Jump to content

Mochi: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
Rescuing 5 sources and tagging 0 as dead.) #IABot (v2.0.9.5) (The Herald - 16756
No edit summary
Tags: Reverted Mobile edit Mobile web edit
Line 5: Line 5:
[[File:Mochitsuki-Jan2012.ogv|thumb|Fresh {{transliteration|ja|mochi}} being pounded]]
[[File:Mochitsuki-Jan2012.ogv|thumb|Fresh {{transliteration|ja|mochi}} being pounded]]


{{nihongo|'''Mochi'''|もち, [[wikt:餅#Japanese|餅]]}}, {{IPA-ja|motɕi||TomJ-Mochi.ogg}} is a Japanese [[rice cake]] made of {{nihongo||もち米|mochigome}}, a short-grain [[Japonica rice|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. In Japan, it is traditionally made in a ceremony called {{nihongo||[[wikt:餅搗き|餅搗き]]|mochitsuki}}.<ref>{{cite web |date=December 5, 2013 |title=Mochitsuki: A New Year's Tradition |url=https://blog.janm.org/2013/12/05/mochitsuki-a-new-years-tradition/ |url-status=live |archive-url=https://web.archive.org/web/20200930101922/https://blog.janm.org/2013/12/05/mochitsuki-a-new-years-tradition/ |archive-date=September 30, 2020 |publisher=[[Japanese American National Museum]]}}</ref> While eaten year-round, mochi is a [[traditional food]] for the [[Japanese New Year]], and is commonly sold and eaten during that time.
{{nihongo|'''Mochi'''|もち, [[wikt:餅#Japanese|餅]]}}, {{IPA-ja|motɕi||TomJ-Mochi.ogg}} is a Japanese [[rice cake]] made of {{nihongo||もち米|mochigome}}, a short-grain [[Japonica rice|japonica]] [[glutinous rice]], and sometimes other ingredients such as water, sugar, and [[cornstarch]]. The steamed rice is pounded with paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called {{nihongo||[[wikt:餅搗き|餅搗き]]|mochitsuki}}.<ref>{{cite web |date=December 5, 2013 |title=Mochitsuki: A New Year's Tradition |url=https://blog.janm.org/2013/12/05/mochitsuki-a-new-years-tradition/ |url-status=live |archive-url=https://web.archive.org/web/20200930101922/https://blog.janm.org/2013/12/05/mochitsuki-a-new-years-tradition/ |archive-date=September 30, 2020 |publisher=[[Japanese American National Museum]]}}</ref> 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 [[polysaccharide]]s, [[Clofibrate|lipids]], [[protein]], and water. Mochi has a heterogeneous structure of [[amylopectin]] gel, [[starch]] grains, and air bubbles.<ref>{{cite journal|last=Isono|first=Yoshinobu|author2=Emiko Okamura |author3=Teruo Fujimoto |title=Linear Viscoelastic Properties and Tissue Structures of Mochi Cake|journal=Agric. Biol. Chem.|year=1990|volume=54|issue=11|pages=2941–2947|doi=10.1271/bbb1961.54.2941|doi-access=free}}</ref> The rice used for mochi has a negligible amylose content and a high [[amylopectin]] level, producing a gel-like consistency.<ref>{{cite journal|last=Bean|first=M.M |author2=Esser, C.A. |author3=Nishita, K.D.|title=Some Physiochemical and Food Application Characteristics of California Waxy Rice Varieties|journal=Cereal Chemists|year=1984|volume=61|issue=6|pages=475–479}}</ref> The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice.
Mochi is a multicomponent food consisting of [[polysaccharide]]s, [[Clofibrate|lipids]], [[protein]], and water. Mochi has a heterogeneous structure of [[amylopectin]] gel, [[starch]] grains, and air bubbles.<ref>{{cite journal|last=Isono|first=Yoshinobu|author2=Emiko Okamura |author3=Teruo Fujimoto |title=Linear Viscoelastic Properties and Tissue Structures of Mochi Cake|journal=Agric. Biol. Chem.|year=1990|volume=54|issue=11|pages=2941–2947|doi=10.1271/bbb1961.54.2941|doi-access=free}}</ref> The rice used for mochi has a negligible amylose content and a high [[amylopectin]] level, producing a gel-like consistency.<ref>{{cite journal|last=Bean|first=M.M |author2=Esser, C.A. |author3=Nishita, K.D.|title=Some Physiochemical and Food Application Characteristics of California Waxy Rice Varieties|journal=Cereal Chemists|year=1984|volume=61|issue=6|pages=475–479}}</ref> The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice.

Revision as of 03:06, 20 January 2024

For other uses, see Mochi (disambiguation).
Rice cake kirimochi or kakumochi
Rice cake marumochi
Fresh mochi being pounded

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 with 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, which is made with rice flour instead of pounded rice grains.[4]

History

Red rice was the original variant used in the production of mochi.[5] The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries.[6] 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

Seasonal specialties. Clockwise from upper left: kagami mochi, sakuramochi wrapped in pickled cherry blossom (sakura) leaf, Girls' Day hishi mochi, kashiwa mochi.

New Year

  • 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, and finally coating it with sugar and kinako (soy flour).[14]

Spring

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]

Children's Day

Children's Day is celebrated in Japan on May 5. On this day, the Japanese promote the happiness and well-being of children. Kashiwa-mochi and chimaki are made especially for this celebration.[15] Kashiwa-mochi is white mochi surrounding a sweet red bean paste filling with a kashiwa oak leaf wrapped around it.[15] Chimaki is a variation of a dango wrapped in bamboo leaves.[15]

Girls' Day

Hishi mochi is a ceremonial dessert presented as a ritual offering on the days leading up to Hinamatsuri, or "Girls' Day" in Japan, on March 3 every year. Hishi mochi is rhomboid-shaped mochi with layers of red, green, and white. The three layers are coloured with jasmine flowers, water caltrop, and mugwort.[16]

Traditional preparation

Steamed rice in a stone mortar being mashed with a wooden kine (pestle) during mochitsuki

Traditionally, mochi making is an important cultural event in Japan that involves members of a local community or family. Although less common today, the traditional process still exists in most rural areas, as well as in urban temples, shrines, and community spaces, especially in the days leading up to the new year.[17][18] The traditional process of mochi-pounding (called mochitsuki (餅つき)) involves whole rice as the only ingredient and takes place in three basic steps:

  1. Polished glutinous rice is soaked overnight and steamed.
  2. The steamed rice is mashed and pounded with wooden mallets (kine) in a traditional mortar (usu).[19] The work involves two people, one pounding and the other turning and wetting the mochi.[20] They must keep a steady rhythm or they may accidentally injure each other with the heavy kine.
  3. The sticky mass is cut or formed into shapes, for example spheres.[20]

Modern preparation

Cooked rice being automatically tumbled in a modern household machine
Making mochi with modern equipment

The modern preparation of mochi uses a sweet flour of sweet rice (mochiko). The flour is mixed with water and cooked on a stovetop or in the microwave until it forms a sticky, opaque, white mass.[21] This process is performed twice, stirring the mass in between[22] until it becomes malleable and slightly transparent.[23]

With modern equipment, mochi can be made at home, with the technology automating the laborious dough pounding.[22] Household mochi appliances provide a suitable space where the environment of the dough can be controlled.

The assembly-line sections in mochi production control these aspects:

  1. Viscoelasticity or the products' chewiness by selecting specific species of rice
  2. Consistency of the dough during automated pounding process
  3. Size
  4. Flavourings and fillings

Varieties of glutinous and waxy rice are produced as major raw material for mochi. The rice is chosen for tensile strength and compressibility. One study found that in kantomochi rice 172 and BC3, amylopectin distribution varied and affected the hardness of mochi. Kantomochi rice produced harder, brittle, grainy textures, all undesirable qualities except for ease of cutting.[24] For mass production, the rice variety should be chewy, but easy to separate.

Generally, two types of machines are used for mochi production in an assembly line. One machine prepares the dough, while the other forms the dough into consistent shapes, unfilled or with filling. The first type of machine controls the temperature at which the rice gelatinizes. One study found that a temperature of 62 °C (144 °F) corresponds to the gelatinization of mochi. When the temperature fell below this point, the hardening was too slow. It was concluded that a processing temperature below 62 °C (144 °F) was unsuitable for dough preparation.[25]

Processing

Mochi is a variation of a low-calorie, low-fat rice cake. The cake has two essential raw materials, rice and water. Sticky rice (also called sweet rice, Oryza sativa var. glutinosa, glutinous sticky rice, glutinous rice, waxy rice, botan rice, biroin chal, mochi rice, pearl rice, and pulut),[26] whether brown or white, is best for mochi-making, as long-grain varieties will not expand perfectly. Water is essential in the early stages of preparation. Other additives such as salt and other seasonings and flavourings are important for nutritive value and taste. However, additives can cause breakage of the mass, so should not be added to the rice before the cake is formed. The cake must be steamed (rather than boiled) until it gains a smooth and elastic texture. The balls of rice are then flattened and cut into pieces or shaped into rounds.[20] The machines for mass production are a hugely expensive investment, and the product should have the proper moisture, to appeal to consumers.[citation needed]

Preservation

While mochi can be refrigerated for a short storage period,[27] it can also "become hard and not usable."[28] The recommended preservation method is by freezing. The best method for freezing involves wrapping each mochi cake tightly in a sealed plastic bag. Although mochi can be kept in a freezer for almost one year, the frozen mochi may lose flavor and softness or get freezer-burned.[27] Food additives, such as modified tapioca starch, can also extend the shelf life of mochi.[29]

Ingredients

Mochi is relatively simple to make, as only a few ingredients are needed for plain mochi. The main ingredient is either shiratamako or mochiko, Japanese sweet glutinous rice flours. Both shiratamako and mochiko are made from mochigome, a type of glutinous short-grain rice. The difference between shiratamako and mochiko comes from texture and processing methods. Shiratamako flour has been more refined and is a finer flour with a smoother, more elastic feel.[30] Mochiko is less refined and has a doughier texture.

Other ingredients may include water, sugar, and cornstarch (to prevent sticking).[31] Additional other ingredients can be added to create different variations/flavors.[citation needed]

Nutrition

Nutritional facts table for mochi

Mochi is gluten- and cholesterol-free, as it is made from rice flour.

A single serving of 44.0 g (1.55 oz) has 96 calories (kilocalories), 1.0 g (0.035 oz) of fat, but no trans or saturated fat, 1.0 mg (0.015 gr) of sodium, 22.0 g (0.78 oz) of carbohydrates, no dietary fiber, 6.0 g (0.21 oz) of sugar, and 1.0 g (0.035 oz) of protein.[32]

Chemistry and structural composition of glutinous rice

The structure of amylose with alpha 1-4 glycosidic bonds
The structure of amylopectin with alpha 1-4 and alpha 1-6 glycosidic bonds

Amylose and amylopectin are both components of starch and polysaccharides made from D-glucose units. The big difference between the two is that amylose is linear because it only has αlpha-1,4-glycosidic bonds. Amylopectin, though, is a branched polysaccharide because it has αlpha-1,4-glycosidic bonds with occasional αlpha-1,6-glycosidic bonds[33] around every 22 D-glucose units.[34] Glutinous rice is nearly 100%[35] composed of amylopectin and almost completely lacks its counterpart, amylose, in its starch granules. A nonglutinous rice grain contains amylose at about 10–30% weight by weight and amylopectin at about 70–90% weight by weight.[33]

Glutinous or waxy type of starches occur in maize, sorghum, wheat, and rice. An interesting characteristic of glutinous rice is that it stains red when iodine is added, whereas nonglutinous rice stains blue.[35] This phenomenon occurs when iodine is mixed with iodide to form tri-iodide and penta-iodide. Penta-iodide intercalates between the starch molecules and stains amylose and amylopectin blue and red, respectively.[36] The gelation and viscous texture of glutinous rice is due to amylopectin being more hygroscopic[37] than amylose, thus water enters the starch granule, causing it to swell, while the amylose leaves the starch granule and becomes part of a colloidal solution.[38] In other words, the higher the amylopectin content, the higher the swelling of the starch granule.[39]

Though the amylopectin content plays a major role in the defined characteristic of viscosity in glutinous rice, factors such as heat also play a very important role in the swelling, since it enhances the uptake of water into the starch granule significantly. [40]

The high amylopectin content of waxy or glutinous starches is genetically controlled by the waxy or wax gene. Its quality of greater viscosity and gelation is dependent on the distribution of the amylopectin unit chains.[33] Grains that have this gene are considered mutants, which explains why most of them are selectively bred to create a grain that is close to having or has a 0% amylose content.[35] The table below summarizes the amylose and amylopectin content of different starches, waxy and nonwaxy:

Proportion of Amylose and Amylopectin in various starch sources[41]
Starch Amylose % Amylopectin %
Potato 20 80
Sweet potato 18 82
Arrowroot 21 79
Tapioca 17 83
Corn (maize) 28 72
Waxy maize 0 100
Wheat 26 74
Rice (long grain) 22 78

The soaking of the glutinous rice is an elemental step in the preparation of mochi, either traditionally or industrially. During this process, glutinous rice decreases in protein content as it is soaked in water. The chemicals that make up the flavour of plain or "natural" mochi are ethyl acetate, ethanol, 2-butanol, 2 methyl 1-propanol, 1-butanol, isoamyl alcohol, 1-pentanol and propane acid.[42]

Mochi is usually composed solely of glutinous rice, however, some variations may include the additions of salt, spices and flavourings such as cinnamon (cinnamaldehyde).[43] Food additives such as sucrose, sorbitol or glycerol may be added to increase viscosity and therefore increase gelatinization. Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content.[44]

Viscoelasticity

Mochi's characteristic chewiness is due to the polysaccharides in it. The viscosity and elasticity that account for this chewiness are affected by many factors such as the starch concentration, configuration of the swollen starch granules, the conditions of heating (temperature, heating period and rate of heating) as well as the junction zones that interconnect each polymer chain. The more junction zones the substance has, the stronger the cohesiveness of the gel, thereby forming a more solid-like material. The perfect mochi has the perfect balance between viscosity and elasticity so that it is not inextensible and fragile but rather extensible yet firm.[45]

Many tests have been conducted on the factors that affect the viscoelastic properties of mochi. As puncture tests show, samples with a higher solid (polysaccharide) content show an increased resistance and thereby a stronger and tougher gel. This increased resistance to the puncture test indicate that an increase in solute concentration leads to a more rigid and harder gel with an increased cohesiveness, internal binding, elasticity and springiness which means a decrease in material flow or an increase in viscosity. These results can also be brought about by an increase in heating time.

Sensory assessments of the hardness, stickiness and elasticity of mochi and their relationship with solute concentration and heating time were performed. Similar to the puncture test results, sensory tests determine that hardness and elasticity increase with increasing time of heating and solid concentration. However, stickiness of the samples increase with increasing time of heating and solid concentration until a certain level, above which the reverse is observed.

These relationships are important because too hard or elastic a mochi is undesirable, as is one that is too sticky and will stick to walls of the container.[45]

Health hazards

Suffocation deaths are caused by mochi every year in Japan, especially among elderly people.[46][47][48] In 2015, it was reported that according to the Tokyo Fire Department – which responds to choking cases – more than 100 people were hospitalised per year for choking on mochi in Tokyo alone. Also in Tokyo, between 2006 and 2009 there were 18 reported deaths resulting from choking on mochi. As a result of this risk, Japanese authorities put out yearly warnings, advising people to cut mochi into small pieces before consumption.[46]

Mochi may be eaten alone as a major component of a main meal, and is used as an ingredient in other prepared foods.

Confectionery

Many types of traditional wagashi and mochigashi (Japanese traditional sweets) are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling, such as sweetened red bean paste (anko) or white bean paste (shiro an).[49] Ichigo daifuku is a version containing a whole strawberry inside.[50]

Kusa mochi is a green variety of mochi flavored with mugwort (yomogi).[51][49] When daifuku is made with kusa mochi, it is called yomogi daifuku.[52][53]

Ice cream

Main article: Mochi ice cream

Small balls of ice cream are wrapped inside a mochi covering to make mochi ice cream. In Japan, this is manufactured by the conglomerate Lotte under the name Yukimi Daifuku, "snow-viewing daifuku".

Soup

  • Oshiruko or ozenzai is a sweet azuki bean soup with pieces of mochi. In winter, Japanese people often eat it to warm themselves.
  • Chikara udon (meaning "power udon") is a dish consisting of udon noodles in soup topped with toasted mochi.
  • Zōni. See New Year specialties below.

Other variations

Dango
Spherical mochi (dango) can be colored or undyed.
Mochi Donuts
Decorated mochi donuts made in San Diego County
  • Dango is a Japanese dumpling made from mochiko (rice flour).[4]
  • Warabimochi is not true mochi, but a jelly-like confection made from bracken starch and covered or dipped in kinako (soybean flour) with sugar. It is popular in the summertime, and often sold from trucks, not unlike ice cream trucks in Western countries.[54]
  • Manjū (饅頭/まんじゅう) is not a true mochi, but a popular traditional Japanese confection made of flour, rice powder, buckwheat, and red bean paste.[4]
  • Yōkan (羊羮) is a thick, jelly-like dessert. It is made of red bean paste, agar, and sugar.[4] There are two main types: neri yōkan and mizu yōkan.[55][56]
  • Sakumochi (索餅) is deep fried rice cake twisted into a rope shape. It is often consumed during the Japanese Star Festival called tanabata. There is some confusion about its origin based on evidence from historical records of a dish called sakubei (索べい), which some scholars believe was a confection while others think it was an early form of the wheat noodle sōmen. (Sakubei was made from a mixture of wheat flour and rice flour).[57]
  • "Moffles" (waffles made from toasted mochi) were introduced in about 2000.[58] They are made in a specialized machine as well as a traditional waffle iron.
  • Mochi donuts are a hybrid confection originally popularized in Japan by the chain Mister Donut before spreading to the United States via Hawaii.[59][60] This confection is "a cross between a traditional cake-like doughnut and chewy mochi dough similar to what's wrapped around ice cream".[61] The Mister Donut style, also known as "pon de ring", uses tapioca flour and produces mochi donuts that are easy to pull apart. Another variation developed in the United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian-style butter mochi.[59][62][63] Mochi donuts made from glutinous rice flour "typically contain half the amount of calories as the standard cake or yeast doughnut".[64]

Variations outside Japan

Kue moci
Kue moci in Indonesia; glutinous rice filled with peanut paste and covered with sesame seeds
Kuih tepung gomak
Tepung gomak; another glutinous rice cake filled with shaved coconut filling and coated with mung bean flour
Cocoa butter mochi, based on a Hawaiian recipe

In Taiwan, a traditional Hakka and Hoklo pounded rice cake was called tauchi (Chinese: 豆糍; Pe̍h-ōe-jī: tāu-chî) and came in various styles and forms just like in Japan. Traditional Hakka tauchi is served as glutinous rice dough, covered with peanut or sesame powder. Not until the Japanese era was Japanese-style mochi introduced and gained popularity. Nowadays, Taiwanese mochi often comes with bean paste fillings.

In China, tangyuan is made from glutinous rice flour mixed with a small amount of water to form balls and is then cooked and served in boiling water. Tangyuan is typically filled with black sesame paste or peanut paste and served in the water that it was boiled in.

In Hong Kong and other Cantonese regions, the traditional Lo Mai Chi (Chinese: 糯米糍; Jyutping: no6 mai5 ci4) is made of glutinous rice flour in the shape of a ball, with fillings such as crushed peanuts, coconut, red bean paste, and black sesame paste. It can come in a variety of modern flavors such as green tea, mango, taro, strawberry, and more.

Mochi in Singapore

In Philippines, a traditional Filipino sweet snack similar to Japanese mochi is called tikoy (Chinese: 甜粿; Pe̍h-ōe-jī: tiⁿ-kóe). There is also another delicacy called espasol with a taste similar to Japanese kinako mochi, though made with roasted rice flour (not kinako, roasted soy flour). The Philippines also has several steamed rice snacks with very similar names to mochi, including moche, mache, and masi. These are small steamed rice balls with bean paste or peanut fillings. However they are not derived from the Japanese mochi, but are derivatives of the Chinese jian dui (called buchi in the Philippines). They are also made with the native galapong process, which mixes ground slightly fermented cooked glutinous rice with coconut milk.

In Korea, chapssal-tteok (Hangul: 찹쌀떡) varieties are made of steamed glutinous rice or steamed glutinous rice flour.

In Indonesia, kue moci is usually filled with sweet bean paste and covered with sesame seeds. Kue moci comes from Sukabumi, West Java and Semarang, Central Java.[65] Another Indonesian mochi is yangko, a Yogyakarta mochi made from glutinuous rice.[66] In Pontianak, mochi is covered with ground peanut powder and the dish named kaloci.[67]

In Malaysia, kuih kochi is made from glutinous rice flour and filled with coconut filling and palm sugar. Another Chinese Malaysian variant, loh mai chi is made with same ingredients but their fillings are filled with crushed peanuts.[68] There is also kuih tepung gomak, which has similar ingredients and texture to mochi but larger in size. The snack is quite popular in the east coast of Malaysia.[69][70]

In Singapore, muah chee is made from glutinous rice flour and is usually coated with either crushed peanuts or black sesame seeds.[71]

In Taiwan, a soft version similar to daifuku is called moachi (Chinese: 麻糍; Pe̍h-ōe-jī: moâ-chî) in Taiwanese Hokkien and mashu (Chinese: 麻糬; pinyin: máshǔ) in Taiwanese Mandarin.

In Hawaii, a dessert variety called "butter mochi" is made with mochiko, butter, sugar, coconut, and other ingredients then baked to make a sponge cake of sorts.[72][73]

See also

Similar foods in other countries:

References

  1. ^ "Mochitsuki: A New Year's Tradition". Japanese American National Museum. December 5, 2013. Archived from the original on September 30, 2020.
  2. ^ Isono, Yoshinobu; Emiko Okamura; Teruo Fujimoto (1990). "Linear Viscoelastic Properties and Tissue Structures of Mochi Cake". Agric. Biol. Chem. 54 (11): 2941–2947. doi:10.1271/bbb1961.54.2941.
  3. ^ Bean, M.M; Esser, C.A.; Nishita, K.D. (1984). "Some Physiochemical and Food Application Characteristics of California Waxy Rice Varieties". Cereal Chemists. 61 (6): 475–479.
  4. ^ a b c d The Oxford Companion to Sugar and Sweets. Oxford University Press. April 2015. ISBN 9780199313624.
  5. ^ Mochi. Nihon-Bunka Iroha Jiten.
  6. ^ Kotobank Mochi. The Asahi Shimbun.
  7. ^ Otsuka, Hatushige (2003). Japanese archipelago in the Kofun period. Aoki Shoten. ISBN 978-4250203305.
  8. ^ History of mochi. Zenkoku Mochi Kogyo Kyodo Kumiai
  9. ^ Inaga, Keiji (1996). 新訂総合国語便覧 (in Japanese). Daiichi Gakushusha. ISBN 978-4-8040-3301-3.
  10. ^ Kotobank Mikayonomochii. The Asahi Shimbun.
  11. ^ Itoh, Makiko (30 December 2011). "Rice takes prized, symbolic yearend form". The Japan Times Online. Archived from the original on 11 April 2016. Retrieved 16 February 2016.
  12. ^ Kagami mochi FAQ. Maeharaseifun Corporation.
  13. ^ Caile, Christopher. "Kagami Biraki: Renewing the Spirit". Fighting Arts. Retrieved 27 February 2016.
  14. ^ Julia Y. Wada,Barbara Pogosian, Yumi Sato, Louis E. Grivetti (August 31, 2010). "Japanese festival foods". Ecology of Food and Nutrition. 38 (4): 307–350. doi:10.1080/03670244.1999.9991584 – via Taylor & Francis Online.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  15. ^ a b c d "Japanese confectionery". Travel Around Japan. Retrieved 10 March 2016.
  16. ^ Spacey, John. "What is Hishimochi?". Japan Talk. Retrieved 15 March 2016.
  17. ^ "Mochi-tsuki - Calendar 12 - Explore Japan - Kids Web Japan - Web Japan". web-japan.org. Retrieved 2021-11-27.
  18. ^ Making Mochi in Japan by Mochi Pounding (Mochitsuki), retrieved 2021-11-27
  19. ^ Okita, Yoko (2015). "Mochitsuki-An International Student Exchange Event Between Juntendo University and Tokyo Medical and Dental University" – via Juntendo University.
  20. ^ a b c "Processing Rice's Treasures - The Japanese Table - Food Forum Previous Editions - Food Forum - Kikkoman Corporation". www.kikkoman.com. Archived from the original on 2016-04-07. Retrieved 2016-03-18.
  21. ^ "Not-So-Stressful Microwave Mochi". The Fatty Reader. Archived from the original on 2013-01-20. Retrieved 2010-07-14.
  22. ^ a b "Mochi Making Then and Now". www.discovernikkei.org. Retrieved 2016-03-18.
  23. ^ Itoh, Makiko, "Rice takes prized, symbolic yearend form Archived 2013-01-17 at the Wayback Machine", Japan Times, 30 December 2011, p. 14.
  24. ^ Sasaki, Tomoko; Hayakawa, Fumiyo; Suzuki, Yasuhiro; Suzuki, Keitaro; Kazuyuki, Okamoto; Kaoru, Kohyama (2013). "Characterization of Waxy Rice Cakes (Mochi) with Rapid Hardening Quality by Instrumental and Sensory Methods". Cereal Chemistry. 90 (2): 101. doi:10.1094/CCHEM-05-12-0058-R.
  25. ^ Matsue, Yuji; Uchimura, Yosuke; Sato, Hirokazu (2008). "Estimation of Hardening Speed of "Mochi" of Glutinous Rice from the Gelatinization Temperature, an Amylographic Characteristic, and the Correlation of the Hardening Speed with Gelatinization Temperature and Air Temperature During the Ripening Period(Quality and Processing)". Japanese Journal of Crop Science. 71: 57–61. doi:10.1626/jcs.71.57.
  26. ^ Schilling, Robert Louis; Schilling, Jennifer (Sep 30, 2014), Method of producing granulated and powdered mochi-like food product and wheat flour substitute, retrieved 2016-03-18
  27. ^ a b "Mochi cooking - Easy ways to enjoy rice cakes". The Expat's Guide to Japan. 2013-01-09. Retrieved 2021-07-14.
  28. ^ "Mochi (Japanese Rice Cake)". The Spruce Eats. July 16, 2019. Retrieved 2021-07-14.
  29. ^ Song, ZhenShan; Zhou, XueSong; Zeng, JianXin (2009). "Effect of modified starch on the properties of Mochi". Modern Food Science and Technology (in Chinese). 25 (10): 1210–1211, 1223 ref.7. ISSN 1673-9078 – via CAB Direct.
  30. ^ "Shiratamako • Just One Cookbook". Just One Cookbook. 2014-03-12. Retrieved 2016-03-18.
  31. ^ "Sweet Mochi Recipe – Japanese Cooking 101". www.japanesecooking101.com. Retrieved 2016-03-18.
  32. ^ "Calories in Japanese Mochi - Calories and Nutrition Facts | MyFitnessPal.com". www.myfitnesspal.com. Retrieved 2016-03-18.
  33. ^ a b c Fredriksson, H et al. (1997). The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Elsevier Publications, Carbohydrate Polymers. 35, 119-134.
  34. ^ Ghaeb, Maryam; Tavanai, Hossein; Kadivar, Mehdi (2015). "Electrosprayed maize starch and its constituents (amylose and amylopectin) nanoparticles". Polymers for Advanced Technologies. 26 (8): 917–923. doi:10.1002/pat.3501.
  35. ^ a b c Bemiller, James N.; Whistler, Roy L. (2009-04-06). Starch: Chemistry and Technology. Academic Press. ISBN 9780080926551.
  36. ^ "Iodine-Potassium iodide - Solution" (PDF). Archived from the original (PDF) on 2016-04-23. Retrieved 2016-03-23.
  37. ^ Svagan, Anna. J.; Berglund, Lars A.; Jensen, Poul (2011-04-26). "Cellulose Nanocomposite Biopolymer Foam—Hierarchical Structure Effects on Energy Absorption". ACS Applied Materials & Interfaces. 3 (5): 1411–1417. doi:10.1021/am200183u. PMID 21520887.
  38. ^ Hermansson, Anne-Marie; Svegmark, Karin (1996-11-01). "Developments in the understanding of starch functionality". Trends in Food Science & Technology. 7 (11): 345–353. doi:10.1016/S0924-2244(96)10036-4.
  39. ^ Laovachirasuwan, Pornpun; Peerapattana, Jomjai; Srijesdaruk, Voranuch; Chitropas, Padungkwan; Otsuka, Makoto (2010-06-15). "The physicochemical properties of a spray dried glutinous rice starch biopolymer". Colloids and Surfaces B: Biointerfaces. 78 (1): 30–35. doi:10.1016/j.colsurfb.2010.02.004. PMID 20307959.
  40. ^ "Dietary carbohydrate composition". www.fao.org. Retrieved 2016-03-11.
  41. ^ "07-2: Structure of Starches | CHEM 005". online.science.psu.edu. Retrieved 2016-03-14.[permanent dead link]
  42. ^ Lee, Yong-Hwan; et al. (2001). "Changes in Chemical Composition of glutinous rice during steeping and Quality Properties of Yukwa". Korean Journal of Food Science and Technology. Retrieved 2016-03-13.
  43. ^ Kilham, Christopher (1996-10-01). The Whole Food Bible: How to Select & Prepare Safe, Healthful Foods. Inner Traditions / Bear & Co. ISBN 9780892816262.
  44. ^ Ploypetchara, Thongkorn; Suwannaporn, Prisana; Pechyen, Chiravoot; Gohtani, Shoichi (2014-10-22). "Retrogradation of Rice Flour Gel and Dough: Plasticization Effects of Some Food Additives". Cereal Chemistry. 92 (2): 198–203. doi:10.1094/CCHEM-07-14-0165-R. ISSN 0009-0352.
  45. ^ a b Kapri, Alka; Suvendu Bhattacharya (2008). "Gelling behavior of rice flour dispersions at different concentrations of solids and time of heating". Journal of Texture Studies. 39 (3): 231–251. doi:10.1111/j.1745-4603.2008.00140.x.
  46. ^ a b "Traditional New Year's food proves deadly again in Japan". CBS News. January 2, 2015. Retrieved July 14, 2021.
  47. ^ "Delicious but deadly mochi: The Japanese rice cakes that kill". BBC News. 2018-01-02. Retrieved 2021-07-14.
  48. ^ "Japan confronts mochi rice-cake death-trap with technological solution". the Guardian. 2013-12-30. Retrieved 2021-07-14.
  49. ^ a b Moore, Willamarie (2011). All about Japan : stories, songs, crafts, and more. Kazumi Wilds. North Clarendon, Vermont. p. 34. ISBN 978-1-4629-0624-6. OCLC 868923916.{{cite book}}: CS1 maint: location missing publisher (link)
  50. ^ "Ichigo Daifuku".
  51. ^ Yamashita, Masataka (2015). Tanoshii Wagashi : little bites of Japanese delights. Singapore. pp. 34–37. ISBN 978-981-4561-95-2. OCLC 903974479.{{cite book}}: CS1 maint: location missing publisher (link)
  52. ^ "MEBUKIYA Yomogi Daifuku, 220 G". Ichiba Online Marketplace. Archived from the original on 2021-06-14. Retrieved 2021-06-14.
  53. ^ Dr. Henschel, Detlev (2016). Edible Wild Plants - Mother Nature's Delicacies Eat or Die! (1. Auflage ed.). Berlin. ISBN 978-3-7375-8111-0. OCLC 959991172.{{cite book}}: CS1 maint: location missing publisher (link)
  54. ^ "Warabimochi | Traditional Dessert From Kansai Region | TasteAtlas". www.tasteatlas.com. Retrieved 2021-02-20.
  55. ^ Jōya, Moku (2017). Japan And Things Japanese. Taylor and Francis. ISBN 978-1-136-22179-8. OCLC 995616118.
  56. ^ Moku., Jōya (1964). Mock Jōya's Things Japanese. Japan Times. ISBN 4-7890-0281-0. OCLC 14868481.
  57. ^ Ishige, Naomichi (17 June 2014). History Of Japanese Food. Routledge. p. 77. ISBN 9781136602559.
  58. ^ Nagata, Kazuaki (19 March 2008). "'Mochi' moffles reinvent the waffle" – via Japan Times Online.
  59. ^ a b "Mochi Donuts Are the Japanese and American Pastry Hybrid Sweeping the Nation". Thrillist. September 23, 2020. Retrieved 2021-06-13.
  60. ^ "MoDo Hawaii's wildly popular mochi donuts are coming to the Bay Area | Peninsula Foodist | Elena Kadvany | Palo Alto Online |". paloaltoonline.com. December 2, 2020. Retrieved 2021-06-13.
  61. ^ "Mochi doughnuts are sweet, chewy and delightfully uniform". Las Vegas Review-Journal. 2020-09-20. Retrieved 2021-06-13.
  62. ^ Kocher, Sarah (April 24, 2021). "Never heard of a mochi donut, or dying to get your hands on one? Either way, a Sartell baker has you covered". St. Cloud Times. Retrieved 2021-06-13.
  63. ^ Woo, Candice (2021-04-19). "Mochi Doughnut Craze Coming to Convoy". Eater San Diego. Retrieved 2021-06-13.
  64. ^ "Japanese mochi doughnut chain opening new RiNo location". The Know. 2021-04-23. Retrieved 2021-06-13.
  65. ^ "Kueh Moaci Gemini, Cemilan Legendaris Khas Semarang Dengan Citarasa Unik". liputan6.com (in Indonesian). 19 March 2021. Retrieved 14 September 2022.
  66. ^ "Yangko: Kuliner Khas Yogyakarta yang Penah Jadi Bekal Diponegoro". kumparan.com (in Indonesian). Retrieved 23 September 2022.
  67. ^ Isti, Ayu (22 May 2022). "Resep Kaloci Khas Pontianak, Sajian Kue Tradisional Kenyal dan Lembut". merdeka.com (in Indonesian). Retrieved 26 April 2023.
  68. ^ "Welcome citrusandcandy.com - BlueHost.com". www.citrusandcandy.com.
  69. ^ Saini, Azimin (20 March 2017). "10 Delicious Traditional Malay Kueh Dissected". Michelin Guide.
  70. ^ "Resepi Kuih Tepung Gomak Paling Enak" (in Malay). Iluminasi.com. 26 December 2018.
  71. ^ "Muah chee: Where to find the best in Singapore for families and kids | Young Parents". Archived from the original on 2019-09-06. Retrieved 2019-09-06.
  72. ^ "Hawaii's Ono Kine Grinds (Good Food)". NPR.org. August 18, 2010. Retrieved 2021-06-13.
  73. ^ Aratani, Lori (June 27, 2019). "Baked Butter Mochi". The Washington Post. Retrieved June 13, 2021. Adapted from 'We Are La Cocina: Recipes in Pursuit of the American Dream,' by Caleb Zigas and Leticia Landa.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Mochi&oldid=1197336101"