What is Mochi? | Sweet, Chewy, Irresistible

What is Mochi? | Sweet, Chewy, Irresistible

May 26, 2024The Workshop

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A Sweet Journey from Japan to the World

Mochi, those delightful little chewy rice cakes, have captured the hearts, and taste buds of people worldwide.

This sweet treat boasts a rich history rooted in Japanese tradition.

Let's check the fascinating story of mochi, its rise to global fame, and the variations that make it a beloved treat across cultures.

traditional Japanese Mochi preparation

A Bite of Japanese History:

Mochi's origins trace back centuries in Japan.

Traditionally made from glutinous rice pounded into a sticky paste, mochi held significance in Shinto ceremonies and celebrations.

The chewy texture symbolized longevity and prosperity, making it a special offering during the New Year and for celebratory occasions.

Traditionally, making mochi, called "mochitsuki", was a communal event steeped in Japanese culture and requiring teamwork.

Here's How Mochi Unfolded:


1- The Rice: Short-grain glutinous rice was soaked overnight to soften the kernels and make them easier to pound.

2- The Tools to prepare mochi:

Usu: A large wooden mortar carved from a sturdy tree like oak.

Kine: A heavy wooden mallet used for pounding the rice.

kids preparing mochi

The Pounding Process of Mochi:

  1. Steaming: The soaked rice was steamed thoroughly in large steamers to further soften it and make it more pliable.
  2. Initial Mashing: The steaming hot rice was transferred to the usu. A team member, often using a moistened wooden paddle, would start by roughly mashing the rice to break down the clumps.
  3. The Rhythm Begins: Here's where the teamwork comes in. Two, or sometimes more, people would take turns rhythmically pounding the rice with the kine. One person would pound while the other would use a large wooden spoon or paddle to constantly fold and turn the rice over in the usu, ensuring even pounding.
  4. Water and Teamwork: Throughout the process, small amounts of hot water were sprinkled onto the rice to keep it moist and prevent burning. The pounding continued for a significant amount of time, often for an hour or more,requiring coordinated movements and exertion from the participants.
  5. Mochi Formation: As the pounding continued, the rice grains gradually transformed. They lost their individual shapes and became a sticky, cohesive mass. This signaled the mochi was nearing completion.
  6. Final Kneading: Once the desired consistency was achieved, the hot mochi was transferred to a moistened work surface. A skilled individual would quickly knead the mochi to ensure even texture and expel any air bubbles.
  7. Shaping and Cooling: With wet hands to prevent sticking, the mochi would be shaped into desired forms, like balls or squares. The finished mochi would then be dusted with cornstarch or kinako (roasted soybean flour) to prevent sticking and aid in cooling.

A Communal Tradition:

Mochitsuki was more than just a way to make mochi. It was a social event that brought communities together.

The rhythmic pounding and coordinated movements required teamwork and cooperation.

Often, neighbors and family members would gather to participate in the process, creating a festive atmosphere filled with laughter and conversation.

While modern times have seen the rise of commercially produced mochi, the tradition of mochitsuki is still practiced in parts of Japan, especially during the New Year.

It serves as a reminder of the importance of community, perseverance, and the satisfaction of creating something delicious from scratch.

At The Plant Based Workshop, we have kept these traditions alive!

Every year, we come together to enjoy this tradition and touch base with our community.

japanese family making traditional mochi batter

Mochi Goes Global:

Fast forward to the 21st century, and mochi has transcended its cultural roots.

Thanks to the rise of Asian cuisine and the internet's love for all things delicious, mochi has become a global phenomenon.

Appealing to those seeking unique and textural experiences, mochi's popularity has soared.

A Nostalgic Treat for Asian Americans and Canadians:

For many Asian Americans and Canadians, mochi is more than just a trendy treat.

It's a taste of home, a comforting reminder of childhood celebrations and family gatherings.

The familiar chewy texture and sweet flavors evoke a sense of nostalgia, connecting them to their heritage.

A Symphony of Sweetness Across Asia:

Mochi isn't just a Japanese phenomenon. Similar rice cakes with various names and fillings exist throughout Asia.

From China's "nuòmì" (often filled with red bean paste) Korea's "tteok" (available in a dizzying array of flavours and shapes), Hawaii’s “butter mochi”, these regional variations highlight the versatility and cultural significance of rice cakes.

Mochi: Beyond the Traditional:

Traditionally enjoyed plain or filled with sweet bean paste (anko), mochi has embraced modern twists.

Today, you can find mochi filled with ice cream, flavored with fruit, or even coated in chocolate.

This adaptability keeps mochi exciting and relevant for new generations!

Most recently, “mochiko”, (sweet rice flour), is commonly used for anything mochi. The traditional pounding of mochi is too labour intensive!

Chocolate Mochi Cakes

Mochiko: The Flour That Makes Mochi Possible

Mochiko, also known as sweet rice flour or glutinous rice flour, is a key ingredient in Japanese cuisine, particularly for the ever-popular mochi rice cakes.

Mochiko's story goes beyond just creating those delightful chewy treats. Let's explore the history and versatility of this unique flour.

Not Your Average Flour:

Despite its name, mochiko is entirely gluten-free.

It's made from short-grain glutinous rice, a variety with a higher starch content compared to regular rice.

This starch content is what gives mochiko its distinct properties.

When cooked, it becomes sticky and elastic, perfect for creating the characteristic texture of mochi. (Without the pounding!)

A Flour Steeped in Tradition:

The exact origins of mochiko are unclear, but its use likely coincides with the cultivation of glutinous rice in Japan.

For centuries, mochiko has been a staple ingredient in Japanese sweets and pastries known as wagashi.

From the classic mochi cakes filled with sweet bean paste (anko) to delicate dango dumplings, mochiko has played a vital role in shaping Japanese confectionery traditions.

Mochiko's Global Appeal:

Mochiko's unique properties haven't gone unnoticed outside of Japan.

It has become a popular ingredient in Asian-inspired cuisine around the world. In Hawaii, mochiko is used to create savory fried chicken dishes (mochiko chicken) and the ever-so-popular butter mochi, a gooey and delightful dessert.

Korean and Chinese cuisines also utilize mochiko in various sweets and dumplings.

Beyond Sweets: The Versatility of Mochiko

Mochiko's uses extend far beyond sweet treats.

Its thickening properties make it a valuable addition to soups, sauces, and gravies.

It can also be used as a gluten-free binder in savory dishes like veggie burgers or dumplings.

The possibilities are truly endless!

How to Use Mochiko:

Using mochiko is relatively simple. Due to its high starch content, it often requires slightly different techniques compared to regular wheat flour.

Mochiko is typically soaked in water before use to make it easier to work with. Here are some common ways to incorporate mochiko into your cooking:

  • Mochi Making: This is, of course, the most traditional use. Mochiko is steamed/baked/mixed to create the base for mochi cakes.
  • Thickeners: Mochiko's thickening power makes it a great gluten-free alternative for soups, sauces, and gravies.
  • Doughs and Batters: Mochiko can be used to create chewy and crispy batters for tempura or savory pancakes.
  • Breading and Coatings: Mochiko adds a unique texture and flavor when used as a breading for fried foods like various proteins or vegetables.


So, the next time you crave a chewy mochi treat or want to explore gluten-free options in the kitchen, reach for a bag of our mochi cake mixes.

This versatile mix offers a gateway to delicious Japanese tradition and a world of culinary possibilities!

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