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Mochi
Sept 1, 2005 23:58:00 GMT -5
Post by Nagamochi on Sept 1, 2005 23:58:00 GMT -5
Anyone have a good recipe for filled mochi? I have one for sticky rice in sweet azuki bean paste, but it's just not the same? Secondly, are they period?
Donning a mo backwards in anticipation, ;D Nagamochi
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Mochi
Nov 15, 2005 14:35:41 GMT -5
Post by tamayori on Nov 15, 2005 14:35:41 GMT -5
Mochi is indeed period-I am not quite sure the exact date- but the first japanese brought over rice-producing techniques from china during the Jomon period.
Most mochi started out as plain, round rice cakes (to resemble the moon) and was used as offerings in temples. It then became popular to offer these sacred cakes to the nobility in the Heian period as they followed a strict religious diet of no meat. The most common type of mochi served was either An mochi (this was bean-paste wrapped in mochi) or mochi balls(dango) piled on a plate with ame syrup or fruit syrups poured over them.
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Mochi
Nov 15, 2005 14:38:32 GMT -5
Post by tamayori on Nov 15, 2005 14:38:32 GMT -5
from what you describe, that sounds like either Ohagi-which was sticky rice or Mochigoma steamed, then wrapped in An. Or another dish which became popular in teahouses as Zazen-this was plain mochi dumplings boiled in An, and served as a sort of soup. I do have a recipe for An mochi-lemme go check my books.
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Mochi
Nov 15, 2005 14:59:45 GMT -5
Post by tamayori on Nov 15, 2005 14:59:45 GMT -5
This is a recipe from my Aunt, it's a lil modern, but the results are the same-I have another recipe which is easier- but I need to get my book back from another person.
An Mochi
2 cups water 3/4 cup sugar 1 box mochiko 1 can or bag of either Tsubushi-an or Koshian 1 pkg of Katakuriko (potato starch)
Add water and sugar together in a teflon or non-stick pot. Bring to a boil. Remove from stove and add mochiko. Mix until all blended (it will be very sticky and hard to stir) Cover pot, and return to stove. Steam on med heat for about 20 mins(turning mass every 5 mins)
Prepare a cutting board by sprinkling potato starch over it. Pour out mixture onto this board, and sprinkle more potato starch on top-let it cool to touch.
Prepare An by making balls about 1 inch-if the an is too "wet" you can try to dry it out a little by heating it in a pot and mixing it, but don't let it dry out too much.
When the mass is cool enough to touch, use a Plastic Knife to cut it into squares (roughly 3") place a ball of An in the middle, then pinch the sides around into the center. dust hands with potato starch to prevent sticking.
(Place round mochi on board and twirl your hands around the sides to make it rounder.-hard to describe)(place hands on either side of the mochi and roll it between your bottom edge of your palms-this makes the bottom flat, and the side rounder-kind of a finishing technique)
Store in a air-tight container lined with wax paper and sprinkled with katakuriko-can last for about 2 days.
hope that helps a bit
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Mochi
Nov 15, 2005 16:53:05 GMT -5
Post by tamayori on Nov 15, 2005 16:53:05 GMT -5
Just a lil bit about Mochi-(tho you probably already know)
Making Hand-made Mochi
5 cups mochigoma 5-6 cups water
Usu Kine more water
2-3 bags katakuriko
Put 5 cups mochigoma in rice pot-cover with water and leave overnight. Next day- pour out water and usugu rice(meaning wash and massage rice in water-then pour out that water, or save it for plants) pour in 5 1/2 cups water, or 6 if rice crop is new. Steam rice. (normally folks just use a electric rice cooker nowadays)
pour steamed rice into a wet Usu or Mortar(this is made from wood or stone)
pound rice with Kine or mallet-while another person turns the mass in between pounding with wet hands, til mass is sticky and soft and smooth.
sprinkle a table with katakuriko(potato starch) and place mass of mochi on it-sprinkle poato starch over the top and let cool to the touch.
Use plastic knives to cut mass into squares, or pull portions from mass with hands dusted in katakuriko and form into round cakes.
This makes approx 36-40 small-med rice cakes, there are machines out there akin to bread makers which do all this for you-from steaming to mashing into mochi. Most japanese who still do this the "old way" also make bigger mochi cakes-Kasane- whiich is a med cake placed onna bigger one for New Year's.
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Mochi
Nov 16, 2005 0:23:21 GMT -5
Post by Suzume on Nov 16, 2005 0:23:21 GMT -5
I'm sure this isn't period, but SOMEWHERE on the internet I have found a site that lists recipes for fruit filled mochi. If I can find it again, I'll post a link.
I guess peanut butter filled mochi is popular with the pacific island set. I suppose there's no way in hell that could be period.
I've made mochi before, it was fun but time consuming. if you have extra you should freeze it right away because homemade turns into concrete in a matter of days!
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Mochi
Nov 16, 2005 3:27:43 GMT -5
Post by Nagamochi on Nov 16, 2005 3:27:43 GMT -5
Thank you for this wonderful info, and I'll use it as soon as my pancreas stops screaming at me in abject horror over all this sugar.
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Mochi
Nov 16, 2005 13:04:25 GMT -5
Post by tamayori on Nov 16, 2005 13:04:25 GMT -5
heheh the funny thng about the an mochi-is that like many japanese confections, it's not really that sweet.
Cane sugar was hard to get-so it was reserved for those who could afford it. I assume the okinawans had more readily access to cane sugar from the phillipines and china as they had more relaxed trade laws-(til today they aren't really considered true japanese)
I know the japanese grew sugar beets-so perhaps the lower retainers had access to this at least.
Back in i think it was the 80's, when Baskin-Robbins opened their first store in the ginza, many japanese flocked to the store, cause they enjoyed the sweetness of ice cream made from cane sugar. Japanese Ice cream was more akin to sherbert or gelato.
The japanese have perfected the use of "shaved ice" which is served either with fruit syrup or azuki beans in syrup-but this is normally eaten in summer. Though in hawaii some businesses have included a scoop of ice cream under the shaved ice which tastes really good as the syrup combines with the melting ice.(they only use vanilla)
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Mochi
Nov 16, 2005 21:55:09 GMT -5
Post by Suzume on Nov 16, 2005 21:55:09 GMT -5
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Mochi
Nov 17, 2005 1:11:02 GMT -5
Post by Nagamochi on Nov 17, 2005 1:11:02 GMT -5
Lol, peanut butter mochi, for when jaw-wiring surgery is just too expensive.
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Saionji Shonagon
New Member
One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Mochi
Nov 17, 2005 1:55:47 GMT -5
Post by Saionji Shonagon on Nov 17, 2005 1:55:47 GMT -5
What a waste of perfectly good peanut butter!
S.
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Mochi
Nov 17, 2005 2:16:53 GMT -5
Post by Nagamochi on Nov 17, 2005 2:16:53 GMT -5
or peanut butter mochi s'mores. mmmmm......
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Mochi
Nov 17, 2005 4:06:39 GMT -5
Post by tamayori on Nov 17, 2005 4:06:39 GMT -5
I really wasn't fond of peanut-butter mochi, it seems....i dunno sacriligeous in some way!
Although i have had Strawberry mochi-where a whole strawberry is sorta nestled in a layer of an and mochi, you can normally only get it at stores on the Big island of hawaii-not bad...Then there is mochi ice cream...rock-hard ice cream wrapped in mochi goodness!...Mmmm
Though i still crave koshi-dango-this is 3 balls of mochi colored green,white, and pink on bamboo skewers, steamed-then wrapped in a layer of koshi-an on the outside...<sighs longingly...> (only place to get it in hawaii was a japanese export store called Shirokiya, and only at certain times of the year) Yea, i could try to make it..but i need to figger out the exact ratio of water, mochiko and sugar to get the right texture after steaming.
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Mochi
Nov 17, 2005 4:09:45 GMT -5
Post by tamayori on Nov 17, 2005 4:09:45 GMT -5
Bah! all this talk about mochi is making me hungry!
<goes to the kitchen, gets out some frozen mochi cakes, washes the ice off em-throws them into a chawan, throws the chawan into the microwave and fires it up til the mochi starts to puff nicely-then throws Kinako(roasted soy flour) mixed with sugar over the hot mochi>
Mmm nuthin beats a fast bowl of Agemochi....hehehe ;D
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Solveig Throndardottir
Guest
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Mochi
Nov 17, 2005 21:48:18 GMT -5
Post by Solveig Throndardottir on Nov 17, 2005 21:48:18 GMT -5
Noble Cousin! Greetings from Solveig! Peanut butter was invented in the United States by George Washington Carver. Just because something is currently popular does not mean that it is any way antique. Your Humble Servant Solveig Throndardottir Amateur Scholar
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