Search results
Results from the WOW.Com Content Network
In the United States, a group purchasing organization (GPO) is an entity that is created to leverage the purchasing power of a group of businesses to obtain discounts from vendors based on the collective buying power of the GPO members. [1] Many GPOs are funded by administrative fees which are paid by the vendors that GPOs oversee.
Rice cake kirimochi or kakumochi Rice cake marumochi Fresh mochi being pounded. A mochi (/ m oʊ t ʃ iː / MOH-chee; [1] Japanese もち, 餅 ⓘ) is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into ...
[2] [3] [4] The raindrop cake, created in 2014, was developed by a wagashi shop as a derivative of shingen mochi and is recognized as a wagashi in Japan. [5] [6] In recent years, wagashi shop have developed and marketed many confections that are an eclectic mix of wagashi and Western confections, often referred to as "neo-wagashi". [7]
Kusa mochi (草餅, lit. "herb mochi"), also known as yomogi mochi (蓬餅), is a Japanese confection. It is made from mochi and leaves of yomogi (Japanese mugwort). The leaves are kneaded into the mochi, giving it a vivid green color. The greenness depends on the amount of Japanese mugwort blended in the mochi.
A version made with kusa mochi (草餅), which is mochi flavored with mugwort. Mame daifuku (豆大福) A version where azuki beans or soybeans are mixed into mochi and/or azuki sweetfilling. Shio daifuku (塩大福) A version which contains unsweetened anko filling; it has a mild salty taste. Awa daifuku (あわ大福)
The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer. [3] The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard ...
The Mochi in rural Punjab in Pakistan is still dependent on the local landlord, who acts as patron. Often, the Mochi does not own his property, but rents from the landlord. The Mochi is thus entirely dependent on the locally dominant caste, and are paid from each cash crop at the end of the harvesting season according to a system called seypi.
In Japan the herb is used to flavor glutinous rice dumplings called kusa mochi (草餅) or yomogi mochi (蓬餅), [15] or rice flour dumplings called kusa dango (草団子). [16] [6] The young leaves can be lightly boiled before being pounded and added to impart a pleasant colour, aroma and flavour. [16]