All You Need to Know about Mochi
Mochi, a traditional Japanese food made from glutinous rice, is enjoyed not only during special events like New Year’s celebrations but also as a beloved daily snack in Japanese households. With a rich history spanning centuries, mochi comes in various forms such as kirimochi (cut mochi), marumochi (round mochi), kagami mochi, and hishi mochi, each having unique cultural and seasonal significance. Beyond its cultural importance, mochi is highly versatile and can be prepared in numerous ways, from savory dishes like isobeyaki (grilled mochi with seaweed) to sweet treats like kinako mochi (mochi coated in roasted soybean flour). This blog delves into the history, types, and recipes of mochi, while also highlighting where to find delicious mochi in Tokyo.
Table of Contents
What is Mochi?
Mochi is a traditional Japanese food made from glutinous rice that is steamed and then pounded into a sticky, chewy consistency. It has been enjoyed in Japan for centuries, often appearing in special events and celebrations such as New Year’s festivities, weddings, and religious ceremonies. Mochi is known for its soft, elastic texture and can be eaten plain, grilled, or combined with other ingredients in various dishes.
Made from glutinous rice, mochi has a unique stickiness compared to other types of rice, which helps it maintain its texture even after cooling. While mochi is deeply rooted in Japanese cultural traditions, it is not limited to special occasions. It is also a beloved daily snack in Japanese households, offering a quick and versatile treat that can be prepared in numerous ways. Popular snack versions of mochi include kinako mochi (mochi dusted with sweetened roasted soybean flour), isobeyaki (grilled mochi with soy sauce and nori), and daifuku (mochi filled with sweetened red bean paste). Mochi is widely available in supermarkets and convenience stores, making it a popular choice for a quick, satisfying snack that can be easy to buy.
The History of Mochi
Mochi has a long history in Japan, dating back to the Nara period (710-794 AD) when it was used in sacred rituals and religious ceremonies. By the Heian period (794-1185 AD), mochi became a luxury food enjoyed by the aristocracy, and it eventually spread to the common people during the Muromachi period (1336-1573 AD). Mochi symbolizes longevity and prosperity, making it an essential part of celebrations like weddings, New Year’s, and Setsubun (the day before the beginning of spring in Japan). Over time, mochi also became a beloved daily food due to its versatility, long shelf life, and ease of preparation.
Different Shapes of Mochi and Their Uses
Mochi comes in various shapes, each suited for different purposes and occasions. The shape of mochi often determines its use in specific dishes and ceremonies, and it reflects regional preferences and traditions.
Kirimochi (Cut Mochi)
Kirimochi is a rectangular or square-shaped mochi commonly found in the Kanto region of Japan. It is made by forming a large, flat sheet of mochi and then cutting it into smaller pieces. Kirimochi is popular because it stores well and is easy to cook. It can be grilled, boiled, or used in various dishes such as ozoni (a traditional New Year’s soup) and isobeyaki (grilled mochi wrapped in seaweed). Due to its uniform shape and size, kirimochi is easy to portion and cook for different recipes. Kirimochi is also a staple ingredient in Japanese kitchens, readily available for a quick snack by simply toasting and adding favorite seasonings like soy sauce or kinako.
Marumochi (Round Mochi)
Marumochi is a round-shaped mochi commonly seen in the Kansai region of Japan. It is usually handmade, giving it a more natural, rustic appearance. Marumochi is often used in Kansai-style ozoni, zenzai (sweet red bean soup), and other traditional dishes. Unlike kirimochi, marumochi tends to be thicker and has a chewy texture, making it a good fit for soups and stews, as it holds its shape well even when cooked. Marumochi is also enjoyed in daily meals, where it can be boiled and added to sweet soups or grilled for a simple, warming snack.
Kagami Mochi
Kagami mochi is a traditional Japanese New Year decoration made of two stacked round mochi pieces, with a smaller one placed on top of a larger one. The name "kagami" means "mirror," and the shape is said to resemble an ancient bronze mirror. Kagami mochi is placed in homes or shrines as an offering to the gods and is broken and eaten during a ceremony called Kagami Biraki on January 11th to wish for a year of good health and fortune. The round shape symbolizes the cycle of life and renewal. Nowadays, vacuum-sealed kagami mochi are widely available, making them easy to display without worrying about mold.
Hishi Mochi
Hishi mochi is a colorful, diamond-shaped mochi traditionally associated with Hinamatsuri (Girls' Day) on March 3rd. It is layered in three colors—green, white, and pink—each representing a specific meaning: green symbolizes the earth and health, white represents purity and cleanliness, and pink stands for peach blossoms and protection against evil. Hishi mochi is typically displayed alongside hina dolls and is consumed by families to celebrate the festival. The diamond shape is believed to ward off evil spirits and bring good luck.
Popular Types of Mochi Dishes
There are various types of mochi dishes, each with unique flavors and textures. Here are four popular varieties.
1. Ichigo Daifuku
Ichigo Daifuku (Strawberry Daifuku) is a popular Japanese confection made by wrapping a whole strawberry in sweet red bean paste and soft, chewy mochi. This delightful treat combines the fresh, juicy taste of strawberries with the smooth sweetness of red bean paste and the soft, sticky texture of mochi, creating a unique and delicious flavor experience. It is often enjoyed as a traditional sweet and is especially popular during the strawberry season in Japan.
2. Kinako Mochi
Kinako Mochi is a traditional Japanese sweet made of soft, chewy mochi coated with kinako, which is roasted soybean flour. The kinako adds a nutty, slightly sweet flavor to the mochi, creating a simple yet delicious treat. Kinako Mochi is enjoyed year-round and is especially popular during New Year's celebrations in Japan.
3. Oshiruko
Oshiruko is a traditional Japanese dessert soup made from sweet red bean paste and water, served with chewy mochi or shiratama (small rice flour dumplings). The soup is sweet and warm, making it a comforting treat, especially during the colder months. There are variations of oshiruko depending on the texture of the red bean paste—some are smooth (koshian) while others are chunky (tsubuan).
4. Sakura Mochi
Sakura Mochi is a traditional Japanese sweet made of sweet pink-colored rice cake (mochi) filled with red bean paste (anko) and wrapped in a salted cherry blossom leaf. The combination of the slightly salty cherry leaf and the sweet rice and red bean paste creates a unique balance of flavors. Sakura Mochi is often enjoyed in spring, especially during the cherry blossom season.
Mochi Recipe
Making mochi at home can be a fun and delicious experience. Here’s a basic guide on how to prepare mochi.
3 Best Mochi Restaurants in Tokyo
Here are the 3 best mochi restaurants in Tokyo. The following information below is current as of September 2024. These are subject to change, so please check each official websites in advance.o the table.
1. Mihashi
Source: Mihashi
Mihashi is a 3-minute walk from the Shinobazu Exit of JR Ueno Station, and is a very popular store with lines out the door even on weekdays.
The “Inaka Shiruko” is a firm favorite throughout the year. Accented with fluffy grains of sweet bean paste, the rich soup made with plenty of refined koshi-an (sweet red bean paste) is known to softly melt in the mouth.
The homemade mochi, made from carefully selected Japanese rice cakes at Mihashi's own factory, boast a fine, dense texture and firm elasticity.
Hours of Operation
10:30 AM - 9:00 PM (Last entry 8:30 PM)
Map
2. Kanmidokoro Mitsubachi
Source: Tripadvisor
Mitsubachi, established in 1909, is located along Kasuga-dori Avenue, about two minutes from Exit 4 of Tokyo Metro Yushima Station. It has been in business for more than 100 years and is widely known as the originator of Ogura ice cream.
The “Inaka Shiruko”, with its refreshing and fresh sweetness, is a seasonal menu item available only from September to June. The lightly crushed bean paste-based soup goes down your throat and warms your cold body from the inside out.
The homemade mochi, made thin and easy to eat, becomes soft and fluffy when combined with the soup.
Hours of Operation
Weekdays
November - February 11:00 AM - 6:00 PM
March - October 10:30 AM - 7:00 PM
Weekends and Public Holidays
10:30 AM - 6:00 PM
Map
3. Gekko
Source: Tripadvisor
Two minutes walk from Uguisudani Station. Located in an alley off Kototoi-dori, “Gekko", a specialty store of mochi and Japanese tea, is a rare specialty store of handmade mochi that attracts many mochi lovers from all over Japan.
The mochi made with a pestle and mortar is called “Tetsuki Mochi” (handmade rice cake). Generally, hand- pounding is said to be done about 100 to 200 times, but at this store, it is done more than 400 times per square of rice in order to make smooth and fine-grained mochi.
Since the amount of mochi made is limited, eat-in service is only available during lunchtime (reservations are not accepted). Even so, there are days when they are sold out early in the day.
Hours of Operation
12:00 AM - 3:30 PM (Last entry 3:00 PM)
*Closed on Tuesdays and Wednesdays
Map
Why You Should Try Mochi
Mochi, a traditional Japanese delicacy made from glutinous rice, offers a unique and delightful culinary experience that you shouldn’t miss while visiting Tokyo. This versatile treat has been cherished in Japan for centuries, not just for its historical significance but for its delightful taste and texture.
Mochi comes in various shapes and forms, each with its own cultural meaning and use. From the rectangular kirimochi to the round marumochi, and the decorative kagami mochi to the vibrant hishi mochi, each variety offers a different taste and tradition. Whether enjoyed as a sweet snack like kinako mochi, a savory dish such as isobeyaki, or as part of festive celebrations, mochi provides a delicious insight into Japanese culture.
When you’re in Tokyo, make sure to experience the charm of mochi. Its unique textures and flavors will not only satisfy your taste buds but also give you a deeper appreciation of Japanese culinary traditions. Don’t miss out on this quintessential Japanese treat during your visit!
Patia’s Jiro-style Ramen Making Class in Tokyo
We run Japanese cooking classes in Tokyo. We also offer a Jiro-style Ramen making class with an English-speaking instructor. In this class, participants can go to a local supermarket in Akihabara to buy ingredients, make Jiro-style ramen from scratch, and eat it. We are hoping you to enjoy Japanese food experiences and create unforgettable memories in Tokyo.
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