Mochi
(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 rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki (餅搗
き).[1] While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains,
and air bubbles.[2] The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency.[3] The protein content of
the japonica rice used to make mochi is higher than that of standard short-grain rice.
Mochi is similar to dango, but is made by pounding grains of rice, while dango is made with rice flour.[4]
Contents
1History
2Seasonal specialties
o 2.1New Year
o 2.2Spring
o 2.3Children's Day
o 2.4Girls' Day
3Traditional preparation
4Modern preparation
5Processing
6Preservation
7Ingredients
8Nutrition
9Chemistry and structural composition of glutinous rice
10Viscoelasticity
11Health hazards
12Popular uses
o 12.1Confectionery
o 12.2Ice cream
o 12.3Soup
13Other variations
14Variations outside Japan
15See also
16References
17External links
History[edit]
The process of steaming glutinous rice and making it into a paste is considered to have its origin in ancient China,[5] and to have been introduced to Japan from
Southeast Asia some time after rice cultivation was introduced to Japan at the end of the Jōmon period (c. 14,000–300 BC).[5][6] Red rice was the original variant
used in the production of mochi.[6]
The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries.[5] According to
archaeological research, the homemade production of mochi increased beginning in the 6th century (Kofun period), when earthenware steamers became popular
in every household, mainly in eastern Japan.[7]: 267
In the Bungo no kuni fudoki, compiled in the late 8th century in the Nara period, a legend concerning mochi was described. According to the book, when a rich
man made a flat mochi from leftover rice and shot an arrow at it, the mochi transformed into a white bird and flew away, and after that, the man's rice field became
desolate and barren. This legend shows that round white mochi was historically held to have spiritual power.[8]
In the Heian period (794–1185), mochi was often used in Shinto events to celebrate childbirth and marriage. According to the Ōkagami compiled in the 12th
century, emperors and nobilities used to put mochi into the mouths of babies that were 50 days old.[9]: 30 In this period, it became customary in the aristocratic
society for the bride and groom to eat mochi together at the bride's house three days after the wedding.[10]
The first recorded accounts of mochi being used as a part of New Year's festivities are from the Heian period. The nobles of the Imperial court believed that long
strands of freshly made mochi symbolized long life and well-being, while dried mochi helped strengthen one's teeth. Accounts of it can also be found in The Tale of
Genji.[11]
The custom of kagami mochi (mirror mochi) began among the samurai class during the Muromachi period. Kagami mochi are composed of two spheres of mochi
stacked on top of one another, topped with a bitter orange (daidai). In welcoming the New Year, samurai decorated kagami mochi with Japanese
armour and Japanese swords, and would place them in the tokonoma (alcove in a traditional Japanese room where art or flowers are displayed) to pray for the
prosperity of their families in the New Year. When people ate kagami mochi after the New Year period, they avoided cutting it with a hōchō (knife) so as not to
violate the kami, and smashed it with a wooden hammer after it naturally dried and cracked.[12]
Mochi continues to be one of the traditional foods eaten around Japanese New Year, and is sold and consumed in abundance around this time. A kagami mochi is
placed on family altars (kamidana) on December 28 each year.[13]
Seasonal specialties[edit]
Seasonal specialties. Clockwise from upper left: kagami mochi, sakuramochi wrapped in pickled cherry blossom (sakura) leaf, Girls' Day hishi mochi, kashiwa mochi.
New Year[edit]
Kagami mochi is a New Year's decoration, which is traditionally broken and eaten in a ritual called kagami biraki (mirror opening) and placed on family altars
on December 28.
Zōni is a soup containing rice cakes. It is also eaten on New Year's Day. In addition to mochi, zōni contains vegetables such as taro, carrot, honeywort, and
red and white colored kamaboko.
Kinako mochi is traditionally made on New Year's Day as an emblem of luck. This style of mochi preparation involves roasting the mochi over a fire or stove,
then dipping it into water, finally coating it with sugar and kinako (soy flour).[14]
Spring[edit]
The cherry blossom (sakura) is a symbol of Japan and signifies the onset of full-fledged spring. Sakuramochi is a pink-coloured mochi surrounding sweet red bean
paste and wrapped in an edible, salted cherry blossom leaf; this dish is usually made during the spring.[15]
