This type of mochi (also known as abekawa mochi in Shizuoka) is sprinkled with sweetened kinako (soybean powder) and is best when the mochi is freshly made and warm. This type of mochi is usually called "botamochi" in spring and "ohagi" in autumn. They are eaten during the Buddhist holiday Ohigan, which takes place twice a year during the spring and autumn equinoxes. Bota Mochi (Ohagi)īota mochi or ohagi is like a daifuku turned inside out, where the mochi ball is on the inside and the filling, such as red bean paste, is coated on the outside. You can also find other filling variations such as ichigo (strawberry). Daifukuĭaifuku mochi is a type of mochi that is big, soft, and round, with anko�(sweet red bean paste) inside.
So, what types of mochi are there, and in what kinds of dishes will you find it? Mochi is largely used in many types of wagashi, Japanese sweets (lovely when paired with� matcha green tea), as well as in many savory Japanese dishes. If you grill or boil it, it will return to its original stretchy and chewy consistency. Freshly-made mochi will become hard over time, so to preserve it, the mochi is pre-portioned and dried or frozen to keep for up to a year. Mochi can be made into small bite-sized�pieces and eaten in many ways. Once smooth and stretchy, you can eat the mochi immediately. A group activity, the collaborative nature of making mochi brings people together. However, making mochi together with family and friends is still commonly practiced throughout Japan as a part of celebrating the Japanese New Year. Mochitsuki is hard work, but now of course there are machines to do this process. One person is needed to pound the mochi, and the other person to turn it over and add water to get the right consistency and texture. This pounding of the rice into mochi is called mochitsuki.
Making mochi the traditional way involves a mortar and a heavy mallet with at least two people. Firstly, the mochigome is soaked in water overnight, then it is steamed, and finally mashed and pounded into its soft, sticky state. Mochi is made from glutinous, short-grain rice called mochigome (mochi rice), which�is known for having a chewier texture than regular rice. A typical piece of mochi is a sticky and stretchy dough made of rice that has been pounded until smooth and can take on a variety of sweet and savory forms. Different regions of Japan have different mochi specialties and mochi is also widely used in home cooking. However, mochi is very versatile with endless flavor possibilities and is used in a number of different Japanese dishes. On its own, mochi tastes like rice but has a sticky, stretchy, soft, and chewy texture. Learn more about other iconic New Year's dishes in Osechi Ryori: Symbolic Japanese New Year Foods and Their Meanings. Now eaten all year round, mochi still has associations with various festivals and seasonal events throughout the year, such as Japanese New Year celebrations. In ancient Japan, it was believed that mochi held a divine presence, so it was regarded as a sacred food that was eaten for health and good fortune.