier times, mochi had been eaten on special occasion, but nowadays it is eaten any time.

It can be cooked in a various way such as grilled, boiled, fried, added in hot pot and to make sweets.
The ways of consumption largely differ by region, and it is one of essential foods in the Japanese diet.

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