• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
tissue

Mochi

130 posts in this topic

I love mochi but I am very picky about the kind of mochi I eat.

My favorite type is actually savory, not sweet... the kind that is grilled/baked, wrapped in seaweed and dipped in a soy/sugar sauce.

Any one else care to share their favorites?

In Japan I've had mochi with black sesame in it. It wasn't the filling, the whole large chunk was sesame. It dried out a quicker than the regular stuff. The texture was very different.

One thing I don't like about mochi is that it spoils, or should I specify, it MOLDS rather quickly.

Share this post


Link to post
Share on other sites

I love mochi too!

My favorite ways with the hard mochi (the kind that needs to be softened before eating) is definitely the soy sauce and seaweed version. I also love it toasted and then tossed into a soup bowl.

For the soft moch (the freshly made stuff), I love when it is rolled into balls, skewered brushed with a thick gloppy soy type sauce and then grilled. When I lived in the US I bought this every time I went to a Japanese store.

Then you can get into the sweet versions, topped with anko (my least favorite) unles it is the silky smooth shiro-an (white anko), I had some a month ago that was flavored with yuzu and was absolutely wonderful.

I also love these sprinkled with kinako (toasted soy flour) or topped with the black sesame paste.

Check out this site for great info on mochi:

http://metropolis.japantoday.com/tokyomini...estoriesinc.htm


Edited by torakris (log)

<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites

Among my airplane treats whenever I fly out of Vancouver is a box of sweet mochi. I've had the black sesame and that's close to my favourite. It reminds me of peanut butter but not too sweet. My favourite is probably the green tea. I sometimes have cravings for the marsmallowy strawberry ones, but I can only eat one of those at a time while the others are more addictive.

Share this post


Link to post
Share on other sites

Are the strawberry ones daifuku?

There is this great store just down my street that has these cafe au lait daifuku that are absolutely addicting.

We went strawberry picking last weekend and had htese wonderful strawberry daifuku with fresh cream and perfectly ripe strawberries.


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites

I once received a box of mochi as a gift. They were wrapped in some type of leaf ( I think bamboo) and it was half moon shaped with red bean filling. The flavor was by far more delicate than the average mochi. And I think it was made by monks. I can't remember the name. Can anyone help me out?

Share this post


Link to post
Share on other sites
I once received a box of mochi as a gift. They were wrapped in some type of leaf ( I think bamboo) and it was half moon shaped with red bean filling. The flavor was by far more delicate than the average mochi. And I think it was made by monks. I can't remember the name. Can anyone help me out?

Oh there are lots of those.

Think of mochi in Japan like cookies in the US, more varieties than you can imagine.

The ones I think you are talking about are quite popular, but were probably a meibutsu (local specialty).

Some of my favorite come out at hanami (cherry blossom viewing season) and are flavoresd with cherry blossom and wrapped in a green edible leaf.


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites

Kinako is my absolute favorite flavoring for mochi (but like them better with warabi-mochi, which is I believe not rice based). I can't stand the savory versions with soy sauce and nori.

The mochi in clear soup is what usually almost kills me. It's sticky as hell, difficult to cut with chopsticks and hence tempting to try to swallow whole- a dangerous mistake. I have these near death encounters thanks to mochi every New Year's day as part of the traditional O-sechi meal.

Share this post


Link to post
Share on other sites

If you are a savory mochi lover (like me).... try butter and soy sauce... that's definitely the best! Or butter soy sauce and sprinkle some furikake on it...

furikake is up there with butter, bacon, and panko in my opinion!

Akiko

Share this post


Link to post
Share on other sites
Are the strawberry ones daifuku?

I suppose they're daifuku. The cute little containers always just say assorted mochi.

If I get a chance this weekend, I think I'll try making some savory ones at home. I have lots of glutinous rice at home, so I was thinking of starting from scratch. Or is that too labour intensive and I should just buy some mochi-ko?

Share this post


Link to post
Share on other sites

Every day recently my kids come home from school and request 1 mochi grilled with grated cheese on top, and 1 grilled and dunked in soy and wrapped in nori.

I'm rather fond of awa-mochi, which is usually little dumplings made of mochi-grade millet, served in a thick zenzai sweet azuki soup. Very yummy, but definitely not diet food!

Regards

Share this post


Link to post
Share on other sites

Tengu (the izakaya) used to have mochi chiizu--mochi with loads of melted cheese on it. Yum!

My favourite grilled mochi is with butter and sugar--much better than the soy sauce-sugar version. But another favourite of mine is mochi-age in dashi. I remember it was only my second night in Japan and I was one of the guests of honour at a kangeikai/sobetsukai. The other guest of honour wanted mochi-age and offered me some. I almost choked on it, but I loved it!

I have a recipe somewhere for mochi lasagne. I'm sure I'd like it, too, but I have never made it.

Share this post


Link to post
Share on other sites

Anyone have any good recipes for Mochi cakes? I make Ohagi but I'd like to try the tiny baked cakes stuffed with an.

I'd also like to try to make An Pan, or at least I believe it is called that. A loaf of soft bread stuffed with an.


-- Jason

Share this post


Link to post
Share on other sites

In the middle to end of the pan-ya thread there is info on making an-pan:

http://forums.egullet.org/index.php?showtopic=21459


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites

I'm continuing my fascinating with mochi, and daifuku in particular. Question:

How many types of mochi and/or daifuku categories are there? Just off the newbie top of my head, I can only think of a few --- dango, daifuku with an paste, daifuku with whole beans, daifuku chopped up with soy bean powder on top (Forgetting the name right now.) Help! I'm obessed! :biggrin:


Mochi, Foi Thong and Rojak - what more can a girl want from life?

http://www.frombruneiandbeyond.com

Share this post


Link to post
Share on other sites

I've had mochi made with black sesame. It's not a paste, the black sesame is mixed it. Fresh mochi spoils so quickly. I bought a big one and it molded in a 2 days.

Share this post


Link to post
Share on other sites

hhhmmm....

This could be a difficult task, I have eaten at least 10 different kinds of daifuku in this past year (I too am a daifuku freak) and I am sure you would be able to find over 50 different kinds form all over Japan. The same goes for dango, the varieties could vary form place to place.

are we talking about mochi made from the mochi-gome (mochi rice) or about things that have mochi in their title? don't forget about the "other" mochi, warabi-mochi, kuzu-mochi, etc.


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites

I wonder if these links satisfy your curiosity:

http://homepage.mac.com/muse_epa1/gourmand...otoAlbum66.html

The middle one in the second row shows warabi-mochi, which is NOT made from mochi-gome but from some kind of starch (in the olden times, warabi-ko (starch made from warabi roots), and the right one in the same row shows kinako daifuku (daifuku dusted with soy flour).

http://www.konohata.com/indexpage/shopgoods.htm

In the second row are a variety of mochi sweets, to be more precise, just-pounded mochi sweets.

In the third row, you can see a variety of dango.

In the fourth row are regular daifuku, kusa daifuku (daifuku with mugwort leaves in it), and kinako daifuku, from left to right.

http://www.ict.ne.jp/gurume/strawberry/#1

A variety of ichigo (strawberry) daifuku.

This site says that Kin'eido was the first to introduce ichigo daifuku about 16 or 17 years ago, but there are other shops that claim they were the first.

Share this post


Link to post
Share on other sites

Ooooo, those pictures look good!

As to what's meant by types of mochi - I'm actually unsure, myself. Some categories appear to be clear cut (ie: dango mochi is a clear subsection), as is manju daifuku (?) (daifuku with red bean paste, right?)

But each 'flavor' of daifuku, say, would not be it's own category (I think). IE: you wouldn't call coffee au lait daifuku a different 'category' from a green tea flavored daifuku, just two variants on the same theme. So, I really don't know. But I'd love to learn....! (Kinako does appear to be it's own category, at least from what I've seen...)

--Janet


Mochi, Foi Thong and Rojak - what more can a girl want from life?

http://www.frombruneiandbeyond.com

Share this post


Link to post
Share on other sites

I found two types of daifuku, mame-daifuku 豆大福 (bean daifuku) and nama-daifuku 生大福 (daifuku with cream (probably whipping cream) in it):

豆大福

http://www.tokyo-kurenaidan.com/mamedaifuku2.htm

Click a hot spot (character string displayed in blue) containing characters 豆大福, and a photo appears.

You can see one photo of mame-mochi 豆餅, too. I like mame-mochi because it's not sweet (contains no anko). Click the hot spot 豆餅 located to the right of the fifth (last) photo. This mame-mochi is triangular. I don't know if all mame-mochi are triangular.

生大福

http://auction.msn.co.jp/item/19477371

Share this post


Link to post
Share on other sites

I found this site, mochi ranking list:

http://ganshuku.cool.ne.jp/81_10motibanzuke.html

I will post more information as soon as it is available.

But first, one clarification: Daifuku is one type of mochi sweet; it is in fact short for daifuku-mochi 大福餅.

Share this post


Link to post
Share on other sites

How about Gohei Mochi, has anyone mentioned that?


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites
How about Gohei Mochi, has anyone mentioned that?

mmmm......

http://www2.aia.pref.aichi.jp/voice/no10/10_tasty_treat.html

So now are we talking about just "sweet" style mochi or all kinds of moshi?


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites

Sorry, I did not know it was limited to sweet mochi.

I especially like Warabi mochi.

For years I worked with a Nisei lady who took me along with her family to the Nisei festival in L.A. which is coming up sometime in August.

I tried just about everything made with rice.

Knowing how much I like unusual kitchen appliances, she showed me an automatic mochi maker which I nearly bought for my collection. Unfortunately the one they had unsold had a crack in hinge on the lid, otherwise..........


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites

I am not sure it is limited to sweet mochi which is the reason I was asking.

I am working on a list and it is proving a lot harder than I thought! :shock: and I hadn't even taken into account the non-sweet mochi types....


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By torakris
      I made gyoza last night and it has been years since I made them.
      I always thought it was too time consuming and would occasionally by them already prepared but my kids never cared for them, so I rarely served them.
      Well I have discovered that letting my kids help me means that it takes almost no time at all and I just can't get over how different they taste!
      I think I will never buy them again.....
      I just made the simple typical filling of pork and Chinese cabbage and it was good but could have been so much better.
      Anyone have some favorite gyoza fillings they want to share?
      My gyoza

      EDIT
      and by the way my kids loved them!!
    • By margaret
      Inspired by the Pizza Hut thread...
      When I was working at a Japanese restaurant in the U.S., we were told to describe okonomiyaki to American customers as Japanese pizza.
      What are your favorite toppings? Do you prefer Hiroshima style, with lots of cabbage between thin layers of batter? Or Osaka style, with all the ingredients mixed together and cooked like a pancake? Modan-yaki, topped with yakisoba? More unusual varieties you've seen?
      Okonomi is usually a clean-out-the-fridge type dish for us. I like mine with mochi. Kimchi is good in it too.
      The most unusual okonomi I ever had was at a tiny restaurant in Asakusa. Anko (sweet red bean paste) brought to the table after the meal with its own small bowl of batter, dessert okonomiyaki. I was the only one who enjoyed it I think.
    • By rgruby
      HI,
      I just spent waay too much time reading a couple of the knife related threads on here. A couple of knives that were mentioned there, but not really discussed - the Furi east/West model (a roughly santoku style - did I get that right?), and the Kasumi line, particularly their Chef's knives are of interest to me.
      Does anyone have any experience/ opinions about these knives?
      I have one potential concern about the Kasumi - from the pictures on the web, it looks like it lacks the thick spine of a heavy-duty German model. while this may make sharpening easier, will the Kasumi be able to stand up to chopping through chicken bones and the like as well as knives having a thick spine.
      Thanks,
      Geoff Ruby
    • By v. gautam
      I am not being at all disrespectful wnen I ask this question. As diabetic myself, I often wonder what people raised in intensely rice or carbohydrate based food cultures [such as my own Indian Bengali one] do to adapt to a low-carbohydrate regime?
      [Although, one must say that 21st century Japan with its 'prosperity' and range of foods available to buyers is very different from the Japan of the 1950s; still, the rural areas must be a bit cautious about pesto and such 'foreign' foods, would they not?]
      Japanese short grain rices, mochi, udon, flour based noodles of most types etc. [but probably not buckwheat flour or shirataki] definitely have a prohibitive glycemic index. These being the heart of say, a middle-class, or affordable diet, with what foods would a diabetic manage to celebrate the changing seasons?
      In the US, it seems that certain types of proteins (both animal and vegetable), fruits and vegetables are considerably cheaper than similar types of things in Japan that might be suitable for diabetics. I may be horriibly wrong (I hope so). Also, one nowadays is told to avoid consuming too great a quantity of soy protein or products. So what are the alternatives? Thanks for understanding.
      gautam
    • By stefanyb
      I've had a particularly interesting maki roll at Mizu Sushi, NYC that is called a spicy scallop roll. It contains raw scallop, tempura crumbs, spicy sauce and is rolled in a wonderful soft seaweed wrapper much lighter in color than regular nori and more pliable. It seems to almost be translucent. It definitely is trans-lucious.
      Anyone know about this?
  • Recently Browsing   0 members

    No registered users viewing this page.