![]() The plant is used for a number of Japanese sweets, including yomogi daifuku, with the green mochi filled with red bean paste. The mochi can be an even green color from the use of powdered yomogi or it may include flecks of yomogi leaf. Kusamochi is a type of mochi made with sticky rice and yomogi, Japanese mugwort plant. ![]() Because there is no rice or dairy used, kuzumochi is both gluten-free and vegan. It can also be eaten with a scoop of sweetened red bean paste on top. Similar to warabi mochi, it’s a popular summertime treat that’s enjoyed with kinako powder and kuromitsu syrup. Kuzumochi is a type of mochi made with the starch of the kuzu (Japanese arrowroot) plant. Botamochi and ohagi can be eaten as-is or coated in kinako powder, aonori seaweed, matcha powder or crushed sesame. Botamochi, named after the peony (botan) flower, is eaten during the springtime, while ohagi, named after Japanese bush clover, is eaten during the fall. They’re eaten during the Buddhist holiday of Ohigan, held in the fall and spring, where people pay tribute to their ancestors by making offerings at Buddhist altars. It has very little flavor by itself, but it’s a popular and refreshing treat to eat during the summertime with toasted kinako (soybean flour) or kuromitsu (brown sugar syrup).īotamochi and ohagi are two names to describe a type of Japanese rice cake consisting of smooth or chunky red bean paste wrapped around a rice ball of sticky mochi rice. Unlike other types of mochi, warabi mochi is made with the starch of the warabi (bracken) plant rather than from mochi rice. ![]() Warabi mochi is a clear dessert with a soft, jelly-like texture that is popular throughout Japan, but particularly in the Kansai region of Western Japan. Sakura mochi is usually eaten during the Hinamatsuri (Girls Day) festival and is also enjoyed throughout the spring season. A salted sakura leaf is wrapped around the mochi for a sweet and salty treat. Like daifuku mochi, it’s made with glutinous rice that has been pounded into a paste, but with a lumpier texture as some grains left partially intact compared to the smooth texture of daifuku. Sakura mochi (cherry blossom mochi) is a light pink colored Japanese rice cake filled with sweetened red bean or white bean. Daifuku typically comes in white, pink, or pale green and can be eaten as is, or toasted lightly so the mochi becomes soft and sticky. “Daifuku” in Japanese literally means “big luck”, so over time has taken on lucky symbolism. It’s made by pounding glutinous rice with a heavy mallet until it becomes sticky, and then wrapping the dough around sweetened anko (red bean paste) or shiroan (white bean paste) and molding the rice into the desired shape. Japanese Mochi, a Soft and Sweet Selection Daifuku Mochiĭaifuku mochi is a small, round cake of soft mochi stuffed with sweetened bean paste. They come in many different forms, including non-rice based varieties. Today, in addition to being used for ceremonial offerings and special occasions, the different types of mochi are enjoyed as a daily treats. Mochitsuki events still takes place at the end of each year as people prepare for the coming New Year. The traditional method of making mochi is called “ mochitsuki”, where whole rice grains are placed in an usu, a large bowl of wood or stone, and are pounded into a paste using a heavy wooden hammer. Later, during the Heian period, mochi became a celebratory food eaten as part of the New Year’s festivities. In early times, mochi were used as an offering to the gods, and afterwards were cut into pieces and shared for good luck. ![]() Mochi is a type of traditional Japanese rice cake that has been enjoyed in Japan for centuries.
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