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Home , Daifuku, Dango, Frances Hashimoto, Green tea, Japanese rice, Matcha

Mochi

By Nicole Harripersad Table of Contents

Desserts with ...... Page 5 Mochi !! ...... Page 6 How do you make Mochi? ...... Page 7

Tips and Tricks ...... Page 8 Mochi Today ...... Page 9 Mochi in NYC ...... Page 10 Mochi at home

Easter Mochi

Mochi at a restaurant What Is Mochi? the body and increase energy. Mochi’s sweet taste nourishes the pancreas, spleen, and stomach. Mochi is an excellent source of food for people who are in a weak condition. Japanese farm- ers and laborers favor mochi during colder months because of its reputation for increasing one’s stamina. So this can be a big help for students taking major exams during schools Mochi is recommended for Fresh health problems such as anemia, imbalances in blood sugar, and weak intestines. to people for good health and ylose. In Women who are pregnant fortune. Later on mochi was mochi, the amylose content and are lactating can benefit, eaten for various occasions or was insignificant, which because it strengthens both as a regular snack . results in its gel like texture. the mother and child which Mochi is a Mochi has a strange mixed Mochi is also said to give encourages a plentiful japanese cake made of structure which contained strength to those eating it. supply of milk. With its high Mochigome, a short grain amylopectin gel, grains, The use of two mochi calcium and iron mostly the glutinous sweet rice that is and air bubbles.This rice has symbolizes the passage of mochi is traditionally given much sticker than regualr rice a lack of amylose,(a type of time, one for the previous year to women after childbirth. which originated in . It resistant in the starch that and one for the new year. it is Mochi is not only tasty but is unknown who invented makes digesting these sweet also said that they represent comed with amazing health mochi but the japanese say- things a bit slow, and is de- the moon and the sun or have benefits as well that it was created by a priest rived from short japonica a yin and yang type meaning. in japan for church members . These sweet treats con- Now That sounds very very in the era 794, mochi were tain a lot of starch in them. interesting and very yummy once originally made as offer- The concentration in too!! It is also said that in ings to the kami, or “Gods”, at the rice is much higher than some of the Japanese folklore shrines. Mochi’s were cut into in normal short-grain rice, and in traditional medicine. small pieces and were given and the two also differ in am- Mochi has the ability to warm with Mochi

Dango is a Japanese dump- ling and a sweet made from mochi. It is often served with green . is eaten year-round, but the different varieties are traditionally eaten in some given seasons. Three to four pieces of dango are often served on a . The three main flavors in Dango is usu- ally red beans, eggs, or . You can eat dango on a stick or you can have them toasted by a fire like Nearly all daifuku are mostly how marshmallows are which Its even better during the hot covered in a fine layer of corn are even tastier. summer days of japan. It’s aifukumochi Zenzai is a very D or potato starch to keep them Dango is tasty no matter how popular to enjoy zenzai with or Daifuku is a Japanese sweet traditional Japanese . from sticking to each other, you would eat them. sour pickled plums or konbu that consists of a small round It’s a thick sweet which or fingers. the Daifuku can be tea to provide a refreshing mochi, stuffed with sweet fill- consists of boiled azuki beans cooked either steamed over a contrast to the sweet flavor. ing, which is most commonly “” and is often stove pot, or it can be cooked anko, a sweetened red bean served with mochi or dango in the microwave too. But paste made from azuki beans, in the soup or on the side. with the microwave method, or matcha green tea powder. Oshiruko or is an- the sticky tasty mochi is ready Daifuku comes in many other name used in east of in no time Both the Mochi varieties. Yomogi (grass fill- Japan where azuki beans are and daifuku are very popular ing) Ichigo (served with a boiled and then crushed into in Japan. whole strawberry, and my paste and it has a more of a favorite Sakura ( Japanese watery consistency than ze- blossom filling) They were nzai.Sweet azuki bean soup gaining so much popularity with sticky mochi is a very and many peoplebegan to eat calm and comforting sweet them toasted. They were also for Japanese people during used for gifts in the winter time, or chilled ceremonies and occasions. and serve cold with on warmer days. The Best Dessert of all!! Mochi IceCream attended Hollenbeck Junior Angeles’ Little Tokyo, home will never be forgotten thanks High School. She later on to the company’s headquarters to Frances Hashimoto. received her bachelor’s degree since it was founded in 1910, from the University of and devoted much time to the Southern in 1966 recognition and expansion to and became an elementary the Japanese community in school teacher. She taught third Southern California. She also grade for four years until her helped strengthen ties between mother, who had been a widow, Little Tokyo and Minami Otsu asked her to join the family Dori Shotengai in Nagoya, Los business full time in 1970. She Angeles’ first sister city. But then became the chief it comes with great sadness, executive officer of Mikawaya Frances Hashimoto, has died in 1970, when she was 27 years due to lung . She passed old. away Nov. 4, 2012 at her home formed and handled. Where Hashimoto’s husband, Joel in Pasadena. can you find this delicious Friedman, conceived the idea But because of her invention treats? You can find these ow this is a whole of taking small orbs of ice of the sweet mochi icecream N popular desserts served in some new turn in the dessert world cream and wrapping them in a has left a huge impact through Japanese restaurants in the U.S. of Japan itself. Behold!! Mo- Japanese traditional out the world. Not only to the And they can be purchased in chi Icecream. It’s a confection mochi . She decided food industry, but to the super US grocery stores including made from Japanese mochi to expanded on her husband’s markets, and for other restau- Trader Joe’s and Costco. with an ice cream filling. The idea, and invented the fusion rants as well. Mochi Icecream Now the other question that ice cream flavors the insides of dessert now popular in the is on people’s mind is “who cre- the dessert while the United States and elsewhere. ated mochi icecream? And that mochi adds sweetness and a Hashimoto introduced seven was none other than Frances cool texture. Ice creams used in flavors in the mochi product Hashimoto. Hashimoto was the mochi includes the line. Mikawaya began the the former president and CEO traditional flavors such as production of of Mikawaya, and is credited vanilla, , and yes in the United States in 1993. as the creator and inventor of strawberry. There are also Research and development mochi ice cream. strange but other unique took almost over a decade to Hashimoto’s parents, flavors for the mochi ice cream realize the mass production Koroku and Haru Hashimo- like kona , plum wine, form used today, due to the to, owned the family-owned and red bean. complex interactions of the Mikawaya , a Japanese The treat is dusted with ingredients contained. bakery which opened in 1910 potato or corn starch to keep Hashimoto was involved to in .Hashimoto it from sticking while being the revitalization of Los How do you make Mochi?

with some cornstarch and place A quick video on How to make Mochi from a microwave Ingredients 1 Wrap red bean paste in mochi seam side down in a aluminum foil and place in the paper muffin liner to prevent 1 cup sweetened red bean paste freezer for at least 3 hours. Mix from sticking. Repeat until all 1 cup sweet rice sweet and 1 teaspoon the mochi and red bean paste is (mochiko) of green tea powder thoroughly used. 1 teaspoon green tea powder in a microwave-safe glass or 1 cup water a ceramic bowl. Stir in water, 4 Decorate them! Yes, you 1/4 cup white sugar then sugar. Mix until smooth. can decorate them.Many peo- 1/2 cup cornstarch, for Cover bowl with plastic wrap. ple like to decorate their moch- rolling out the dough is with cute faces or make them 2 Cook the rice flour mix- look like cute animals. And Traditional Mochi Making Prep Time: 30 minutes ture inside the when your done, you have the Cook Time: 5-10 minutes microwave for 3 minutes and best part of all. You serve your Ready in: 3 and a half hours 30 seconds. Meanwhile, you treats with your friends and can remove the red bean paste family or eat them all yourself. from the freezer and divide the paste into 8 equal balls. Set Sweet Rice aside. Stir rice flour mixture and heat for another 15 to 30 seconds.

Dust work surface with 3 Hello Kitty Mochi cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 1 or maybe 2 table- spoons. Flatten the mochi ball and place 1 piece of frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle Tips and Tricks and don’t want to cook your 2. This is a huge benefit when mochi over the stove top for working with chocolate and over 15 minutes, thats fine. confections, but if you have You can always microwave it. hen you’re W naturally warm-hands I would You can microwave your liquid making mochi for the first suggest washing with very cold mochi in the microwave for 3 time, it isn’t very easy. In fact its water before you get started. It and a half minutes. Whens it’s very hard and there’s a much will keep the dough from stick- done being cooked through. longer process to it. So here are ing as much from you again. Carefully take it out. It’s going some useful tips if you are ever to be very hot. And then wait wanting to try to make yourself for your mochi to cool down some mochi. 3. Play around with extracts til you start to knee out your or food colors--I don’t think mochi. Tips & Tricks that it’s exactly traditional, but it gives the final treats a . You can add fruits and nuts . Dust EVERYTHING with 5 6. To make the mochi round you can always use plastic wrap 1 great look and taste. Try to on top of your mochi or on the (or potato or corn) and wrap the mochi in it tightly and form it to a ball. Or if your a start out with just a few drops inside as a filling. Give that starch: the surface, your hands, professional confectioner, squeeze the mochi out of your had until of red coloring. Pink mochi is mochi an extra kick. Not all spoons, plates. This dough is a tiny ball plops out. Make sure your hands are cold, and covered always traditional. Or if you mochi has to be creamy. You incredibly sticky and it’s the with starch to roll the mochi up again. want them hot pink add more can give it a crunch with al- only way to handle it. You don’t red for the final look. You can monds, cashews, or peanuts. want your hands to have bits of also use food dyes like beets sticky mochi stuck onto your or matcha green tea powder to fingers and palm, that would be give it a color than using dyes pretty annoying. themselves. If you forgot to dust your Another tip, for vegans out mochi, and your hands are there, you can use vegetables already sticky, wash your hands too. just blend then and strain and dry them. Then you get out remains and add them to your starch and start to dust in your mochi, you can use the on your mochi. Dust no matter liquid for the mochi on the what sticky sweet you’re outside and for filling. and going to be working with. you can use bits of the veggies 7. Remember mochi is very very hard to chew a bit, make sure themselves and add tiny pinch- it’s not hard. Microwave it to make it soft. When its soft you have es of sugar to make them sweet to chew your mochi over and over again until it starts to melt in for your filling as well. your mouth a little. Chewy mochi is the best. So savor and enjoy your mochi well 4. If you’re being very lazy Mochi Today

benefits. This is the most very import reason why to eat mochi. There’s no denying that Mochi isn’t exactly a health food. But believe it or not, mochi actually provides your body with a number of substantial . A little Mochi a day keeps the doctor away! The delicious and sweet treat provides your body with a handful of beneficial nu- trients which includes bone-strengthening calcium, blood-pressure-lowering potassium, and energizing B with whatever flavor you would . I If you’re craving a hoose. They’re all so yummy. sweet treat, go with Mochi It’s It’s the perfect grab-and- better for you than most desserts. oday mochi is every go snack .Mochi goes beyond T Food is one of life’s greatest where you go. In the streets of the snacks in a bowl occasions. joys and everybody deserves chinatown in Manhattan. In Since no bowl or spoon is something sweet in their life. your japanese restaurants, or required, Mochi I is the perfect If you’re tired of brownies in your local anime shows you snack for anytime of the day. and cake, it’s time to make a would watch. And many Whether you’re in a rush to get change. Your taste buds will people today eat mochi for out the door or you’re hanging thank you. many good reasons. with friends, Mochi is perfect

Mochi is more exciting than for any occasion. a regular old sweet treat. For Pick up a box of Mochi Example: you need Mochi Ice and you will be glad you did. Cream in your life. The unique They make it perfect eating flavors and texture of Mo- mid-morning , afternoon or late chi are exciting and delicious. night bite. Premium ice cream encased in It has surprising health our fresh, pastry-like Mochi benefits. This is the most very dough you really can’t go wrong Mochi in NYC Cha An http://www.chaanteahouse.com/wp/ 230 E 9th St, New York, NY 10003 Beard Papa http://beardpapa.com/ 2167 Broadway, New York, NY 10024 Minamoto Kitchoan http://www.kitchoan.com/ 185 Greenwich St, New York, NY 10006 Nanatori http://nanatorijapaneseny.com/ 162 Montague St, Brooklyn, NY 11201 Miyabi II Asian Fusion http://www.miyabiii.com/ 1348 Forest Ave, Staten Island, NY 10302