It’s almost the new year, so in Japan it’s time to make mochi and attract luck on you and your family – so here I share the tradition and a microwave-free recipe you can easily make at home.
The end of the year and the beginning of the new one represent two recurrences of extreme importance for the Japanese. December 31 and January 1 – Ōmisoka (大晦日) and Shogatsu (正月) are characterized by a series of traditions, however celebrations don’t include just these two days. At midnight on the 31st, bells are rung 108 times in temples, symbolizing the human desires and passions that should be removed in order to live a harmonious life. From that moment on, there will be a series of “firsts”: the first visit to the temple, seeing the first sunrise, the first meal of the new year.
The tradition of mochitsuki
Mochi are among the foods that the Japanese eat in the period of transition from the old to the new year. These small Japanese confectioneries are made with steamed and pounded glutinous rice. They can be sweet or savory, to be used in soups and are also common in other seasons. In January, it’s easy to find local pastry shops organising mochi pounding (mochitsuki – 餅つき) for the neighboorhood.
The preparation is simple, the practice is more complicated. The glutinous rice is left to soak overnight. Then, one hour before preparation, the rice is steamed for 45-50 minutes. A quarter of an hour before the start, the mortar is heated with hot water to prevent the rice from cooling down too fast. The rice is then poured into the mortar and is pounded until it becomes a paste.
At this stage of mochitsuki, one person swings a mallet to hit the rice and one person turns the rice at each swing. It’s amazing to see a mochitsuki because the whole process is very fast! To get to the end of the preparation you need to have great trust in your partner and be very coordinated. The pounding continues until the rice is combined into a sticky shiny dough. This dough is then placed on a cloth dusted with rice flour and form into the well known round shape.
Easy mochi recipe you can do at home
Although you can buy mochi online, making mochi at home is completely possible, fast and easy! You may find glutinous rice flour and red beans at most oriental food shops and supermarkets. Here I share my recipe for making mochi without microwave.
Ingredients:1 cup of glutinous rice flour, 1 cup of sugar, 1/4 cup of water. You can do more, but with these proportions.
Combine flour and water and stir. Put the dough in a pot and stir until the mochi becomes shiny and sticky. Add the sugar and stir again; you may want to remove the pot from direct heat and let the sugar dissolve with the residual heat. When the dough appears glossy, pour it over a shopping board dusted with corn or potato starch. Be careful because the mochi is sticky and hot, but it will cool quickly. Flour your hands and pick a small amount of mochi, create a ball and then flatten it. Place some red bean jam in the centre, close and reshape the ball. Continue until there’s no more mochi left. You can use the same molds for muffins or cupcakes to keep the shape of the mochi.
Ingredients for the red bean jam: 1 cup of beans, water at discretion and sugar to taste.
Boil at least once the beans to remove the sour taste; even better if you can repeat this for two or three times. Then, fill the pot so that the water covers the beans well (about 1/3 beans and 2/3 water): keep under control and add water if needed. Every half hour remove the foam. When you touch the beans and they are soft, add the sugar and stir. When the mixture thickens, remove from the heat and blend. Put in a container to cool.
Why mochi is considered a lucky food in Japan
There are few reasons why mochi is regarded as a lucky food in Japan. It is believed that making mochi with your family brings prosperity and strenghtens your bonds. Since the mochi is made ahead of New Year’s day as a decoration/offer, it is also said that eating it will bring you health all year round. In fact, by the time you’ll eat mochi, the buns will be hard to bite into!
Have you ever tried mochi?
FAQs
Traditionally, it is believed the New Year god called Toshigami will visit your home for the New Year, and offering them kagami mochi will bring you good luck for the year to come. It is said to have first appeared as a Japanese tradition during 14th century Japan, in the Muromachi period.
How was mochi traditionally made? ›
Traditionally, mochi is made by pounding steamed short-grain Japanese sticky rice, called mochigome, with a wooden mallet during a ceremony called mochitsuki. This aerates and pulverizes the rice, which is what gives mochi its beloved texture.
How to make mochi the traditional way? ›
First, mochigome rice is soaked overnight and then steamed; the rice is ready to be pounded when it's soft enough to be cut with a chopstick. Then, the rice is placed into a usu – a big wooden or stone bowl – and massaged into a single ball.
Why is mochi important to Japanese culture? ›
Making and eating mochi has cultural significance in Japanese society. Rice appears during ceremonial functions and during celebrations, such as births, weddings, birthdays, and even funerals. Because Mochi consists of rice, the Japanese culture uses Mochi as a way to present gifts during important milestones.
What do the Japanese traditionally eat on New Year's Eve _____? ›
Toshikoshi soba is traditionally eaten the night before New Year's on New Year's Eve. The dish consists of buckwheat noodles in a soup with various toppings. Sometime the dish will be simply garnished with some green onions, other times it is topped with things such as tempura, nori, egg, or spinach.
Why is mochi not vegan? ›
The traditional Hawaiian recipe for butter mochi cake is not at all vegan. It's usually made with evaporated milk or whole milk, eggs, real butter, and a lot of sugar. My recipe is just as delicious as the original, without any eggs or dairy! Plus, it's totally gluten-free!
What the heck is mochi? ›
Mochi (もち, 餅) [motɕi] 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.
Why does my mochi get hard? ›
Fresh mochi and homemade mochi can get hard/go bad quickly. It's best to consume it within 1-2 days if you leave it at room temperature. Otherwise, you can extend its life by storing mochi in the fridge.
What is a fun fact about mochi? ›
In Japan, mochi has been ceremonially eaten on New Year's day for over 1000 years, making it known as one of several New Year's foods. Because of its ceremonial nature, mochi on New Year's Day is something of a special affair. New Year's mochi is sold as a type of decoration called kagami mochi.
What does mochi mean in slang? ›
“Mochi” is a type of Japanese rice cake but in South Korea people use it for things or people that is or are “fluffy, cute, adorable”. Well, technically it is used an a compliment. When you use the word “Mochi” for a person or thing you are actually trying to say that they're as fluffy, cute as a rice cake.
In 1993, our founder, a Japanese baker combined traditional mochi with delicious scoops of ice cream. Sold first in Los Angeles's Little Tokyo community, My/Mochi is now available worldwide. My/Mochi tastes as good as it vibes because it's a fusion of traditional Japanese mochi and California cool.
Why is my mochi so sticky? ›
Why is my mochi so sticky? There are a couple of reasons for sticky dough: Too much liquid was added to the batter. Not enough oil was added to the cooked dough.
What makes mochi special? ›
Mochi is made from glutinous, short-grain rice called mochigome (mochi rice), which is known for having a chewier texture than regular rice. Firstly, the mochigome is soaked in water overnight, then it is steamed, and finally mashed and pounded into its soft, sticky state.
Is mochi good for you? ›
Mochi is a versatile and healthy snack, and was popular amongst rice farmers and Samurai for increasing stamina and for its convenient format. Mochi is one of the few carbohydrate sources that is packed with protein, and is free from cholesterol.
What is the Japanese ritual for New Year? ›
Japanese people welcome in the new year by praying and wishing for prosperity, safety and good health at a shrine or temple. Known as 'Hatsumode', the act of visiting a shrine or temple for the first time in a year usually occurs on the first, second or third day of the new year during Sanganichi.
What is the Japanese food tradition for New Year? ›
Osechi Ryori is the traditional food enjoyed on New Year's Day in Japan. The assortment of colorful dishes are packed and displayed in special stacking boxes called jubako. Every Osechi dish has a special meaning in welcoming the New Year.
What is National mochi Day? ›
National Mochi Day is celebrated on August 8th of every calendar year. What is National Mochi Day? National Mochi Day is a day to celebrate all things mochi! This includes mochi ice cream, chi chi dango, daif*cku mochi, and others.
How long do you display kagami mochi? ›
Kagami mochi are set out around the end of the year, and remain on display until kagami biraki day (kagami breaking day, or “the opening of the mirror”), which usually takes place on or around January 11.
