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. In the Bungo no kuni fudoki, compiled in the late 8th century in the Nara period, a legend concerning mochi was described. 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. The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries. Red rice was the original variant used in the production of mochi. The process of steaming glutinous rice and making it into a paste is considered to have its origin in ancient China and to have been introduced to Japan from Southeast Asia some time after rice cultivation was introduced to Japan at the end of the Jōmon period ( c. Mochi is similar to dango, which is made with rice flour instead of pounded rice grains. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. In Japan, it is traditionally made in a ceremony called mochitsuki ( 餅搗き). The steamed rice is pounded into paste and molded into the desired shape. Mochi ( もち, 餅) 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.
0 Comments
Leave a Reply. |