Mochi

A ***Mochi*** (Japanese: 餅, もち) is Japanese rice cake made of *mochigome*, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called *mochitsuki*. While also 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. This rice is characterized by its low level of amylose starch, and is derived from short- or medium-grain japonica rices. The protein concentration of the rice is higher than that of normal short-grain rice, and the two also differ in amylose content. In *mochi* rice, the amylose content is negligible, and the amylopectin level is high, which results in its gel-like consistency.

Mochi is similar to *dango*, but is made using pounded intact grains of rice, while dango is made of rice flour.

# History

The process of steaming glutinous rice and making it into a paste is considered to have its origin in ancient China, but this process is considered to have been introduced to Japan from Southeast Asia some time after rice cultivation was introduced to Japan at the end of the Jomon period. Red rice was the original variation used in the production of *mochi*.

Since the Japanese have a fondness for the particular stickiness of *mochi*, they have developed a unique *mochi* culture while having elements in common with similar foods in other Asian countries. According to archaeological research, it is considered that the opportunity to make *mochi* increased since the sixth century in the Kofun period, when earthenware steamers became popular in every household mainly in eastern Japan.

In *Bungo no kuni fudoki* compiled in the late eighth century in the Nara period, a legend concerning *mochi* was described. According to the book, when a rich man made a flat *mochi* from the remaining 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 poor. This legend shows that ancient Japanese believed that white round *mochi* had spiritual power.

In the Heian period, *mochi* was often used in Shinto events to celebrate childbirth and marriage. According to *Ōkagami* compiled in the 12th century, emperors and nobilities used to put *mochi* into the mouths of babies 50 days old. 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.

The first recorded accounts of *mochi* being used as a part of New Year's festivities are from the Japanese 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 oldest Japanese novel, *The Tale of Genji*. The custom of *kagami mochi* (mirror mochi) began among the samurai class during the Muromachi period. *Kagami mochi* is composed of two spheres of *mochi* stacked on top of one another, topped with an orange (*daidai*). In welcoming the New Year, samurai decorated *kagami mochi* with Japanese armour and Japanese swords 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.

Even today, *mochi* continues to be one of the traditional foods eaten around Japanese New Year, as it is sold and consumed in abundance around this time. A *kagami mochi* , is placed on family altars (*kamidana*) on December 28 each year.

# Seasonal specialities

### **New Year**

* *Kagami mochi* is a New Year decoration, which is traditionally broken and eaten in a ritual called *kagami biraki* (mirror opening).
* *Zōni* is a soup containing rice cakes. It is also eaten on New Year's Day. In addition to *mochi, zōni* contains vegetables such as taro, carrot, honeywort, and red and white colored *kamaboko*.
* *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, finally coating it with sugar and *kinako* (soy flour).

### **Spring time**

The cherry blossom (*sakura*), is a symbol of Japan and signifies the onset of full-fledged spring. *Sakuramochi* is a pink-coloured *mochi* surrounding sweet *anko* and wrapped in an edible, salted cherry leaf; this dish is usually made during the spring.

### **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. *Kashiwa-mochi* and *chimaki* are made especially for this celebration. *Kashiwa-mochi* is white *mochi* surrounding a sweet *anko* filling with a Kashiwa oak leaf wrapped around it. *Chimaki* is a variation of a *dango* wrapped in bamboo leaves.

### **Girls' Day**

*Hishi mochi* is a ceremonial dessert presented as a ritual offering on the days leading up to *Hinamatsuri* or "Girls' Day" in Japan. *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.

# Traditional preparation

Traditionally, *mochi* was made from whole rice, in a labor-intensive process. The traditional *mochi*-pounding ceremony in Japan is *mochitsuki*:

1. Polished glutinous rice is soaked overnight and steamed.
2. The steamed rice is mashed and pounded with wooden mallets (*kine*) in a traditional mortar (*usu*). The work involves two people, one pounding and the other turning and wetting the mochi.  They must keep a steady rhythm or they may accidentally injure each other with the heavy *kine*.
3. The sticky mass is cut or formed into shapes, for example spheres.

# Modern preparation

*Mochi* is prepared from a flour of sweet rice (*mochiko*). The flour is mixed with water and cooked on a stovetop or in the microwave until it forms a sticky, opaque, white mass. This process is performed twice, and the mass is stirred in between until it becomes malleable and slightly transparent. With modern equipment, *mochi* can be made at home, with the technology automating the laborious dough pounding. 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:

1. Viscoelasticity or the products' chewiness by selecting specific species of rice
2. Consistency of the dough during automated pounding process
3. Size
4. 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 Kantomochi rice 172 and BC3, amylopectin distribution varied and affected the hardness of *mochi*. Kantomochi rice produced harder, brittle, grainy textures, all undesirable qualities except for ease of cutting. 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 62 °C corresponds to the gelatinization of *mochi*. When the temperature fell below 62 °C, the hardening was too slow. It was concluded that a processing temperature below 62 °C was unsuitable for dough preparation.

# 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*), 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 in terms of 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 cake must be steamed (rather than boiled) until it gains a smooth and elastic texture. The balls of rice are then flattened, 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.

# Preservation

The best preservation for *mochi* is refrigeration for a short storage period. For preserving larger batches over an extended time, freezing is recommended. 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.

# Ingredients

*Mochi* is relatively simple to make, as only a few ingredients are needed for plain, natural *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 Japanese 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. Mochiko is less refined and has a doughier texture.

Other ingredients may include water, sugar, and cornstarch (to prevent sticking). Additional other ingredients can be added to create different variations/flavors.

# Nutrition

The caloric content of a matchbox-sized piece of *mochi* is comparable to that of a bowl of rice. Japanese farmers were known to consume it during the winter to increase their stamina, while the Japanese *samurai* took *mochi* on their expeditions, as it was easy to carry and prepare. *Mochi* is gluten- and cholesterol-free, as it is made from rice flour. A single serving of 44.0 g has 96 Calories (kilocalories), 1.0 g of fat, but no trans or saturated fat, 1.0 mg of sodium, 22.0 g of carbohydrates, 0 g of dietary fiber, 6.0 g of sugar, and 1.0 g of protein.

# Chemistry and structural composition of glutinous rice

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 bonds around every 22 D-glucose units. Glutinous rice is nearly 100% 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. The gelation and viscous texture of glutinous rice is due to amylopectin being more hygroscopic 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. In other words, the higher the amylopectin content, the higher the swelling of the starch granule.

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. The swelling increases at about 10% in volume per 10 °C temperature increase. 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:

* **Table 1. Proportion of Amylose and Amylopectin in various Starch Sources**

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 ester acetic acid, ethanol, 2-butanol, 2 methyl 1-propanol, 1-butanol, 3-methyl 1 butanol, 1-pentanol and propane acid.

Mochi is usually composed solely of glutinous rice, however, some variations may include the additions of salt, spices and flavourings such as cinnamon (cinnamaldehyde). 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.

# 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.

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. According to the Tokyo Fire Department which responds to choking cases, mochi sends more than 100 people to the hospital every year in Tokyo alone. Between 2006 and 2009, 18 people died from choking on mochi in the Japanese capital, according to the city's fire department. In 2011, Japanese media reported eight mochi-related deaths in Tokyo in January.

Every year, Japanese authorities warn people to cut mochi into small pieces before eating it. The Tokyo Fire Department even has a website offering tips on how to help someone choking on mochi by performing an abdominal thrust.

# Popular uses

Though mochi is often consumed alone as a major component of a main meal, it is also used as an ingredient in many other prepared foods.

### **Confectionery**

Many types of traditional *wagashi* and mochigashi (Japanese traditional sweets) are made with *mochi*. For example, *daifuku* is a soft round *mochi* stuffed with sweet filling, such as sweetened red bean paste (anko) or white bean paste (*shiro an*). *Ichigo daifuku* is a version containing a whole strawberry inside.

*Kusa mochi* is a green variety of *mochi* flavored with *yomogi* (mugwort). When *daifuku* is made with *kusa mochi*, it is called *yomogi daifuku*.

### **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 *Yukimi Daifuku*, "snow-viewing daifuku".

### **Soup**

* *Oshiruko* or *ozenzai* is a sweet azuki bean soup with pieces of *mochi*. In winter, Japanese people often eat it to warm themselves.

* *Chikara udon* (meaning "power udon") is a dish consisting of udon noodles in soup topped with toasted mochi.
* *Zōni*. See New Year specialties below.

# Other variations

* *Dango* is a Japanese dumpling made from *mochiko* (rice flour).
* *Warabimochi* is not true *mochi*, but a jelly-like confection made from bracken starch and covered or dipped in *kinako* (soybean flour) with sugar. It is popular in the summertime, and often sold from trucks, not unlike ice cream trucks in Western countries.
* *Manjū* (饅頭,まんじゅう)is not a true *mochi*, but a popular traditional Japanese confection. Made of *flour*, *rice* powder, *buckwheat*, and *red bean paste*.
* *Yōkan* (羊羮) is a thick, jelly-like dessert. It is made of red bean paste, agar, and sugar. There are two main types: Neri yōkan and mizu yōkan.
* More recently, "Moffles" (a waffle made from a toasted *mochi*) has been introduced. It is made in a specialized machine as well as a traditional waffle iron.
* *Sakumochi* (索餅) is deep fried rice cake twisted into a rope shape. It is often consumed during the Japanese Star Festival called *Tanabata*. There is some confusion about its origin based on evidence from historical records of a dish called *sakubei* (索べい), which some scholars believe was a confection while others think it was an early form of the wheat noodle *sōmen*. (*Sakubei* was made from a mixture of wheat flour and rice flour).

# Variations outside Japan

In Taiwan, a traditional Hakka and Hoklo pounded rice cake was called *tauchi* (Chinese: 豆糍; Pe̍h-ōe-jī: *tāu-chî*) and came in various styles and forms just like in Japan. Traditional Hakka *tauchi* is served as glutinous rice dough, covered with peanut or sesame powder. Not until the Japanese era was Japanese-style mochi introduced and gained popularity. Nowadays, Taiwanese mochi often comes with bean paste fillings.

In China, *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. 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 *Lo Mai Chi* (Chinese: 糯米糍; Jyutping: *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.

In Philippines, a traditional Filipino sweet snack similar to Japanese mochi is called *tikoy* (Chinese: 甜粿; Pe̍h-ōe-jī: *tiⁿ-kóe*). There is also another delicacy called *espasol* with a taste similar to Japanese *kinako mochi*, though made with roasted rice flour (not *kinako*, roasted soy flour). The Philippines also has several steamed rice snacks with very similar names to *mochi*, including *moche*, *mache*, and *masi*. 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 *jian dui* (called *buchi* in the Philippines). They are also made with the native galapong process, which mixes ground slightly fermented cooked glutinous rice with coconut milk.

In Korea, *chapssal-tteok* (Hangul: 찹쌀떡) varieties are made of steamed glutinous rice or steamed glutinous rice flour.

In Indonesia, *kue moci* is usually filled with sweet bean paste and covered with sesame seeds. Kue Moci comes from Sukabumi, West Java.

In Malaysia, *kuih kochi* is made from glutinous rice flour and filled with coconut filling and palm sugar. Another Chinese Malaysians variant, *loh mai chi* is made with same ingredients but their fillings are filled with crushed peanuts. There is also *kuih tepung gomak*, which has similar ingredients and texture to Mochi but larger in size and the snack was quite popular in the east coast of Malaysia.

In Singapore, Muah Chee is made from glutinous rice flour and is usually coated with either crushed peanuts or black sesame seeds.

In Taiwan, a soft version similar to daifuku is called *moachi* (Chinese: 麻糍; Pe̍h-ōe-jī: *moâ-chî*) in Taiwanese Hokkien and *mashu* (Chinese: 麻糬; pinyin: *máshǔ*) in Taiwanese Mandarin.

In Hawaii, a dessert variety called "butter mochi" is made with butter, sugar, coconut, and other ingredients then baked to make a sponge cake of sorts.

# See also

* *Arare*
* *Hishi mochi*
* *Hanabiramochi*
* *Muchi*
* *Senbei*, rice crackers
* *Uirō*
* Japanese rice

Similar foods in other countries:

* *Chapssal-tteok*, Korean glutinous rice cakes
* *Bánh giầy*
* *Kochi*
* *Nian gao*
* *Sapin sapin*
* *Tteok*