Butter mochi cake
The rice is pounded into paste and molded into the butter mochi cake shape. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. Red rice was the original variant used in the production of mochi. The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries.
8th century in the Nara period, a legend concerning mochi was described. 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. This legend shows that round white mochi was historically held to have spiritual power. Shinto events to celebrate childbirth and marriage.
12th century, emperors and nobilities used to put mochi into the mouths of babies that were 50 days old. In this period, it became customary in the aristocratic society for the bride and groom to eat mochi together at the bride’s house three days after the wedding. The first recorded accounts of mochi being used as a part of New Year’s festivities are from the Heian period. The nobles of the Imperial court believed that long strands of freshly made mochi symbolized long life and well-being, while dried mochi helped strengthen one’s teeth. Accounts of it can also be found in The Tale of Genji.
Mochi continues to be one of the traditional foods eaten around Japanese New Year, and is sold and consumed in abundance around this time. It is also eaten on New Year’s Day. New Year’s Day as an emblem of luck. Japan and signifies the onset of full-fledged spring. Children’s Day is celebrated in Japan on May 5. On this day, the Japanese promote the happiness and well-being of children. Girls’ Day” in Japan, on March 3 every year.
The three layers are coloured with jasmine flowers, water caltrop, and mugwort. Traditionally, mochi making is an important cultural event in Japan that involves members of a local community or family. Although less common today, the traditional process still exists in most rural areas, as well as in urban temples, shrines, and community spaces, especially in the days leading up to the new year. Polished glutinous rice is soaked overnight and steamed. The work involves two people, one pounding and the other turning and wetting the mochi. The sticky mass is cut or formed into shapes, for example spheres.
The flour is mixed with water and cooked on a stovetop or in the microwave until it forms a sticky, opaque, white mass. This process is performed twice, and the mass is stirred in between until it becomes malleable and slightly transparent. With modern equipment, mochi can be made at home, with the technology automating the laborious dough pounding. Household mochi appliances provide a suitable space where the environment of the dough can be controlled. Varieties of glutinous and waxy rice are produced as major raw material for mochi. The rice is chosen for tensile strength and compressibility. 172 and BC3, amylopectin distribution varied and affected the hardness of mochi.
