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The most recognizable rice cake in the West is Japanese mochi, but there is a wide and wonderful world of Asian rice cakes, all possessing symbolic meaning in the context of Lunar New Year.
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 ...
Mitsuo Nakatani is a mochi master, and to watch him do his work is a genuine thrill. Turning sticky rice into Japan's traditional soft and chewy treat requires pounding, flipping and smashing the ...
The most common use of an usu is to pound cooked white rice into a very sticky mass in order to produce mochi. It is still frequently used in Japan in traditional restaurants and also sometimes in traditional, rural, or wealthier private households. Especially around New Year they are used by companies and organizations to make mochi together ...
Variations in the shape of kagami mochi are also seen. [3] In some regions, three layered kagami mochi are also used. The three layered kagami mochi are placed on the butsudan or on the kamidana. There is also a variant decoration called an okudokazari placed in the center of the kitchen or by the window which has three layers of mochi. [3]
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The technique used in making injeolmi has an important effect on the product's characteristics, including whether the glutinous rice is Japonica or Japonica/Indica and whether it is steamed in rice grain or in rice powder. The characteristics of injeolmi have been investigated through sensory evaluation and an Instron Universal testing machine. [7]
Rakugan: a small, very solid and sweet cake which is made of rice flour and mizuame; Sakuramochi: a rice cake filled with anko and wrapped in a pickled cherry leaf; Taiyaki: like a imagawayaki, a core of anko surrounded by a fried dough covering, but shaped like a fish; Uirō: a steamed cake made of rice flour and sugar, similar to mochi
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