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{{short description|Japanese rice cake}}{{other uses}}(File:Mochi 002.jpg|thumb|Rice cake {{transliteration|ja|kirimochi}} or {{transliteration|ja|kakumochi}})(File:Rice Cake.jpg|thumb|Rice cake {{transliteration|ja|marumochi}})(File:Mochitsuki-Jan2012.ogv|thumb|Fresh {{transliteration|ja|mochi}} being pounded){{nihongo|Mochi|もち, (wikt:餅#Japanese|餅)}} {{IPA-ja|motɕi||TomJ-Mochi.ogg}} is a Japanese rice cake made of {{nihongo||もち米|mochigome}}, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called {{nihongo||(wikt:餅搗き|餅搗き)|mochitsuki}}.WEB, December 5, 2013, Mochitsuki: A New Year's Tradition,weblink live,weblink September 30, 2020, Japanese American National Museum, While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles.JOURNAL, Isono, Yoshinobu, Emiko Okamura, Teruo Fujimoto, Linear Viscoelastic Properties and Tissue Structures of Mochi Cake, Agric. Biol. Chem., 1990, 54, 11, 2941–2947, 10.1271/bbb1961.54.2941, free, The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency.JOURNAL, Bean, M.M, Esser, C.A., Nishita, K.D., Some Physiochemical and Food Application Characteristics of California Waxy Rice Varieties, Cereal Chemists, 1984, 61, 6, 475–479, The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice.Mochi is similar to {{transliteration|ja|dango}}, which is made with rice flour instead of pounded rice grains.BOOK,weblink The Oxford Companion to Sugar and Sweets, April 2015, Oxford University Press, 9780199313624,

History

Red rice was the original variant used in the production of mochi.weblink" title="web.archive.org/web/20210113233844weblink">Mochi. Nihon-Bunka Iroha Jiten.The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries.weblink" title="web.archive.org/web/20201020025207weblink">Kotobank Mochi. The Asahi Shimbun. 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.BOOK, Otsuka, Hatushige, 2003, Japanese archipelago in the Kofun period, Aoki Shoten, 978-4250203305, {{rp|267}}In the {{transliteration|ja|Bungo no kuni fudoki}}, compiled in the late 8th century in the Nara period, a legend concerning mochi was described. 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. This legend shows that round white mochi was historically held to have spiritual power.weblink" title="web.archive.org/web/20210104035443weblink">History of mochi. Zenkoku Mochi Kogyo Kyodo KumiaiIn the Heian period (794–1185), mochi was often used in Shinto events to celebrate childbirth and marriage. According to the {{transliteration|ja|Ōkagami}} compiled in the 12th century, emperors and nobilities used to put mochi into the mouths of babies that were 50 days old.BOOK, Inaga, Keiji, 1996, ja:新訂総合国語便覧, Daiichi Gakushusha, ja, 978-4-8040-3301-3, {{rp|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.weblink" title="web.archive.org/web/20201105065951weblink">Kotobank Mikayonomochii. The Asahi Shimbun.The first recorded accounts of mochi being used as a part of New Year's festivities are from the Heian period. 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. Accounts of it can also be found in The Tale of Genji.NEWS, Itoh, Makiko, Rice takes prized, symbolic yearend form,weblink The Japan Times Online, 16 February 2016, 30 December 2011, 11 April 2016,weblink" title="web.archive.org/web/20160411072422weblink">weblink dead, The custom of {{transliteration|ja|kagami mochi}} (mirror mochi) began among the samurai class during the Muromachi period. {{transliteration|ja|Kagami mochi}} are composed of two spheres of mochi stacked on top of one another, topped with a bitter orange ({{transliteration|ja|daidai}}). In welcoming the New Year, samurai decorated {{transliteration|ja|kagami mochi}} with Japanese armour and Japanese swords and would place them in the {{transliteration|ja|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. When people ate {{transliteration|ja|kagami mochi}} after the New Year period, they avoided cutting it with a {{transliteration|ja|hōchō}} (knife) so as not to violate the {{transliteration|ja|kami}}, and smashed it with a wooden hammer after it naturally dried and cracked.weblink" title="web.archive.org/web/20201225102832weblink">Kagami mochi FAQ. Maeharaseifun Corporation.Mochi continues to be one of the traditional foods eaten around Japanese New Year and is sold and consumed in abundance around this time. A {{transliteration|ja|kagami mochi}} is placed on family altars ({{transliteration|ja|kamidana}}) on December 28 each year.WEB, Caile, Christopher, Kagami Biraki: Renewing the Spirit,weblink Fighting Arts, 27 February 2016,

Seasonal specialties

{{multiple image|perrow = 2|total_width=300| image1 = Kagami mochi by midorisyu.jpg| image2 = Sakura-mochi 003.jpg| image3 = Kashiwa-mochi.jpg| image4 = Hishimochi.jpg|Potato|20|80|Sweet potato|18|82|Arrowroot|21|79|Tapioca|17|83|Corn (maize)|28|72|Waxy maize|0|100|Wheat|26|74|Rice (long grain)|22|78

Proportion of Amylose and Amylopectin in various starch sourcesHTTPS://ONLINE.SCIENCE.PSU.EDU/CHEM005_WD/NODE/7882, 07-2: Structure of Starches {{!, CHEM 005|website=online.science.psu.edu|access-date=2016-03-14}}{{Dead link|date=April 2020 |bot=InternetArchiveBot |fix-attempted=yes }} ! Starch! Amylose %! Amylopectin %

ja	kagami mochi}}, {{transliteration>ja	sakuramochi}} wrapped in pickled cherry blossom (sakura) leaf, Girls' Day {{transliteration>ja	hishi mochi}}, {{transliteration>ja|kashiwa mochi}}.}} New Year {{transliteration|ja|Kagami mochi}} is a New Year's decoration, which is traditionally broken and eaten in a ritual called {{transliteration|ja|kagami biraki}} (mirror opening) and placed on family altars on December 28. {{transliteration|ja|Zōni}} is a soup containing rice cakes. It is also eaten on New Year's Day. In addition to mochi, {{transliteration|ja|zōni}} contains vegetables such as taro, carrot, honeywort, and red and white colored {{transliteration|ja|kamaboko}}. {{transliteration|ja|Kinako mochi}} is traditionally made on New Year's Day as an emblem of luck. 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 {{transliteration|ja|kinako}} (soy flour).JOURNAL, Julia Y. Wada,Barbara Pogosian, Yumi Sato, Louis E. Grivetti, August 31, 2010, Japanese festival foods,weblink Ecology of Food and Nutrition, 38, 4, 307–350, 10.1080/03670244.1999.9991584, Taylor & Francis Online, Spring The cherry blossom (sakura) is a symbol of Japan and signifies the onset of full-fledged spring. {{transliteration|ja|Sakuramochi}} is a pink-coloured mochi surrounding sweet red bean paste and wrapped in an edible, salted cherry blossom leaf; this dish is usually made during the spring.WEB,weblink Japanese confectionery, Travel Around Japan, 10 March 2016, Children's Day Children's Day is celebrated in Japan on May 5. On this day, the Japanese promote the happiness and well-being of children. {{transliteration|ja|Kashiwa-mochi}} and {{transliteration|ja|chimaki}} are made especially for this celebration. {{transliteration|ja|Kashiwa-mochi}} is white mochi surrounding a sweet red bean paste filling with a {{transliteration|ja|kashiwa}} oak leaf wrapped around it.{{transliteration|ja|Chimaki}} is a variation of a {{transliteration|ja|dango}} wrapped in bamboo leaves. Girls' Day {{transliteration|ja|Hishi mochi}} is a ceremonial dessert presented as a ritual offering on the days leading up to {{transliteration|ja|Hinamatsuri}}, or "Girls' Day" in Japan, on March 3 every year. {{transliteration|ja|Hishi mochi}} is rhomboid-shaped mochi with layers of red, green, and white. The three layers are coloured with jasmine flowers, water caltrop, and mugwort.WEB,weblink What is Hishimochi?, Japan Talk, Spacey, John, 15 March 2016, Traditional preparation (File:Mochitsuki by Bernardo Mayer.jpg|thumb|Steamed rice in a stone mortar being mashed with a wooden {{transliteration|ja|kine}} (pestle) during {{transliteration|ja|mochitsuki}})Traditionally, mochi making is an important cultural event in Japan that involves members of a local community or family. Although less common today, the traditional process still exists in most rural areas, as well as in urban temples, shrines, and community spaces, especially in the days leading up to the new year.WEB, Mochi-tsuki - Calendar 12 - Explore Japan - Kids Web Japan - Web Japan,weblink 2021-11-27, web-japan.org, {{Citation|title=Making Mochi in Japan by Mochi Pounding (Mochitsuki)|url=https://www.youtube.com/watch?v=4lqiBFbf6rc|language=en|access-date=2021-11-27}} The traditional process of mochi-pounding (called {{nihongo||餅つき|mochitsuki}}) involves whole rice as the only ingredient and takes place in three basic steps: Polished glutinous rice is soaked overnight and steamed. The steamed rice is mashed and pounded with wooden mallets ({{transliteration|ja|kine}}) in a traditional mortar ({{transliteration|ja|usu}}).NEWS,weblink Mochitsuki-An International Student Exchange Event Between Juntendo University and Tokyo Medical and Dental University, Okita, Yoko, 2015, Juntendo University, The work involves two people, one pounding and the other turning and wetting the mochi.WEB,weblink Processing Rice's Treasures - The Japanese Table - Food Forum Previous Editions - Food Forum - Kikkoman Corporation, www.kikkoman.com, 2016-03-18,weblink" title="web.archive.org/web/20160407224912weblink">weblink 2016-04-07, dead, They must keep a steady rhythm or they may accidentally injure each other with the heavy {{transliteration|ja|kine}}. The sticky mass is cut or formed into shapes, for example spheres. Modern preparation (File:Mochi Machine in Action.webm|thumb|Cooked rice being automatically tumbled in a modern household machine)(File:Mochimachine3387.JPG|thumb|Making mochi with modern equipment)The modern preparation of mochi uses a sweet flour of sweet rice ({{transliteration|ja|mochiko}}). The flour is mixed with water and cooked on a stovetop or in the microwave until it forms a sticky, opaque, white mass.WEB,weblink Not-So-Stressful Microwave Mochi, The Fatty Reader, 2010-07-14, 2013-01-20,weblink" title="web.archive.org/web/20130120192325weblink">weblink dead, This process is performed twice, stirring the mass in between until it becomes malleable and slightly transparent.Itoh, Makiko, "Rice takes prized, symbolic yearend form {{Webarchive|url=https://web.archive.org/web/20130117185738weblink |date=2013-01-17 }}", Japan Times, 30 December 2011, p. 14.With modern equipment, mochi can be made at home, with the technology automating the laborious dough pounding.WEB,weblink Mochi Making Then and Now, www.discovernikkei.org, 2016-03-18, Household mochi appliances provide a suitable space where the environment of the dough can be controlled.The assembly-line sections in mochi production control these aspects: Viscoelasticity or the products' chewiness by selecting specific species of rice Consistency of the dough during automated pounding process Size Flavourings and fillings Varieties of glutinous and waxy rice are produced as major raw material for mochi. The rice is chosen for tensile strength and compressibility. One study found that in {{transliteration|ja|kantomochi}} rice 172 and BC3, amylopectin distribution varied and affected the hardness of mochi. {{transliteration|ja|Kantomochi}} rice produced harder, brittle, grainy textures, all undesirable qualities except for ease of cutting.JOURNAL, Sasaki, Tomoko, Hayakawa, Fumiyo, Suzuki, Yasuhiro, Suzuki, Keitaro, Kazuyuki, Okamoto, Kaoru, Kohyama, 2013, Characterization of Waxy Rice Cakes (Mochi) with Rapid Hardening Quality by Instrumental and Sensory Methods, Cereal Chemistry, 90, 2, 101, 10.1094/CCHEM-05-12-0058-R, For mass production, the rice variety should be chewy, but easy to separate.Generally, two types of machines are used for mochi production in an assembly line. One machine prepares the dough, while the other forms the dough into consistent shapes, unfilled or with filling. The first type of machine controls the temperature at which the rice gelatinizes. One study found that a temperature of {{cvt|62|C}} corresponds to the gelatinization of mochi. When the temperature fell below this point, the hardening was too slow. It was concluded that a processing temperature below {{cvt|62|C}} was unsuitable for dough preparation.JOURNAL, Matsue, Yuji, Uchimura, Yosuke, Sato, Hirokazu, 2008, Estimation of Hardening Speed of "Mochi" of Glutinous Rice from the Gelatinization Temperature, an Amylographic Characteristic, and the Correlation of the Hardening Speed with Gelatinization Temperature and Air Temperature During the Ripening Period(Quality and Processing),weblink Japanese Journal of Crop Science, 71, 57–61, 10.1626/jcs.71.57, free, Processing Mochi is a variation of a low-calorie, low-fat rice cake. The cake has two essential raw materials, rice and water. Sticky rice (also called sweet rice, Oryza sativa var. glutinosa, glutinous sticky rice, glutinous rice, waxy rice, botan rice, biroin chal, mochi rice, pearl rice, and pulut),{{Citation|last1=Schilling|first1=Robert Louis|title=Method of producing granulated and powdered mochi-like food product and wheat flour substitute|date=Sep 30, 2014|url=http://www.google.com/patents/US8846128|last2=Schilling|first2=Jennifer|access-date=2016-03-18}} whether brown or white, is best for mochi-making, as long-grain varieties will not expand perfectly. Water is essential in the early stages of preparation. Other additives such as salt and other seasonings and flavourings are important for nutritive value and taste. However, additives can cause breakage of the mass, so should not be added to the rice before the cake is formed. The balls of rice are then flattened and cut into pieces or shaped into rounds. The machines for mass production are a hugely expensive investment, and the product should have the proper moisture, to appeal to consumers.{{citation needed|date=July 2020}} Preservation While mochi can be refrigerated for a short storage period,WEB, 2013-01-09, Mochi cooking - Easy ways to enjoy rice cakes,weblink 2021-07-14, The Expat's Guide to Japan, en-US, it can also "become hard and not usable."WEB, July 16, 2019, Mochi (Japanese Rice Cake),weblink 2021-07-14, The Spruce Eats, en, The recommended preservation method is by freezing. The best method for freezing involves wrapping each mochi cake tightly in a sealed plastic bag. Although mochi can be kept in a freezer for almost one year, the frozen mochi may lose flavor and softness or get freezer-burned. Food additives, such as modified tapioca starch, can also extend the shelf life of mochi.JOURNAL, Song, ZhenShan, Zhou, XueSong, Zeng, JianXin, 2009, Effect of modified starch on the properties of Mochi,weblink Modern Food Science and Technology, Chinese, 25, 10, 1210–1211, 1223 ref.7, 1673-9078, CAB Direct, Ingredients Mochi is relatively simple to make, as only a few ingredients are needed for plain mochi. The main ingredient is either {{transliteration|ja|shiratamako}} or {{transliteration|ja|mochiko}}, Japanese sweet glutinous rice flours. {{Inconsistent|date=April 2024|reason=Article states that mochi is made from rice, and dango is made of rice flour}} Both {{transliteration|ja|shiratamako}} and {{transliteration|ja|mochiko}} are made from {{transliteration|ja|mochigome}}, a type of glutinous short-grain rice. The difference between {{transliteration|ja|shiratamako}} and {{transliteration|ja|mochiko}} comes from texture and processing methods. {{transliteration|ja|Shiratamako}} flour has been more refined and is a finer flour with a smoother, more elastic feel.WEB,weblink Shiratamako • Just One Cookbook, Just One Cookbook, en-US, 2016-03-18, 2014-03-12, {{transliteration|ja|Mochiko}} is less refined and has a doughier texture.Other ingredients may include water, sugar, and cornstarch (to prevent sticking).WEB,weblink Sweet Mochi Recipe – Japanese Cooking 101, www.japanesecooking101.com, 2016-03-18, Additional other ingredients can be added to create different variations/flavors.{{citation needed|date=May 2019}} Nutrition (File:NutritionLabel.png|thumb|Nutritional facts table for mochi)Mochi is gluten- and cholesterol-free, as it is made from rice flour.A single serving of {{cvt|44.0|g}} has 96 calories (kilocalories), {{cvt|1.0|g}} of fat, but no trans or saturated fat, {{cvt|1.0|mg}} of sodium, {{cvt|22.0|g}} of carbohydrates, no dietary fiber, {{cvt|6.0|g}} of sugar, and {{cvt|1.0|g}} of protein.WEB,weblink Calories in Japanese Mochi - Calories and Nutrition Facts {{!, MyFitnessPal.com|website=www.myfitnesspal.com|access-date=2016-03-18}} Chemistry and structural composition of glutinous rice (File:Amylose4.svg|thumb|The structure of amylose with alpha 1-4 glycosidic bonds)(File:Dextrin skeletal.svg|thumb|The structure of amylopectin with alpha 1-4 and alpha 1-6 glycosidic bonds)Amylose and amylopectin are both components of starch and polysaccharides made from D-glucose units. The big difference between the two is that amylose is linear because it only has αlpha-1,4-glycosidic bonds. Amylopectin, though, is a branched polysaccharide because it has αlpha-1,4-glycosidic bonds with occasional αlpha-1,6-glycosidic bondsFredriksson, H et al. (1997). The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Elsevier Publications, Carbohydrate Polymers. 35, 119-134. around every 22 D-glucose units.JOURNAL, 10.1002/pat.3501, Electrosprayed maize starch and its constituents (amylose and amylopectin) nanoparticles, Polymers for Advanced Technologies, 26, 8, 917–923, 2015, Ghaeb, Maryam, Tavanai, Hossein, Kadivar, Mehdi, Glutinous rice is nearly 100%BOOK,weblink Starch: Chemistry and Technology, 9780080926551, Bemiller, James N., Whistler, Roy L., 2009-04-06, Academic Press, composed of amylopectin and almost completely lacks its counterpart, amylose, in its starch granules. A nonglutinous rice grain contains amylose at about 10–30% weight by weight and amylopectin at about 70–90% weight by weight.Glutinous or waxy type of starches occur in maize, sorghum, wheat, and rice. An interesting characteristic of glutinous rice is that it stains red when iodine is added, whereas nonglutinous rice stains blue. This phenomenon occurs when iodine is mixed with iodide to form tri-iodide and penta-iodide. Penta-iodide intercalates between the starch molecules and stains amylose and amylopectin blue and red, respectively.WEB,weblink Iodine-Potassium iodide - Solution, 2016-03-23, 2016-04-23,weblink dead, The gelation and viscous texture of glutinous rice is due to amylopectin being more hygroscopicJOURNAL, Svagan, Anna. J., Berglund, Lars A., Jensen, Poul, 2011-04-26, Cellulose Nanocomposite Biopolymer Foam—Hierarchical Structure Effects on Energy Absorption, ACS Applied Materials & Interfaces, EN, 3, 5, 1411–1417, 10.1021/am200183u, 21520887, than amylose, thus water enters the starch granule, causing it to swell, while the amylose leaves the starch granule and becomes part of a colloidal solution.JOURNAL, Hermansson, Anne-Marie, Svegmark, Karin, 1996-11-01, Developments in the understanding of starch functionality, Trends in Food Science & Technology, 7, 11, 345–353, 10.1016/S0924-2244(96)10036-4, In other words, the higher the amylopectin content, the higher the swelling of the starch granule.JOURNAL, Laovachirasuwan, Pornpun, Peerapattana, Jomjai, Srijesdaruk, Voranuch, Chitropas, Padungkwan, Otsuka, Makoto, 2010-06-15, The physicochemical properties of a spray dried glutinous rice starch biopolymer, Colloids and Surfaces B: Biointerfaces, 78, 1, 30–35, 10.1016/j.colsurfb.2010.02.004, 20307959, Though the amylopectin content plays a major role in the defined characteristic of viscosity in glutinous rice, factors such as heat also play a very important role in the swelling, since it enhances the uptake of water into the starch granule significantly. WEB,weblink Dietary carbohydrate composition, www.fao.org, 2016-03-11, The high amylopectin content of waxy or glutinous starches is genetically controlled by the waxy or wax gene. Its quality of greater viscosity and gelation is dependent on the distribution of the amylopectin unit chains. 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. The table below summarizes the amylose and amylopectin content of different starches, waxy and nonwaxy:{| class="wikitable"

The soaking of the glutinous rice is an elemental step in the preparation of mochi, either traditionally or industrially. During this process, glutinous rice decreases in protein content as it is soaked in water. The chemicals that make up the flavour of plain or "natural" mochi are ethyl acetate, ethanol, 2-butanol, 2 methyl 1-propanol, 1-butanol, isoamyl alcohol, 1-pentanol and propane acid.JOURNAL, Lee, Yong-Hwan, 2001, Changes in Chemical Composition of glutinous rice during steeping and Quality Properties of Yukwa,weblink Korean Journal of Food Science and Technology, 2016-03-13, etal, Mochi is usually composed solely of glutinous rice, however, some variations may include the additions of salt, spices and flavourings such as cinnamon (cinnamaldehyde).BOOK,weblink The Whole Food Bible: How to Select & Prepare Safe, Healthful Foods, Kilham, Christopher, 1996-10-01, Inner Traditions / Bear & Co, 9780892816262, en, Food additives such as sucrose, sorbitol or glycerol may be added to increase viscosity and therefore increase gelatinization. Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content.JOURNAL, Ploypetchara, Thongkorn, Suwannaporn, Prisana, Pechyen, Chiravoot, Gohtani, Shoichi, 2014-10-22, Retrogradation of Rice Flour Gel and Dough: Plasticization Effects of Some Food Additives, Cereal Chemistry, 92, 2, 198–203, 10.1094/CCHEM-07-14-0165-R, 0009-0352,

Viscoelasticity

Mochi's characteristic chewiness is due to the polysaccharides in it. The viscosity and elasticity that account for this chewiness are affected by many factors such as the starch concentration, configuration of the swollen starch granules, the conditions of heating (temperature, heating period and rate of heating) as well as the junction zones that interconnect each polymer chain. The more junction zones the substance has, the stronger the cohesiveness of the gel, thereby forming a more solid-like material. The perfect mochi has the perfect balance between viscosity and elasticity so that it is not inextensible and fragile but rather extensible yet firm.JOURNAL, Kapri, Alka, Suvendu Bhattacharya, Gelling behavior of rice flour dispersions at different concentrations of solids and time of heating, Journal of Texture Studies, 2008, 39, 3, 231–251, 10.1111/j.1745-4603.2008.00140.x, Many tests have been conducted on the factors that affect the viscoelastic properties of mochi. As puncture tests show, samples with a higher solid (polysaccharide) content show an increased resistance and thereby a stronger and tougher gel. This increased resistance to the puncture test indicate that an increase in solute concentration leads to a more rigid and harder gel with an increased cohesiveness, internal binding, elasticity and springiness which means a decrease in material flow or an increase in viscosity. These results can also be brought about by an increase in heating time.Sensory assessments of the hardness, stickiness and elasticity of mochi and their relationship with solute concentration and heating time were performed. Similar to the puncture test results, sensory tests determine that hardness and elasticity increase with increasing time of heating and solid concentration. However, stickiness of the samples increase with increasing time of heating and solid concentration until a certain level, above which the reverse is observed.These relationships are important because too hard or elastic a mochi is undesirable, as is one that is too sticky and will stick to walls of the container.

Health hazards

Suffocation deaths are caused by mochi every year in Japan, especially among elderly people.WEB, January 2, 2015, Traditional New Year's food proves deadly again in Japan,weblink July 14, 2021, CBS News, NEWS, 2018-01-02, Delicious but deadly mochi: The Japanese rice cakes that kill, en-GB, BBC News,weblink 2021-07-14, WEB, 2013-12-30, Japan confronts mochi rice-cake death-trap with technological solution,weblink 2021-07-14, the Guardian, en, In 2015, it was reported that according to the Tokyo Fire Department – which responds to choking cases – more than 100 people were hospitalised per year for choking on mochi in Tokyo alone. Also in Tokyo, between 2006 and 2009 there were 18 reported deaths resulting from choking on mochi. As a result of this risk, Japanese authorities put out yearly warnings, advising people to cut mochi into small pieces before consumption.

Popular uses

Mochi may be eaten alone as a major component of a main meal, and is used as an ingredient in other prepared foods.

Confectionery

Many types of traditional {{transliteration|ja|wagashi}} and {{transliteration|ja|mochigashi}} (Japanese traditional sweets) are made with mochi. For example, {{transliteration|ja|daifuku}} is a soft round mochi stuffed with sweet filling, such as sweetened red bean paste ({{transliteration|ja|anko}}) or white bean paste ({{transliteration|ja|shiro an}}).BOOK, Moore, Willamarie,weblink All about Japan : stories, songs, crafts, and more, 2011, Kazumi Wilds, 978-1-4629-0624-6, North Clarendon, Vermont, 34, 868923916, {{transliteration|ja|Ichigo daifuku}} is a version containing a whole strawberry inside.WEB, Ichigo Daifuku,weblink {{transliteration|ja|Kusa mochi}} is a green variety of mochi flavored with mugwort ({{transliteration|ja|yomogi}}).BOOK, Yamashita, Masataka,weblink Tanoshii Wagashi : little bites of Japanese delights, 2015, 978-981-4561-95-2, Singapore, 34–37, 903974479, When {{transliteration|ja|daifuku}} is made with {{transliteration|ja|kusa mochi}}, it is called {{transliteration|ja|yomogi daifuku}}.WEB, MEBUKIYA Yomogi Daifuku, 220 G,weblink 2021-06-14, Ichiba Online Marketplace, en, 2021-06-14,weblink dead, BOOK, Dr. Henschel, Detlev,weblink Edible Wild Plants - Mother Nature's Delicacies Eat or Die!, 2016, 978-3-7375-8111-0, 1. Auflage, Berlin, 959991172,

Ice cream

Small balls of ice cream are wrapped inside a mochi covering to make mochi ice cream. In Japan, this is manufactured by the conglomerate Lotte under the name {{transliteration|ja|Yukimi Daifuku}}, "snow-viewing {{transliteration|ja|daifuku}}".

Soup

• {{transliteration|ja|Oshiruko}} or {{transliteration|ja|ozenzai}} is a sweet azuki bean soup with pieces of mochi. In winter, Japanese people often eat it to warm themselves.
• {{transliteration|ja|Chikara udon}} (meaning "power udon") is a dish consisting of udon noodles in soup topped with toasted mochi.
• {{transliteration|ja|Zōni}}. See New Year specialties below.

Other variations

{{multiple image| align = right| total_width = 320| image1 = Vegan Sanshoku Dango (4453824525).jpg| alt1 = Dangoja|dango}}) can be colored or undyed.| image2 = Mochi Donut.jpg| alt2 = Mochi Donuts| caption2 = Decorated mochi donuts made in San Diego County| footer = }}

• {{transliteration|ja|Dango}} is a Japanese dumpling made from {{transliteration|ja|mochiko}} (rice flour).
• {{transliteration|ja|Warabimochi}} is not true mochi, but a jelly-like confection made from bracken starch and covered or dipped in {{transliteration|ja|kinako}} (soybean flour) with sugar. It is popular in the summertime, and often sold from trucks, not unlike ice cream trucks in Western countries.WEB, Warabimochi {{!, Traditional Dessert From Kansai Region {{!}} TasteAtlas|url=https://www.tasteatlas.com/warabimochi|access-date=2021-02-20|website=www.tasteatlas.com}}
• {{nihongo||饅頭/まんじゅう|ManjÅ«}} is not a true mochi, but a popular traditional Japanese confection made of flour, rice powder, buckwheat, and red bean paste.
• {{nihongo||羊羮|Yōkan}} is a thick, jelly-like dessert. It is made of red bean paste, agar, and sugar. There are two main types: {{transliteration|ja|neri yōkan}} and {{transliteration|ja|mizu yōkan}}.BOOK, Jōya, Moku,weblink Japan And Things Japanese., 2017, Taylor and Francis, 978-1-136-22179-8, 995616118, BOOK, Moku., Jōya,weblink Mock Jōya's Things Japanese, 1964, Japan Times, 4-7890-0281-0, 14868481,
• {{nihongo||索餅|Sakumochi}} is deep fried rice cake twisted into a rope shape. It is often consumed during the Japanese Star Festival called {{transliteration|ja|tanabata}}. There is some confusion about its origin based on evidence from historical records of a dish called {{nihongo||索べい|sakubei}}, which some scholars believe was a confection while others think it was an early form of the wheat noodle {{transliteration|ja|sōmen}}. ({{transliteration|ja|Sakubei}} was made from a mixture of wheat flour and rice flour).BOOK, Ishige, Naomichi, History Of Japanese Food, 17 June 2014, Routledge, 77, 9781136602559,weblink
• "Moffles" (waffles made from toasted mochi) were introduced in about 2000.WEB,weblink 'Mochi' moffles reinvent the waffle, Kazuaki, Nagata, 19 March 2008, Japan Times Online, They are made in a specialized machine as well as a traditional waffle iron.
• Mochi donuts are a hybrid confection originally popularized in Japan by the chain Mister Donut before spreading to the United States via Hawaii.WEB, September 23, 2020, Mochi Donuts Are the Japanese and American Pastry Hybrid Sweeping the Nation,weblink 2021-06-13, Thrillist, en, WEB, December 2, 2020, MoDo Hawaii's wildly popular mochi donuts are coming to the Bay Area {{!, Peninsula Foodist {{!}} Elena Kadvany {{!}} Palo Alto Online {{!}}|url=https://paloaltoonline.com/blogs/p/2020/12/02/modo-hawaiis-wildly-popular-mochi-donuts-are-coming-to-the-bay-area|access-date=2021-06-13|website=paloaltoonline.com}} This confection is "a cross between a traditional cake-like doughnut and chewy mochi dough similar to what's wrapped around ice cream".WEB, 2020-09-20, Mochi doughnuts are sweet, chewy and delightfully uniform,weblink 2021-06-13, Las Vegas Review-Journal, en-US, The Mister Donut style, also known as "pon de ring", uses tapioca flour and produces mochi donuts that are easy to pull apart. Another variation developed in the United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian-style butter mochi.WEB, Kocher, Sarah, April 24, 2021, Never heard of a mochi donut, or dying to get your hands on one? Either way, a Sartell baker has you covered.,weblink 2021-06-13, St. Cloud Times, en-US, WEB, Woo, Candice, 2021-04-19, Mochi Doughnut Craze Coming to Convoy,weblink 2021-06-13, Eater San Diego, en, Mochi donuts made from glutinous rice flour "typically contain half the amount of calories as the standard cake or yeast doughnut".WEB, 2021-04-23, Japanese mochi doughnut chain opening new RiNo location,weblink 2021-06-13, The Know, en-US,

Variations outside Japan

{{multiple image| align = right| total_width = 320| image1 = Kue Moci Kacang.jpg| alt1 = Kue mociJapanese era was Japanese-style mochi introduced and gained popularity. Nowadays, Taiwanese mochi often comes with bean paste fillings.In China, {{transliteration|zh|tangyuan}} is made from glutinous rice flour mixed with a small amount of water to form balls and is then cooked and served in boiling water. {{transliteration|zh|Tangyuan}} is typically filled with black sesame paste or peanut paste and served in the water that it was boiled in.In Hong Kong and other Cantonese regions, the traditional {{transliteration|zh|Lo Mai Chi}} ({{zh|c=糯米糍|j=no6 mai5 ci4}}) is made of glutinous rice flour in the shape of a ball, with fillings such as crushed peanuts, coconut, red bean paste, and black sesame paste. It can come in a variety of modern flavors such as green tea, mango, taro, strawberry, and more.(File:Mochi Singapore 02.jpg|thumb|Mochi in Singapore)In Philippines, a traditional Filipino sweet snack similar to Japanese mochi is called ({{zh|c=甜粿|poj=tiⁿ-kóe}}). There is also another delicacy called espasol with a taste similar to Japanese {{transliteration|ja|kinako mochi}}, though made with roasted rice flour (not {{transliteration|ja|kinako}}, roasted soy flour). The Philippines also has several steamed rice snacks with very similar names to mochi, including , , and . These are small steamed rice balls with bean paste or peanut fillings. However they are not derived from the Japanese mochi, but are derivatives of the Chinese {{transliteration|zh|jian dui}} (called in the Philippines). They are also made with the native process, which mixes ground slightly fermented cooked glutinous rice with coconut milk.In Korea, {{transl|ko|chapssal-tteok}} (Hangul: ) varieties are made of steamed glutinous rice or steamed glutinous rice flour.In Indonesia, is usually filled with sweet bean paste and covered with sesame seeds. comes from Sukabumi, West Java and Semarang, Central Java.WEB, Kueh Moaci Gemini, Cemilan Legendaris Khas Semarang Dengan Citarasa Unik,weblink liputan6.com, 14 September 2022, Indonesian, 19 March 2021, Another Indonesian mochi is yangko, a Yogyakarta mochi made from glutinuous rice.WEB, Yangko: Kuliner Khas Yogyakarta yang Penah Jadi Bekal Diponegoro,weblink kumparan.com, 23 September 2022, Indonesian, In Pontianak, mochi is covered with ground peanut powder and the dish named kaloci.WEB, Isti, Ayu, Resep Kaloci Khas Pontianak, Sajian Kue Tradisional Kenyal dan Lembut,weblink merdeka.com, 22 May 2022, 26 April 2023, Indonesian, In Malaysia, is made from glutinous rice flour and filled with coconut filling and palm sugar. Another Chinese Malaysian variant, is made with same ingredients but their fillings are filled with crushed peanuts.WEB,weblink Welcome citrusandcandy.com - BlueHost.com, www.citrusandcandy.com, There is also , which has similar ingredients and texture to mochi but larger in size. The snack is quite popular in the east coast of Malaysia.WEB,weblink 10 Delicious Traditional Malay Kueh Dissected, 20 March 2017, Saini, Azimin, Michelin Guide, WEB,weblink Resepi Kuih Tepung Gomak Paling Enak, 26 December 2018, Iluminasi.com, ms, In Singapore, is made from glutinous rice flour and is usually coated with either crushed peanuts or black sesame seeds.WEB,weblink Muah chee: Where to find the best in Singapore for families and kids | Young Parents, 2019-09-06, 2019-09-06,weblink dead, In Taiwan, a soft version similar to {{transl|ja|daifuku}} is called {{transl|zh|moachi}} ({{zh|c=|poj=moâ-chî}}) in Taiwanese Hokkien and {{transl|zh|mashu}} ({{zh|c=|p=máshǔ}}) in Taiwanese Mandarin.In Hawaii, a dessert variety called "butter mochi" is made with mochiko, butter, sugar, coconut, and other ingredients then baked to make a sponge cake of sorts.WEB, August 18, 2010, Hawaii's Ono Kine Grinds (Good Food),weblink 2021-06-13, NPR.org, en, NEWS, Aratani, Lori, June 27, 2019, Baked Butter Mochi,weblink June 13, 2021, The Washington Post, Adapted from 'We Are La Cocina: Recipes in Pursuit of the American Dream,' by Caleb Zigas and Leticia Landa.,

See also

• Japanese rice
• Moon rabbit
• {{transliteration|ja|Arare}}
• {{transliteration|ja|Goheimochi}}
• {{transliteration|ja|Hishi mochi}}
• {{transliteration|ja|Hanabiramochi}}
• {{transliteration|ja|Kuzumochi}}
• {{transliteration|ja|Muchi}}
• {{transliteration|ja|Senbei}}, rice crackers
• {{transliteration|ja|Uirō}}

Similar foods in other countries:

• {{transliteration|zh|Lo mai chi}}
• {{transliteration|ko|Chapssal-tteok}}, Korean glutinous rice cakes
• {{transliteration|zh|Jian dui}}
• {{transliteration|zh|Nian gao}}
• {{transliteration|ko|Tteok}}

References

{{reflist|30em}}

External links

• Pounding Mochi with the Fastest Mochi Maker in Japan, YouTube.
• The Tale of Granny Mochi: Kuwata Misao - NHK - 2020

{{Japanese food and drink}}{{Rice Cakes}}{{Glutinous rice dishes}}{{Vegetarianism}}{{Authority control}}