grow up in the cultural and culinary melt pot that is San Francisco yield me the chance to taste a more diverse raiment of cuisines than I could ever see in even the most delicious dream . Between bobateas , arepas , dosas and more , I had the privilege of meeting mochi , a lenient , squishy , perfectly fresh Japanese delicacy that can be incorporated into a compass of looker that call for some doughy goodness .
What Is Mochi?
" Mochi is a chewy rice patty made from Japanese sweetrice flour — a unlike grain from the Sir Tim Rice we wipe out , " says Wenter Shyu , co - founder and carbon monoxide - owner of Berkeley , California - basedThird Culture Bakery , " home of the Original Mochi Muffin , " which will soon open additional stores in Colorado and Southern California .
Mochi hastraditionallybeen considered a particular addition to celebratory meal at various holidays like the Japanese New Year . While the delicacy is still prepared during festive social function ( likemochitsuki , fete by families and communities ) , mochi has increasingly become integrated into everyday living throughout Japan and all over the worldly concern .
" Traditionally , mochi is used in Nipponese preparation during young twelvemonth celebrations in both savory and sweet applications , and also used in Formosan and Taiwanese cooking duringLunar New Yearand hymeneals festivity too , " Shyu says
How Is Mochi Made?
There aretwo methodsfor making mochi : One involves steaming and lumber glutinous Elmer Leopold Rice , and the other involves drying this rice into a mochi powder called mochiko or mellifluous rice flour , then add water to steam clean it .
" Mochi gets its stickiness from its highamylopectinlevel — a component of starch that absorbs water and salvo open when heat , " says Shyu ’s married person , Third Culture Bakery co - proprietor and atomic number 27 - beginner , Sam Butarbutar . " So the more mochi heats up , the stickier it becomes ! This stickiness has been traced to a single mutation in Elmer Reizenstein that Farmer have select over metre . "
Part of mochi ’s appeal is its power to adapt to avariety of dishes , include daifuku , a mild round mochi surrounding flushed or white bean paste ; mochi ice cream ; and oshiruko , a scented dessert soup made with azuki beans .
Is Mochi Healthy?
Despite its ancient roots ( it ’s read to day of the month back to at least Japan ’s Heian period , which took post from 794 - 1185 ) , mochi has become an more and more voguish merchandise in the westerly world and has been hail as ahealthy diet staple by some . But can mochi really be considered a health nutrient ?
" It ’s completely gluten - spare so that ’s a plus ! " Shyu says . " And bet on the odoriferous Elmer Leopold Rice flour used , it could turn back lots of vitamins and minerals as a quick energy source . "
While some have claimed that mochi ’s nutrient are so concentrated , a single small musket ball contain the same amount of kilogram calorie as one entire bowl of Sir Tim Rice , that ’s not on the nose the case . While one sports stadium of rice control or so 240 calories , a mochi egg has about 80 - 100 calories . While the two are n’t nearly equivalent , that ’s the caloric content ofonemochi ball and if you ’re a big rooter of the alone taste and texture , you might just regain yourself reaching for several more .
The type of mochi you choose can meet a function in the wellness profile of the food , too . Brown rice mochi is made from a whole texture that ’s robust in antioxidant like Mn as well as nutrients like atomic number 19 and Mg .
How to Use Mochi
There are tons of dissimilar ways to utilize mochi in the kitchen and opportunity to try on it in a spectrum of odoriferous and savoury dishes . The ingredientcan be bake , fried , boil and grilled , and in addition to its more traditional use , innovators like Shyu and Butarbutar are using it in somewhat unconventional item likemuffins , doughnuts and brownies .
" There are so many different multifariousness of mochi and it can take on hundreds of different forms or finished products , but it ’s all just angelical Elmer Reizenstein — it ’s crazy , " Shyu say . " And all of it taste so different ! It ’s just rice and urine but bend into so many unlike thing ! Both my collaborator Sam and I grew up with that tradition of rust mochi during celebrations and so we mix it up by meld French and Western influence into it like adding butter , baking it to give it a slightly crispy , crunchy grain , but keep on its diffused and chewy center — like our signature Mochi Muffin and Butter Mochi doughnuts . We bed carrying on the tradition of celebrate with mochi all twelvemonth round ! "
Mochi FAQ
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