You steam it and then punch it down and pound it with a mallet called ‘kine’ on a rice mortar called ‘usu.’ Then, we split up the mochi and round it up, making little balls. Kojima said, “Mochi takes a lot of work and time to make. Guo is from Northern China and often uses mochi to make dumplings, known as Tangyuan, by wrapping them in sesame. She said China is a large country, so depending on the region, people eat mochi in different ways. Also, sometimes we cover mochi with coconut flakes.” But you can put any fruit inside of mochi, such as grapes or mangoes. We usually put strawberries inside of mochi. Zhanhong Guo, a sophomore majoring in business management from China, said, “People in China also eat mochi, called Nomi. Some ways, he shared, are mochi with shaved ice, red bean soup, Japanese traditional soup called Ozoni, butter mochi, chichi dango (a sweet and soft type of mochi), mochiko dessert, or mochiko chicken (fried chicken made with mochi flour). Tani said people in Hawaii also eat mochi in many ways. We often put mochi in several Japanese traditional meals.” “My favorite way to eat mochi is to eat it with grated radish, soy sauce and a little bit of sugar. She said some prefer to cover the mochi with sugar and a soybean powder called Kinako. She said some of the ways to prepare mochi consists of covering it with seaweed and dipping it in soy sauce. Miyu Nakamura, a freshman in the English as an International Language program from Toyama, Japan, explained there are also many varieties of mochi in Japan. The BYUH C-Store offers a variety of unique mochi flavors, such as peanut butter ube, coconut with red beans and even mochi with ice cream, with which most students are familiar.
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