![]() In Japan, rice has always been considered sacred and was used in several rituals to the gods. The tray contained nine bowls, each seasoned with different sauces and accompaniments, offering a unique flavor in every dish. Over 400 years ago, the ruling military class of feudal Japan, the famous samurai, enjoyed a traditionally prepared tray of mochi as a full-course meal to mark special occasions. In Iwate Prefecture’s picturesque area of Ichinoseki-Hiraizumi, mochi is considered a renowned local delicacy. In this blog, we will introduce three types of mochi from disparate parts of Japan that communicate the versatility of Japanese rice cakes and how different regions have made this Japanese staple their own. This allows for many interesting interpretations of mochi cuisine varying in texture, shape, flavor and composition. Regional specialties with varied ingredients and flavors heavily influence the way mochi is prepared. Myriads of mochi: Japanese rice cakes in many forms Around the New Year, the tradition is often a public event that everyone is welcome to join. Mochi is traditionally made through a process called “mochi-tsuki,” the act of pounding steamed rice with a large wooden mallet into a stretchy, dough-like consistency. Mochi-glutinous rice pounded into a smooth, sticky paste-is a traditional item in Japanese cuisine, celebrated by the people of Japan for many centuries.įrom its religious beginnings as a tribute to the gods, offered up in ritual before being eaten for good luck, to being sold at every convenience store and supermarket, mochi remains very important to Japanese food culture and identity today. ![]() Let’s take a deeper look at mochi preparation and culinary traditions that vary significantly around the country. Refrigerate after opening.Japanese rice cakes, better known as mochi, have a long cultural history. By utilizing its jelly texture, the shape and flavour of kudzu dishes are maintained for a long time without being affected by slight temperature changes. Kudzu is also used for soup, mousse, jelly, and steamed dishes, adding lustre by heating or steaming for a while. When kudzu is used for tempura (frying dishes), the ingredients become crispy. Kudzu is used for various dishes besides Japanese sweets, especially to add sweetness and gluten to plain-flavoured dishes. Kudzu, with its high nutrition and superior effectiveness, is exported all over the world. ![]() Its popularity also lies in the kudzu's superior flavour, delicate texture and kudzu powder's ability to enhance the flavour of other ingredients.Īs used in Oriental medicine, kudzu has various uses such as promoting perspiration, alleviating fever, stiff muscles, high blood pressure, relieves stress & insomnia. It was even used as a portable food for samurai warriors. Kudzu powder is sometimes eaten in place of rice and wheat by people in mountainous regions, as a meal for sick people, or as emergency food, etc. Kudzu powder made from roots is a far superior quality cooking starch than corn starch, potato, wheat, or sweet potato. The characteristics of Nature’s Glory kudzu are high purification and clear white colour, which come from using the best quality kudzu roots and traditional manufacturing processes. After kudzu roots are gathered, they are ground, washed and steamed. ![]() Our kudzu is made from kudzu roots that are 5-10 years old. * Kudzu (Root Powder) Organic Nature's Glory ![]()
0 Comments
Leave a Reply. |