This style of mochi preparation involves roasting the mochi over a fire or stove, then dipping it into water, and finally coating it with sugar and kinako ( soy flour). Kinako mochi is traditionally made on New Year's Day as an emblem of luck.In addition to mochi, zōni contains vegetables such as taro, carrot, honeywort, and red and white colored kamaboko. Kagami mochi is a New Year's decoration, which is traditionally broken and eaten in a ritual called kagami biraki (mirror opening) and placed on family altars on December 28.Clockwise from upper left: kagami mochi, sakuramochi wrapped in pickled cherry blossom (sakura) leaf, Girls' Day hishi mochi, kashiwa mochi. A kagami mochi is placed on family altars ( kamidana) on December 28 each year. Mochi continues to be one of the traditional foods eaten around Japanese New Year and is sold and consumed in abundance around this time. When people ate kagami mochi after the New Year period, they avoided cutting it with a hōchō (knife) so as not to violate the kami, and smashed it with a wooden hammer after it naturally dried and cracked. In welcoming the New Year, samurai decorated kagami mochi with Japanese armour and Japanese swords and would place them in the tokonoma (alcove in a traditional Japanese room where art or flowers are displayed) to pray for the prosperity of their families in the New Year. Kagami mochi are composed of two spheres of mochi stacked on top of one another, topped with a bitter orange ( daidai).
The custom of kagami mochi (mirror mochi) began among the samurai class during the Muromachi period. Accounts of it can also be found in The Tale of Genji. The nobles of the Imperial court believed that long strands of freshly made mochi symbolized long life and well-being, while dried mochi helped strengthen one's teeth. The first recorded accounts of mochi being used as a part of New Year's festivities are from the Heian period. : 30 In this period, it became customary in the aristocratic society for the bride and groom to eat mochi together at the bride's house three days after the wedding. According to the Ōkagami compiled in the 12th century, emperors and nobilities used to put mochi into the mouths of babies that were 50 days old. In the Heian period (794–1185), mochi was often used in Shinto events to celebrate childbirth and marriage. This legend shows that round white mochi was historically held to have spiritual power. According to the book, when a rich man made a flat mochi from leftover rice and shot an arrow at it, the mochi transformed into a white bird and flew away, and after that, the man's rice field became desolate and barren. In the Bungo no kuni fudoki, compiled in the late 8th century in the Nara period, a legend concerning mochi was described. According to archaeological research, the homemade production of mochi increased beginning in the 6th century ( Kofun period), when earthenware steamers became popular in every household, mainly in eastern Japan. The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries. Red rice was the original variant used in the production of mochi. The process of steaming glutinous rice and making it into a paste is considered to have its origin in ancient China and to have been introduced to Japan from Southeast Asia some time after rice cultivation was introduced to Japan at the end of the Jōmon period ( c. Mochi is similar to dango, which is made with rice flour instead of pounded rice grains. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency.
Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
In Japan, it is traditionally made in a ceremony called mochitsuki ( 餅搗き).
The steamed rice is pounded into paste and molded into the desired shape. Mochi ( もち, 餅) is a Japanese rice cake made of mochigome ( もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.
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