Food

When I first heard about mochi, my heart went out to Japan’s children. You see, where I’m from, sweets really are just that: sweet. And so, when I was told that one of the most popular forms of confectionaries in Japan was a cake made from rice and typically stuffed with beans, I couldn’t help but think about what I would have made of that when I was a kid. Not all too impressed, I can tell you. That all changed once I got to try some of the stuff. It was sweet, delicate, and oh, so chewy. But it is at its best when it is freshly made. There are two ways to make this classic Japanese dish, and while both can be lots of fun, one requires some old-fashioned technique and a bit of cumbersome lo-fi tech, and the other way is… well… decidedly easier. We’ll start with the traditional way. Traditional Mochi Making The traditional way to make mochi is quite labor-intensive and requires some heavy-duty hardware. It is made using a type of rice called ‘mochigome,’ a sticky, glutinous rice that is soaked overnight and then steamed in a wooden box called a ‘seirou.’ Once ready,…