Mochi
Mochi (もち, 餅) [motɕi] ⓘ 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. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki (餅搗き).[1] While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
For other uses, see Mochi (disambiguation).
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.[2] The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency.[3] The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice.
Mochi is similar to dango, which is made with rice flour instead of pounded rice grains.[4]
History[edit]
Red rice was the original variant used in the production of mochi.[5]
The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries.[6] 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.[7]: 267
In the 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.[8]
In the Heian period (794–1185), mochi was often used in Shinto events to celebrate childbirth and marriage. 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.[9]: 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.[10]
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.[11]
The custom of kagami mochi (mirror mochi) began among the samurai class during the Muromachi period. Kagami mochi are composed of two spheres of mochi stacked on top of one another, topped with a bitter orange (daidai). 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. 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.[12]
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 kagami mochi is placed on family altars (kamidana) on December 28 each year.[13]
Processing[edit]
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),[26] 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.[20] The machines for mass production are a hugely expensive investment, and the product should have the proper moisture, to appeal to consumers.
Preservation[edit]
While mochi can be refrigerated for a short storage period,[27] it can also "become hard and not usable."[28] 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.[27] Food additives, such as modified tapioca starch, can also extend the shelf life of mochi.[29]
Ingredients[edit]
Mochi is relatively simple to make, as only a few ingredients are needed for plain mochi. The main ingredient is either shiratamako or mochiko, Japanese sweet glutinous rice flours. Both shiratamako and mochiko are made from mochigome, a type of glutinous short-grain rice. The difference between shiratamako and mochiko comes from texture and processing methods. Shiratamako flour has been more refined and is a finer flour with a smoother, more elastic feel.[30] Mochiko is less refined and has a doughier texture.
Other ingredients may include water, sugar, and cornstarch (to prevent sticking).[31] Additional other ingredients can be added to create different variations/flavors.
Viscoelasticity[edit]
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.[45]
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.[45]
Health hazards[edit]
Suffocation deaths are caused by mochi every year in Japan, especially among elderly people.[46][47][48] 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.[46]
Similar foods in other countries: