My
previous post was about “O-sechi”, traditional food eaten on New Year day in
Japan. The most important of all the foods eaten during New Year is “Mochi” the
rice cakes made from glutinous rice.
The other important food that forms a part of “O-sechi” is the “O-zoni” soup.
This
soup is made with small mochi dumplings and vegetables like carrot, mitsuba
(honeywort), satoimo (taro), tofu and small kamaboko (fish paste dumplings)
boiled in dashi broth. This soup owes its origin to the samurai class. The
taste and ingredients vary according to regions.
After the mochi making event, the students, teachers and few of the parents who attended ate lunch which was the O-zoni . Oishiii ...it was !!!
The
process of making Mochi is called “Mochi-tsuki”. Usually mochi is made in the
week before New Year day and stored to
be eaten on that day.
My
daughter’s kindergarten had a “Mochi-tsuki” ceremony and I was invited to watch
the same. It was a nice experience and I got to participate in this traditional
Japanese tradition.Actually the process is not as
easy as I thought it was. Whole rice is soaked overnight and cooked.
The actual process begins
after this.
The cooked rice is pounded with “kine” - wooden mallets in a “usu”- traditional mortar.
Usually it cannot be done alone.
One person usually does
the pounding while the other helps in the turning and wetting the pounded
mixture.
It is done in well synchronized manner so that they don’t end up pounding or hurting the other. The rice is pounded till it becomes one big lump of sticky dough.
Once the rice is well pounded, the mixture is shaped into different shapes, traditionally round but nowadays in shapes that appeal to the people.The kids at the kindergarten trying their hand at making Mochi.
The mothers of some of the students, rolling the Mochi for the students and teachers and parents who ate lunch after the event.
Since pounding is not possible at home, nowadays, people prefer to make Mochi from sweet rice flour called “Mochiko” which is easily available.
The cooked rice is pounded with “kine” - wooden mallets in a “usu”- traditional mortar.
Usually it cannot be done alone.
It is done in well synchronized manner so that they don’t end up pounding or hurting the other. The rice is pounded till it becomes one big lump of sticky dough.
Once the rice is well pounded, the mixture is shaped into different shapes, traditionally round but nowadays in shapes that appeal to the people.The kids at the kindergarten trying their hand at making Mochi.
The mothers of some of the students, rolling the Mochi for the students and teachers and parents who ate lunch after the event.
Since pounding is not possible at home, nowadays, people prefer to make Mochi from sweet rice flour called “Mochiko” which is easily available.
The other important food that forms a part of “O-sechi” is the “O-zoni” soup.
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