Mochi (餅), Japanese rice cake, is made by pounding hot, steamed mochigome (glutinous rice) into paste and molded into round or cut into square cakes. Glutinous rice, sometimes called sweet rice, is used in rice dishes where more stickiness is called for. Traditionally, the cooked rice is pounded with a wooden mallet (kine) in a mortar (usu). Two people alternate the work, one pounding and the other turning and wetting the mochi, keeping a steady rhythm
lest they accidentally injure one another with the heavy kine.
Most mochi these days is machine made.
Sato Kiri MochiSato Kiri MochiSato Kiri MochiSato Kiri Mochi

Sato Kirimochi is a high-quality mochi product from Japan. Some lower-quality mochi contains starch making them less sticky. Another advantage of Sato Kirimochi is that each piece of mochi is individually and aseptically packed so it keeps for a long time without getting moldy. Mochi is usually served hot. It gets hard when cool, requiring you to reheat it.

Mochi Rice CakesMochi Rice CakesMochi Rice Cakes

Grill, or use a toaster oven, to heat the mochi. The cake will soften and expand to three times its original size: crisp on the outside and soft and stretchy inside. A tip I found on-line is to put a drop of soy sauce on top to ensure that the cake will expand more evenly. To microwave mochi, cover loosely—remember, it will expand!—with plastic wrap and zap for a minute or two. Watch carefully or you’ll melt the cake into a pool of starch!
Mochi Rice CakesMochi Rice Cakes
For soft and chewy mochi, cut the cakes into quarters, and drop into boiling water until they are soft and rubbery. They won’t expand when boiled. Drop individually into cold water until you are ready to add them to soup. Or serve immediately with soy sauce and butter. For a sweet snack, roll the mochi in kinako (toasted soybean powder) and sugar, or try ground sesame seeds mixed with sugar or salt.

boiled-mochi_4588Mochi, boiled, then coated with shoyu and butter.

Mochi Rice Cake

Mochi Rice CakeMochi Rice CakeMochi Rice Cake

These mochi seem to be scored, into quarters on the surface, and thirds on the edge.

Boiled Rice Cakes
Be careful when you eat these! They are very soft and chewy, but you don’t want to swallow a whole piece all at once.

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Sanuki Udon with Mushrooms and Atsuage Mochi + Waffles = Moffles

13 thoughts on “Mochi!

  1. Hi Tess, I have just bought a pack from UK ! Thanks for the tips. My best friend in HK has used it once when we went for an outdoor BBQ.

    • I can’t always find them here, so when I come across them it’s a treat. Whole Foods sells them in their refrigerated section, but they are soft, square, and often flavored. They are also very expensive, hence the nickname for that store: Whole Paycheck.

  2. Pingback: Mochi « Tokowijzer – wegwijs in de toko

  3. Pingback: Mochi | Aziatische-ingredië

  4. Hi! I found your blog very interesting, and you gave me some nice ideas for a special dinner!
    Wanna ask you just a thing: how can I make daifuku with Sato Kirimochi? Is it even possible?
    Thanks in advance for your help, and keep up the good work! =)

  5. I have not tried to make daifuki with kirimochi. But I found this recipe on the eGullet forum.
    Ingredients for 10 daikufu:

    4 (200 g) kirimochi
    60 to 80 g sugar
    60 cc water
    350 g anko (azuki bean jam)
    Potato starch

    1. Make 10 anko balls, 35 g each.
    2. Put potato starch in a vat.
    3. Place kirimochi in a heat-resistant bowl, pour hot water enough to cover kirimochi, and heat the bowl in a microwave for about 4 minutes.
    4. Make syrup: Mix sugar and water in a nonstick pot or frypan, put it on stove to dissolve. Take care not to scorch.
    5. When kirimochi soften, drain water, knead with a moistened wooden spatula until smooth. Add hot syrup in 3 to 4 portions.
    6. Transfer kirimochi to a pot, and knead over low to medium heat until a good texture. If it becomes too hard, add a little water.
    7. Transfer kirimochi to a vat of starch, put starch on your hands, and divide kirimochi into 10 equal parts.
    8. Spread each part into a circle, place an anko ball, and wrap it.

  6. I just recently tried making pizza with Kirimochi! So delicious! I love pizza but am always looking for an alternative to pizza bases. Making my own base seem to take too much time and cleaning up the floury mess makes it worse. But with kirimochi, it’s really easy and my pizza is done in 15 minutes! It’s also naturally gluten and wheat free. Recipe on my blog:

  7. Is that the basic mochi above? You can really tell that the Japanese doesn’t use the same cooking measurements as other people & curious about the other other countries and continents; their is no mochi in the Japanese asian store; I was hesitating on making my own; I had found one particular receipe earlier this year but can’t locate it once again; I don’t want to make the dessert version of mochi!!!

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