The Ultimate Guide To Japanese Mochi

If you are looking for a delightful treat with a satisfying texture, look no further than mochi. These Japanese goodies are traditionally made by pounding a rice concoction until it makes a thin yet chewy dough. Internationally, the most famous type of mochi is probably daifuku, a sweet mochi made by stuffing rice dough with things like red bean paste or ice cream. However, in Japan, the word mochi simply refers to the rice dough itself, not any particular filling. There are tons of different kinds of mochi, in addition to daifuku, out there. 

In Japan, you can find plenty of mochi options that don't involve ice cream or sweets. For example, there is yaki mochi, a type of traditional grilled mochi. This iteration of the treat involves heating some rice dough on a grill until it becomes puffy and brown. While you can make yaki mochi into a dessert by adding condensed milk, you can also enjoy it as a savory dish, by eating yaki mochi with butter and soy sauce. 

Other types of mochis include sakura mochis — which are wrapped in cherry tree leaves — and kusa mochis — which have mugwort baked into their dough. Because Japanese cuisine offers such a diverse array of mochi preparations and flavors, there is something out there for everyone. 

While mochi is known for having a simple flavor, the delightful rice treat isn't easy to make. To prepare mochi the traditional way, cooks start with a chewy variety of glutinous rice called mochigome. Cooks soak this ingredient overnight, then steam it, before starting a mochi-pounding process known as mochitsuki. During this process, two people work together, hammering the mochi dough with a large wooden mallet until it grows soft. One person works the hammer. Their partner turns the rice dough and adds water to the mixture. 

These days, most of the mochi that hits the market is produced industrially. It's safe to assume that companies aren't using this traditional method to make their mochi. However, during New Year's festivities, people gather to make mochi the old-fashioned way. The activity is extremely time-consuming and can last for an entire day. To help pass the time, communities will throw mochitsuki festivals. During these events, participants can watch performances, play games, and make mochi.

Despite mochi's international reputation as a dessert item, there are several types of savory mochi enjoyed in Japan. One of them is a soup called ozoni. Another, more pungent iteration of the treat, is called isobeyaki mochi. It involves deep umami flavors. To make, Japanese cooks start by grilling rice dough in a stovetop pan. Next, cooks flavor the mochi with soy sauce. Finally, the whole thing is wrapped in a piece of nori seaweed. Some people even like to add a touch of sugar, making the dish the perfect balance of sweet and salty.

Another similarly savory dish is called karami mochi. Its name translates to "spicy taste mochi." Often topped with soy sauce and nori, this mochi variation includes many of the same elements found in isobeyaki mochi. However, thanks to the addition of the spicy daikon radish, this particular meal can really bring the heat. Chefs change the spice level of this dish by using different parts of the daikon radish. 

Mochi is now eaten all over the world. These treats have become so popular in England that they are reportedly selling out at some supermarkets. In France, more and more mochi shops are opening. In an interview with the Financial Times, mochi store owner Mathilda Motte explained: "Mochi is really bubbling up now. In France, we're seeing shops open in Aix, Lille, Bordeaux, and Paris."

Even as mochi has grown in popularity, some Westerners have found mochi to be an acquired taste. Vivien Wong, the co-founder of the mochi company Little Moons, said the chewy dough was the biggest challenge for some. Speaking to the Financial Times, Wong said: "It's an unusual texture, it takes some getting used to." However, Wong expressed her belief that mochi is becoming more appealing to folks outside of Japan. "But there's a culture shift. People are increasingly accepting the mochi texture. It's like sushi. In the 1990s, people thought it was weird to eat raw fish," she said. 

Indeed, it seems that the mochi business is only starting to take off. As per Verified Market Research, the mochi market was worth $345 million at the end of 2021. By 2030, the market is projected to be worth a whopping $423 million.

Because international mochi companies cater to global tastes, many of them offer mochi varieties that don't exist in Japan. This has resulted in more than one creative mochi interpretation. This includes dochi, a baked good made from a combination of rice dough and donuts. These unique pastries consist of connected and fried mochi. After baking, the treats are often topped with candy, like M&Ms or Twix.

Even the dochi's inventor, Jason Le, admitted that his creation isn't completely Japanese. But he said his invention was designed to be a French version of Japanese mochi. Food products like the dochi represent a new wave of mochi products. This wave is arguably more Western than Japanese. 

Some restaurants now sell waffles made out of mochi. These treats perfectly fuse traditional Japanese ingredients with the classic Belgian recipe. In Japan, some businesses are selling Detroit-style pizza made with mochi in the flour. This helps make a crispy and chewy pizza crust. 

The traditional Japanese New Year's treat of kagami mochi was not initially designed for eating. On the contrary, kagami mochis were involved in a long and festive ritual. This ceremony often starts weeks before you can actually serve the treat. Every year in December, people across Japan head to their local supermarkets, convenience stores, and even department stores to pick up a few of these gorgeous white holiday treats. They then proceed to display their kagami mochis in their homes. 

While some people prefer to leave their kagami mochis in front of an altar, others choose to leave one treat in each room of their abodes. Either way, most people start setting up their kagami mochis during the days following Christmas. However, there are two days when this never occurs. Nobody decorates their homes with these treats on December 29, because this number sounds similar to the Japanese word for "suffering." Additionally, people are discouraged from setting up their kagami mochis on December 31, as it's not considered fortuitous to decorate at the last minute. 

Kagami mochis are only consumed well after the New Year's Day celebrations. This is done during a ritual called kagami biraki. Because these mochis spend so much time as decorations, they become too hard to eat on their own. Instead, the rice cakes are cut up and added to other recipes, such as ozoni or red bean soup.