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Mochi ice cream must be eaten fast or it may melt. There is a lot to choose from in terms of taste, and it is also extremely simple to prepare at home. It can be used for both savory and sweet dishes.Ĭonsider this: if steamed rice is one type of rice, mochi is a different type of rice.ĭaifuku aisu are small, colorful balls filled with ice cream. However, when the Japanese hear the term “mochi”, they normally think of plain ones. In foreign countries, they seem to be considered as sweets such as mochi ice cream, and some are filled with sweet fillings. There is no other food that has the same unique texture as this dessert. It is naturally white, sticky, elastic, and chewy.īesides, it has no filling or coating and tastes like plain rice. Mochi is a Japanese rice cake made from mochigome (糯米), a kind of glutinous rice with short grain.
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It Is Necessary To Keep Mochi Refrigerated? What Will Happen If I Eat Too Much Mochi? Best mochi maker machine: Frequently Asked Questions.Top Tips For Using Your Best Mochi Maker Machine.Step 5: Pound the dough with the flat beater attachment.
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Working at such high speeds, with every pounding putting his hands at risk of being crushed by the force of the mallet, trust and communication between workers is key to avoiding injury. Nakatani uses a “high-speed mochi-tsuki“, where he works at amazing speeds of three poundings every second. The process that transforms the glutinous rice into chewy “cakes” is called “ mochi-tsuki”. The special technique requires two people to work together, with one turning, moistening and hand-pounding the large ball of sticky rice in a wooden bowl, while the other hits the mound full-force with a mallet. The type of mochi Nakatani specialises in is yomogimochi, mochi mixed with mugwort, which gives it a distinctive green colour. The video gives us an introduction to the importance of mochi in Japanese culture, which is eaten at times of celebration, especially during the New Year period. We were amazed by his skills when we saw him at work in his store last year, and now he’s returned as the star of a brand new video that gives us an insight into the man himself and the amazing technique and passion behind his craft. Located in Nara, the master mochi maker attracts huge crowds whenever he and his colleagues make a new batch of green-coloured mochi, putting on an incredible display of synchronised hand-and-mallet pounding at such high speeds that the process whirls by the naked eye in a wondrous blur. Mitsuo Nakatani has been pounding mochi sticky rice in his shop, Nakatanidou, for 23 years. The man who kneads rice at incredible speeds of three hits per second lets us into his world and tells us why he lives for making mochi.