Mochi, anyone?

[DoctorP]

Do you do "MOCHI TUKI"?

Yes, I've been doing it for the past 4 years. I'm not sure I'll be able to participate this year though...my back is killing me!

 

[Hiroyuki Nagashima]

Yes, I've been doing it for the past 4 years. I'm not sure I'll be able to participate this year though...my back is killing me!

WAKARIMASU WAKARIMASU !!(I understand it and understand it.)

The waist and the back will become painful if I also do MOCHI TUKI.
The daily shortage of movement results.

CC1-san!!
Although I think that the back is painful, please do your best for Japanese tradition culture.

GANBATTUTE KUDASAI !!

MOCHI TUKI
http://www.agri.pref.kanagawa.jp/nosoken/nousankako/Mochi/mochi2.htm

 

[Minako]

Its DELICIOUS!! A fav of mine! I love eating it, all the time, whenever, however, and they're beautiful in srping colors too!

 

[Apollo]

We made some on the 31st! We had three types: 1. wrapped in seaweed with soy sauce...2. with a sesame seed coating...3. with a type of brown sugar coating.

They were all delicious. Then later that night we had it in the soup (I really didn't like it that way...a little too chewy then!)

I love mochi too!!!! Hopefully we will be making it later this week. I just buy a bag with them, "fast food"....so they are ready to be cooked...easy...only takes a couple of minutes..

 

[DoctorP]

We will be making it on Saturday at our dojo. I will spend all day there, then go to work at 4pm

 

[DoctorP]

I already know the answer to this, but I am curious as to if many of you know the reason behind the Japanese making mochi each year?

 

[JerseyBoy]

Do you do "MOCHI TUKI"?

This makes me remember the omatsuri in Nara (where I used to live I moved to the States) when I was little. It is very tasty if you can eat the hot and steamy mochi right after a mochi tsuki. Sometimes they put on green looking topping (was it nori?) to give it more taste.

Also during Omatsuri, at O-tera (temple), they throw away mochi to the crowd (they set up the stage from which they throw away mochi to people down on the ground to catch. When I was still in the central Nara pref, I used to go there to catch mochi (you have to very skillful as tall people can catch it while it is still flying). Since it was done in a temple's ground, mochi you catch and bring home is said to be a good luck.

 

[J-Life]

Too much work. We have a Usu (mochi pounding bowl) and 6 Kine (mallets) here and host an annual Mochi Tsuki where we pound mochi for hours.
Lazy people just soak the rice overnight and stick it in the mochi maker. It is much faster too: http://www.jlifeinternational.com/Catalog/Appliances/A1503.html

 

[Petenshber]

I only recently tried mochi and i love it, i look forward to trying other varieties of mochi.

 

[make~a~wish]

i luv mochi especially when take out from fridge. very cooling like ice cream ya~

 

[ricecake]

I like mochi,most Japanese brands are bit too sweet for my taste except one manufacturer in Kyoto produces pieces come in triangular shape with plum flavor.

 

[knina102]

Can you actually make mochi from those mochi flour sold on grocery? I forgot the brand, Mochiko?? Or will it better to wait til I get to Japan (sigh....dunno when that'll be) and taste the real one?
I know mochi from my hometown Indonesia, perhaps different than Japanese, but I think close enough, heehhe. Ours mostly sweets, filled with mix of chopped nuts. I love daifuku though, anko...hummmm, ankooo...totemo suki desu!