CHEW ON THIS: JAPANESE MOCHI

Until recently, my experience with Japanese 
"Mochi" was limited to seeing boxes with that word in the frozen dessert section at Trader Joe's. I finally got to taste them and became hooked on the chewy rice texture. 

Mochi is rice-covered ice cream, however; ice cream mochi is but one of the many different kinds of mochi: Mochi actually refers just to the paste made by pounding steamed glutinous rice into dough, and then forming it in various shapes.

The exact origin of mochi is unknown, though it is said to have come from China. By the 8th century it had become a Japanese New Year's treat eaten exclusively by noblemen and the emperor known as "wagashi" and "mochigashi." 

Mochitsuki

As with many things traditional Japanese, there is a ceremony to prepare mochi called "mochitsuki," where two people, using special mallets, beat the rice in a wooden bowl. Modern mochi is also made by machine, and is found in every Asian grocery store in Southern California.

Dried Machined Mochi Bricks

Mochi Production

A match-box sized brick of plain mochi has the same caloric content as a bowl of rice. Ancient Samurai took mochi to the battlefield for its ease of transport and preparation. Japanese farmers eat mochi on cold winter days to keep up their strength. Today, it is eaten every day by all classes of people.

The savory version Japanese eat at home come as dried mochi bricks, found in any Japanese market. Heating by baking or grilling renders the mochi soft and inflated, and can then be dipped in soy sauce, or cut into smaller pieces as dumplings in soup.    

Grilled Mochi Pieces

Mochi Soup

Grilled Mochi with Nori

 The mildly sweet wagashi version now comes in literally thousands of varieties with different flavor pairings of mochi and fillings, due to centuries of the New Year's Day tradition.  The level of artistry to create these colorful candies grows each year.

Ichigo Daifuku

The basic is called "Daifuku," with a plain soft round mochi skin stuffed with sweetened red bean paste. "Ichigo Daifuku" is a version containing a whole strawberry inside.  "Kusa Mochi" is a green variety of mochi flavored with mugwort. And the list goes on and on.

Assorted Mochi

A Showcase of Mochi

 In Los Angeles, the best selection of fresh, homemade wagashi is at Fugetsu-Do in Little Tokyo.  It's a small old-fashioned Japanese sweets shop that offers a few dozen varieties of the treats.  The friendliest to the American palate are the fruit-flavored ones but don't be afraid to try the milder authentic daifuku with red or white bean paste: It's a texture thing.

For the ice cream version, head around the corner to Mikayawa. They not only make the ice cream mochi for Trader Joe's, but offer many more flavors at the Little Tokyo store.

Asoorted Ice Cream Mochi

One freezer case holds ice cream mochi in rich creamy flavors like strawberry, chocolate, vanilla, coffee, green tea, red bean and mango.   

Another freezer case will make your tongue hard with food woody when you read the sign "Mochi-Lato." That translates to gelato mochi, an even denser, richer and creamier ice cream ball in gourmet flavors like plum wine, hazelnut and toasted coconut to leave you joyously sticky.  






Fugetsu-Do
315 E 1st St

Los Angeles, CA 90012

(213) 625-8595 

Mikayawa

118 Japanese Village Plz Mall
Los Angeles, CA 90012

(213) 624-1681