Mochi - (もち)

What Exactly is Mochi?

Mochi (もち) is a beloved Japanese rice cake made from a special short-grain, glutinous rice called mochigome. While it's mainly rice-based, additional ingredients like cornstarch, sugar, and water can be added to enhance flavor and texture.

To make mochi, the glutinous rice is pounded into a smooth paste, then molded into various shapes. Traditionally, mochi is prepared in a ceremony called 'mochitsuki', especially around Japanese New Year, but it’s enjoyed year-round.

The special rice used for mochi has a unique composition. Compared to regular rice, it has almost no amylose (a type of starch) and a high amount of amylopectin, giving mochi its characteristic chewy, gel-like consistency.

Mochi is often compared to dango, another popular Japanese treat. However, unlike mochi, which is made from whole pounded rice, dango is made using rice flour.

Is There A History Behind Them?

The tradition of making mochi (もち) by pounding glutinous rice traces back to ancient China, where this type of rice has been cultivated for thousands of years.

According to Japanese folklore, the first 'mochitsuki' (mochi-pounding ceremony) took place after the 'Kami' (spirits) descended to earth, marking the beginning of rice cultivation during the Yayoi period in Yamato. Originally, red rice was used to make mochi, and only emperors and nobles were permitted to eat it, as it was considered a symbol of good fortune.

During the Heian period, mochi was regarded as the "food of the gods" and often appeared in Shinto rituals as offerings. It was also seen as a talisman for happy marriages, bringing blessings to couples.

Mochi became associated with New Year's celebrations during the Heian period. At this time, members of the Imperial Court and nobility believed that fresh, long strands of mochi represented health and longevity, while dried mochi helped strengthen the teeth.

Today, mochi continues to be an important part of Japanese New Year festivities and is enjoyed in abundance during this season. A special variety called 'Kagami mochi', or "mirror mochi," is placed on family altars on December 28th. This unique mochi is formed by stacking two round cakes with an orange on top. When the New Year celebrations conclude, the rice cakes of the 'Kagami mochi' are ceremonially broken, symbolizing the "opening of the mirror" and marking the end of the festivities—a practice once carried out by samurai families.

So What Are The Health Benefits of Mochi?

In Japanese folklore and traditional medicine, mochi (もち) is believed to have warming properties that boost energy levels. The sweet, comforting taste of mochi is thought to nourish the spleen, pancreas, and stomach, making it a gentle food for those needing extra strength and support for digestion.

Mochi is also recommended for those with blood sugar imbalances, anemia, or sensitive digestion, as well as for pregnant and breastfeeding women. It’s believed to help strengthen both mother and child while supporting healthy milk production.

Sometimes, mochi is mixed with mugwort, a herb rich in iron and calcium that’s also native to Japan. This combination is thought to be especially beneficial for those with anemia or anyone looking to gain a bit of weight in a nourishing way.

Here Is A Quick And Easy Recipe For You To Try It Out At Home!

Our recipe shout out goes out to Spoon University! They use ice cream for the filling for their ice cream but you can substitute it for whatever you would like to use! To try out their recipe for this tasty dish, Click Here!

Dōzo omeshiagarikudasai!! (enjoy your meal!)