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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 paste and molded into the desired shape.
Kagami mochi (鏡餅, "mirror rice cake") is a traditional Japanese New Year decoration. It usually consists of two round mochi (rice cakes), [1] [2] [3] [4] the ...
This type is a kind of crêpe made from shiratama-ko (glutinous rice flour), though the original sakuramochi at Chōmeiji Yamamoto-ya uses wheat flour. Kansai style Sakuramochi common in the Kansai region, also referred to as Dōmyōji -mochi after the Buddhist temple in Osaka where its nuns made the famous Dōmyōji-hoshii (dried glutinous rice).
Cook mochi dumplings in boiling salted water to set the dough, then cool in an ice bath. (The mochi can be made ahead to this step and stored in an airtight container in the refrigerator up to 24 ...
In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
In Japanese households, families eat buckwheat soba noodles, ... In another custom called mochitsuki, friends and family spend the day before New Year’s pounding mochi rice cakes. Sweet ...
Later, the name was changed to daifuku mochi (大腹餅) (big belly rice cake). Since the pronunciations of Fuku (腹) (belly) and Fuku (福) (luck) are the same in Japanese, the name was further changed to daifuku mochi (大福餅) (great luck rice cake), a bringer of good luck. By the end of the 18th century, daifuku were gaining popularity ...
Zunda-mochi (ずんだ餅) is a type of Japanese confectionery popular in northeastern Japan. It is sometimes translated as "green soybean rice cake." [1] It generally consists of a round cake of short-grained glutinous rice with sweetened mashed soybean paste on top. In some varieties, the green soybean paste entirely covers the white rice cake.
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