TySpLo_eViL
後輩
- 30 Apr 2008
- 1
- 0
- 11
Hello all, i'm from singapore and new to these forums. For a short intro, i'm a singaporean music student majoring in trombone and have also studied japanese with a teacher for about a year or so.
So back to my question, about O-Mochi! Well we all know that mochi is a plain, sticky glutinuous rice (mochi-gome) confectionary, usually eaten outside of japan in the daifuku form.
However, i'd actually like to know more about one other form of mochi, called "Kiri-mochi" basically a square/rectangular block of mochi. At the largest local japanese supermarket (Isetan, some might know of this japanese company?) they are sold in huge 2 kg packs (pricey, slightly short of US$30) where they are vacuum sealed per mochi.
For those who have experience with kiri-mochi, do you need to soak these vacuum sealed packs of kiri-mochi prior to usage? Furthurmore, is kiri-mochi made the exact same way as the usual mochi in daifukus? Is it actually possible for me to make my own kiri-mochi? Thanks!
So back to my question, about O-Mochi! Well we all know that mochi is a plain, sticky glutinuous rice (mochi-gome) confectionary, usually eaten outside of japan in the daifuku form.
However, i'd actually like to know more about one other form of mochi, called "Kiri-mochi" basically a square/rectangular block of mochi. At the largest local japanese supermarket (Isetan, some might know of this japanese company?) they are sold in huge 2 kg packs (pricey, slightly short of US$30) where they are vacuum sealed per mochi.
For those who have experience with kiri-mochi, do you need to soak these vacuum sealed packs of kiri-mochi prior to usage? Furthurmore, is kiri-mochi made the exact same way as the usual mochi in daifukus? Is it actually possible for me to make my own kiri-mochi? Thanks!