Sato Kirimochi Mochi Japanese Rice Cake 400 Gram

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And, if you’re looking for some other mochi topping ideas, you could always drizzle it with miso, wrap it with bacon and grill it, top it off with cheese, make little pizzas, use mapo tofu sauce. Biasanya Botamochi ini diajikan saat perayaan hari raya umat Buddha di Ohigan, yang biasanya berlangsung saat musim gugur dan musim semi dimana orang-orang memberikan penghormatan kepada leluhur dengan membuat persembahan di altar Buddha. Grains that have this gene are considered mutants, which explains why most of them are selectively bred to create a grain that is close to having or has a 0% amylose content. Roasted Soybean Flour ( kinako ) - This is a sweeter option, just don’t forget to add a little sugar to the kinako to make it taste right. Kashiwa-mochi is white mochi surrounding a sweet red bean paste filling with a kashiwa oak leaf wrapped around it.

The use is not limited to these dishes, and recently varieties in Chinese or Korean tastes as well as western tastes are enjoyed among Japanese people.It's used as a topping for sweet confections or added to milk or water to make a fortified beverage.

Similarly, mochi waffles are very popular in Hawaii, although I’m not sure if they originated first in Japan or Hawaii. If you want more details on Sato no Kirimochi’s history, check out this article by NTT Comzine (in Japanese). After allowing it to cool for a moment, gently smash the puffed mochi with the palm of your hand or a spatula so that it is a manageable height to work with. According to the Kyoto Confectionery and Bakery Technical College , eating mochi at New Year’s is a way to bring prosperity to you and your family for the year — kind of like American Southerners eating greens and black-eyed peas . The soaking of the glutinous rice is an elemental step in the preparation of mochi, either traditionally or industrially.Once done drying, you can use the kirimochi right away or individually wrap the mochi and freeze it for later use. To eat it, grill it in the toaster oven, microwave it, cook it on a dry frying pan, or add it directly to hot soup. The photos on this post show the kirimochi when spread to fill the entire waffle maker; they were very airy and slightly crispy on the outside. You can also transfer the mochi into a large plastic freezer bag and use a rolling pin to roll the dough out into a large rectangular slab. However, the traditional kirimochi recipes cook glutinous rice, which is then mashed into a sticky consistency.