Tell me how to make mochi.

How to beat mochi using a pestle and a mortar

[The day before]
Prepare glutinous rice, sharpen the glutinous rice the night before, and soak it in plenty of water.
From the day before, fill the mortar with water, put the pestle in a bucket, and soak it in water.

[The day]
Fry the glutinous rice in a colander 1 hour before steaming to drain the water.
Place a vinyl sheet, etc. on the sticky place, carry the mortar, and fill it with water.Soak the pestle in the water.
Boil plenty of water and put it in a heat-retaining pot.
Steam the glutinous rice in a steamer for 45-60 minutes.The firepower is super high heat.It's hard enough to eat.
10 to 15 minutes before you start pounding, warm the mortar and pestle in hot water, changing the water 2 to 3 times to ensure the mortar and pestle are sufficiently warm. Once the rice is steamed, discard the water from the mortar, lightly wipe it dry, and put the rice in. (Empty the steamer into the mortar and remove the dish towel and rack.)
Knead the glutinous rice with a pestle.It's OK if you put your weight on it and the rice grains are roughly crushed.This work is about half of the stickiness.Remove the stickiness attached to the pestle on the way.
Pound the rice with a pestle. When the rice starts to stick to the pestle, moisten it with hot water. While moistening your hands with lukewarm water, turn the rice by folding it over to gather it in the center. Ideally, you should turn the rice once after each pounding, but you can also turn it after stopping pounding several times.
Lift the whole mochi on the way and turn it over (XNUMX-XNUMX times).When the grains are gone and smooth, it's done.

Please tell me the origin of mochi.

In Japan, a sacred festival is held in the spring to pray for the abundance of crops in the spring, and to thank the harvest in the fall, in search of the invisible blessing of the gods against the nature beyond the reach of human power. We have prepared a special offering for the god to be welcomed.Of these, rice is the most important, and it has been served not only as rice cakes, but also as rice cakes, rice cakes, and red rice.Since rice produces a lot of paddy from a single seed fir, there are things that make the rice itself feel the existence of a "god", and rice cakes are regarded as the condensation of such rice grains, and new life is renewed and regenerated. It has been believed that it contains a peculiar psychic power.
Therefore, I started to make rice cakes on celebrations and special days such as Halle.Since mochi-making cannot be done alone, it also has the social significance of increasing the sense of solidarity and sharing joy.
Kagami mochi on New Year's Day, Hishi mochi on the peach festival, and Kashiwa mochi on the Dragon Boat festival have become established as event foods.Especially during the New Year, which is the main pillar of Japanese event culture, rice cakes play an important role, so we started to make rice cakes at the end of the year.

By the way, the title of "main rice cake" that appears in the Nara period law "Yorō Code" (718) is said to be the first appearance of rice cake in the literature.
My job was to make sweets and miscellaneous rice cakes.In the Heian period, as annual events became an annual event, various rice cakes appeared during ceremonies.On New Year's Day, you can make rice cakes with firm teeth, on March XNUMXrd, you can make rice cakes with hahakogusa, and on May XNUMXth, you can make rice dumplings wrapped in makomo or chigaya. Has already been done.However, it is said that the mochi at that time was quite different from the present.
The mortar and pestle became widespread in each house after the middle of the Edo period, and from this time on, rice cakes and rice cakes as daily foods began to develop.
Many rice cakes made for each season and event have been made among the common people, but the rice cakes as confectionery were completed in the late Edo period due to the spread of sugar, and we are familiar with Kashiwa mochi, Sakura mochi, and Daifuku mochi. Abekawa mochi, Habutae mochi, etc. will appear.It was also during the Edo period that Hishi mochi was added to the Kusa Mochi of March Hina no Sekku.

Please tell me how to make individually wrapped mochi.

The manufacturing process of individually wrapped rice cakes is
Raw Brown rice → Polished rice → Washed rice / soaked → Steamed → Pestle only → Molding → Cooling and curing → Cutting → Side cut → Individual packaging → Exterior → Boxing → Shipping
Has become.

How do you make zunda mochi?

Boil the edamame, peel and crush it, and sprinkle the mochi with the zunda bean paste made by mixing sugar and salt.
Generally, it is mashed with a mortar, but there are various types that can be finely chopped with a kitchen knife or food processor.
Since the bean paste contains a lot of water along with the mochi, it cannot be left for a long time, and when the bean paste dries, the mochi becomes hard and the flavor is lost.

I want to know the difference between glutinous rice and ordinary rice (Uruchi rice)!

Ordinary rice that is usually eaten as rice is called "Uruchi rice".On the other hand, "glutinous rice" is rice used for rice cakes, red rice, rice cakes, etc. Compared to glutinous rice, which is translucent, glutinous rice is white and opaque and looks different, but the big difference is starch. It is in the ingredients.
The starch component of glutinous rice is about XNUMX: XNUMX of amylose and amylopectin, whereas "glutinous rice" is only amylopectin and does not contain amylose.This amylopectin is the source of the stickiness of mochi.
Countries that have a habit of eating "glutinous rice" are widely distributed in Southeast Asia and East Asia.In Japan, it has been customary to eat "glutinous rice" for a long time, and you can enjoy it in various forms such as red rice and rice cakes for New Year's ozoni, as well as rice cakes, rice dumplings, and hail.

How to steam glutinous rice.How long is the steaming time?

Prepare the glutinous rice by washing it the night before and soaking it in plenty of water. One hour before you start steaming, drain the rice in a colander. Steam the glutinous rice in a steamer for 45 to 60 minutes, and when it is just the right firmness to eat, you will be able to pound delicious mochi.

I want to know about the pestle only when making mochi.

A pestle is a tool that is used together with a mortar and is mainly used for threshing grains and hulling rice, and has been used since the Yayoi period in Japan.
The shape is roughly divided into two types: vertical pestle and horizontal pestle.
The rod-shaped and thick-edged vertical pestle has a long history, and is also called a hand pestle or a rabbit pestle, and was originally called a Senbon pestle. It was just a long rod, but it has been developed into a double-headed one that is easy to grip and has more power to hit by making the middle grip part thinner and both ends thicker.
The mallet-shaped horizontal pestle, where the pestle body and the handle intersect vertically, is also called a pestle only, and has been used since the Edo period.The ratio of the handle to the main body varies depending on the region and time.
In addition to those that are handled by hand, there are those that are installed inside the watermill and those that can be installed as parts of processing machines.

How many calories are there in mochi?

Two pieces of cut rice cake weigh 2g-90g.Three round rice cakes weigh about 100g.In terms of calories, 3g is about 100Kcal.Rice weighs 100g (lightly swayed) and weighs 227Kcal.Approximately, one cut rice cake or one round rice cake and half will be about half the amount of a bowl.

How many calories do you care about ankoro mochi?

The calories of red bean paste vary depending on the amount of sugar used, but it is generally said that 20 g of red bean paste is 49 Kcal.
When 1g of red bean paste is added to one cut rice cake, its calorie is 20KCal.

Can be used for dieting!How to eat mochi

Mochi is elastic and chewy, so you will feel satisfied when you finish eating mochi.And because it's hungry, mochi prevents snacks.Eat with these two effects
There is a good reason for the chewy texture of mochi.

① Mochi has about 25% more carbohydrates than rice.
Carbohydrates are replaced by sugar, and when the sugar content increases, the blood sugar level rises and the human body feels full.
That's why eating mochi makes it easier to feel full.

(XNUMX) There is a lot of amylopectin in rice cakes.
Mochi is made of glutinous rice, which contains a large amount of starch called amylopectin.
The stickiness of amylopectin is difficult to decompose with digestive enzymes, and rice cakes will remain in the stomach for a long time.
For this reason, mochi is said to be hungry.

However, if you are aiming for a diet effect on mochi, be careful about the number.
If you eat cutted rice cake, you can eat up to two, and if you eat more than three, the calories will be higher than that of a bowl of rice.

Please tell me how to store mochi and the Best Before.

In the case of individually wrapped rice cakes, the Best Before is 24 months after manufacture.
After opening, store in the refrigerator and consume as soon as possible.

Can you eat mochi with mold?

The biggest problem with eating moldy rice cakes is that "a part of mycotoxins is a carcinogen."
Among the molds, there are "good molds" that are also effectively used when making Camembert cheese, miso, Soy sauce, dried bonito, etc., while there are also molds that produce mycotoxins, which are harmful to the health of humans and animals. It is known that there are many.
Cereals and legumes are foods that are relatively easy to grow mold, but there are also molds that produce mold poison.
Another problem is that some mold poisons are extremely heat resistant.Normally, to prevent food poisoning, it is necessary to cook the ingredients thoroughly, but even if other bacteria and the mold itself die, the toxins produced by the mold remain.
It doesn't go away even if it is boiled, baked or boiled, so it cannot be said that it is okay because the mochi is baked well.
Also, it is not okay to remove only the mold part, and since the mold fungus grows like a strain inside the food, I saw that other parts are already contaminated even if it is not visible. Better.
Discard the moldy rice cakes.

What kind of mochi is there?

There are various types of mochi.
When using rice as a material, there are rice cakes made only with glutinous rice, rice cakes made only with glutinous rice, and rice cakes made by mixing both.Mochi made by steaming glutinous rice as grains is called white mochi, and generally speaking, mochi refers to this mochi.Glutinous rice and glutinous rice are mixed and cooked, and then half-boiled with a mortar, etc., and botamochi, ohagi-mochi, and half-boiled glutinous rice are stabbed on a skewer and baked to make Gohei-mochi.There are also rice cakes that use glutinous rice flour and glutinous rice flour.

Besides rice, there are also rice cakes made by adding millet, beans, potatoes, and leaves to glutinous rice.
Mame mochi with Soybeans and Kusa mochi with yomogi leaves are famous, but Awa mochi with awa, hienuka mochi with hie, red aka mochi with small beans, sesame mochi with sesame seeds, and hahakogusa It seems that various ingredients such as added tongo mochi are mixed into mochi in various parts of Japan.
In addition, there are various types of mochi dishes, such as glutinous rice-only white mochi, depending on how they are cooked.

What does the shape of the mochi mean?

Kakumochi is often used in eastern Japan, and round mochi is often used in western Japan.
Previously, round rice cakes were used regardless of Kanto or Kansai.There are various theories about its origin, but the most prominent one is that it imitates Mochizuki or a mirror.
In addition, because Maru is a symbol of the soul, it was thought that "you can get the power of God by eating at the beginning of the year", and Maru symbolizes a good harvest of agricultural products. There is also a theory that it was a good harvest.
It is said that Kakumochi was used in the Kanto region during the Edo period.
Edo has a larger population than other areas, and it was inconvenient to roll the rice cakes one by one.As a result, cutted rice cakes were used in Edo to produce large quantities of rice cakes, and spread throughout the Kanto region.Unlike the round rice cakes that are made one by one, as a result of emphasizing rationality, it was convenient because all you had to do was make cutted rice cakes and then cut them.In addition, the samurai culture is greatly reflected in Edo, and it is also influenced by the fact that the samurai cut the rice cake into squares and ate it in ozoni, which was the luck of "striking the enemy" before the battle.
Although it is called "Eastern Japan and West Japan", the borderline is the ozoni cultural area map posted on the website of the Ministry of Agriculture, Forestry and Fisheries.It is an interesting map that makes it easy to see what kind of ozoni is eaten in which area.
According to this, the division of Kakumochi Marumochi seems to be around the prefectural border between Gifu and Shiga, which is famous for the "Battle of Sekigahara", which is the division of the world.

What is the difference between Kakumochi and Marumochi?

In western Japan, "maru mochi" is the mainstream, which means "to spend a peaceful time without making corners".Especially in Kyoto, you can see a strong commitment to "maru", such as cutting all the vegetables used for ingredients into round pieces.
In eastern Japan, "Kakumochi", which is made by cutting rice cakes into squares, is the mainstream.As the population increased during the Edo period, the number of kakumochi that can be made at one time became widespread.
In addition, the samurai culture is greatly reflected in Edo, and it is also influenced by the fact that the samurai cut the rice cake into squares and ate it in ozoni, which was the luck of "striking the enemy" before the battle.
There is a difference between western and eastern Japan, but the border between Gifu and Shiga prefectures is just around Sekigahara.

Tell me the meaning of the saying of mortar and pestle fellowship.

"Mortar and pestle exchange" is to interact with people regardless of their status.

Literally, the pestle of a mortar is "kine", and the mortar is "thin", which means a relationship that does not share the mortar or a relationship between employees, but it means that they are hired by another person to work. It is also used for.
When Goyu, who became the Chancellor of Sei in the late Han Dynasty of China, was still at home and studying, a young man named Gongsun lived in as his younger son.Although she had a desire to study, she worked during the day because she was poor, and was studying by looking at her free time.His biggest job was to work in the rice field.Wakadanna, a young husband, happened to have the opportunity to exchange words with an old man who was holding rice, and thought he was just a young man, but to his surprise, his insight was extraordinary.There, he decided to form a friendship beyond his status, and the reason for this was when he was grabbing rice (the fellowship was determined between the mortars), so the term "pestle only fellowship" was coined.

Please tell me the origin of red and white rice cake.

The color red and white means halle, and is used for lucky charms such as red and white curtains for celebrations, red and white rice cakes, and red and white buns.
There are various theories as to why it is congratulations to have red and white, such as red and white rice cakes, but the most promising one is.

(XNUMX) Japanese people have long had a habit of cooking red rice and behaving rice cakes when they have something to congratulate, and "red rice and white rice cakes" have become popular nationwide as food for Halle's day.This forms the basis of the concept of "Congratulations on red and white."

(XNUMX) In the Shuinsen trade during the Muromachi period, China used red and white strings as landmarks for goods destined for Japan.This gave rise to the misunderstanding that "red and white strings are used for gifts," and became the roots of red and white mizuhiki.

③ Red means birth like a baby, and white means death or parting like the color of a shroud, which means a person's life.

④ As a symbol of human reproductive activity, red represents female menstrual blood and white represents male semen.

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How is it correct to decorate the offering mochi?

Generally, a white memorial paper or Japanese paper called Shihobeni, which is used in Shinto rituals and is used in Shinto rituals, is laid on a table called Sanpo. Place kagami mochi on paper shide, urajiro, and yuzuriha, and decorate with kelp, orange, and so on.
There are various ways to decorate depending on the region and the house, and there are also places where lucky things such as dried persimmon, katsuguri, XNUMX rice, black beans, dried squid, and spiny lobster are served.
The place to decorate is the place where the god is worshiped (tokonoma, kamidana, water god, fire god), the place where you want to get rid of evil, important things and tools.
The belief in Japan has been that God dwells in everything that surrounds our lives. There are so many gods that they are said to be "eight million gods."It is thought that it is a manifestation of the culture peculiar to Japanese people who give thanks to things and love things by offering kagami mochi to tools and kitchens.
The recent trend seems to be to decorate the entrance and living room due to reasons such as nuclear families and housing conditions such as condominiums (there is no Kamidana).

What is the meaning of mochi-maki in the upper wing ceremony?

The rice cake throwing at the topping-out ceremony seems to have its origin in the "Scattering Mochisen Ceremony," a ritual to ward off misfortune, in which rice cakes and coins are thrown. There is a belief that building a house brings great misfortune, and one theory is that in order to ward off this misfortune, rice cakes and coins are thrown and others are asked to take them home.
In ancient times, building a house was a collaborative effort by the (local) community. "Building a house" symbolized "having wealth," and by sharing that wealth within the local community, people could avoid disasters (and there may have been jealousy from those who could not build a house), and it seems that scattering (distributing) "mochi," which is an offering to the gods and a preserved food, and "small coins" as a form of wealth distribution was a custom for smooth living within the local community.
From the Heian period to the Kamakura period, the custom of the upper-building ceremony itself became widespread, and it is said that it was from the Edo period that ordinary people began to do it.

Tell me how to cook cutted rice cake in the microwave

Put 2 slices of rice cake in a container, add enough water to hide the rice cake, and heat it in the microwave for 1 to 2 minutes.

How to make delicious kinako mochi?

Cook the mochi softly in the microwave and then add the kinako to make it delicious.
Mix kinako, salt and sugar in advance.
Put 2 slices of rice cake in a container, add enough water to hide the rice cake, and heat it in the microwave for 1 to 2 minutes.
Take out the heated mochi and wrap it in Soybean flour.

What is Ise Mochi?

Ise mochi is a mochi that has been handed down in the Ise area of ​​Mie prefecture.
Ise Jingu, located in the Ise area, has welcomed many travelers visiting "Ise Miki" since the Edo period.It is said that travelers from all over the country who headed for the land of Ise preferred to eat rice cakes that were quick to eat and hungry along the way.
The Sangu Kaido from Kuwana to Ise is also known as the "Mochi Kaido", and along the Kaido there is a famous mochi that is popular as a way to entertain travelers who are "thank you" and can still be enjoyed at many shops. I can do it.

Tell me how to eat Noshimochi.

It is very hard to cut the rice cake, so to cut the hard rice cake, warm the knife for about XNUMX seconds to make it easier to cut.
If you can't eat mochi in a day, the freshly made mochi has a lot of water and mold grows quickly.As a saving method,

frozen storage
Freshly made rice cakes are individually wrapped in plastic wrap and frozen.

Refrigerated storage
Arrange the mochi that has been beaten well on a wrap, sprinkle a little sake on it, wrap it tightly, and store it in the refrigerator.Mold is less likely to grow.

How should I decorate the Hinamatsuri Hishi Mochi?

Many of Japan's annual events are strongly influenced by China, but the Hinamatsuri and Hishimochi have their roots in China.
In ancient China, it was customary to eat rice cakes containing mother and child grass (Hahakogusa) at the Kamimi-bushi (an event to dispel evil spirits on the first day of March).Mother and child grass is one of the seven spring herbs, Gogyo.It was introduced to Japan, but when using mother and child grass, it was disliked that it was unlucky to make rice cakes with mother and child, so I started to use mugwort.As you all know, Homura is very fragrant.It has long been said that strong scents have the power to dispel evil spirits.It is a remnant of the fact that there are many regions that eat yomogi (kusa mochi) at the Hinamatsuri.

Hishi mochi became a festival on March XNUMXrd from the Edo period.In the section of Hishimochi in the "Kitagawa Morisada" in the latter half of the Edo period, it is stated that "three pieces of Hishimochi, upper and lower blue (Yomogi) and medium white, will be distributed to the girl's first double third festival."It was a combination of the green of the yomogi mochi and the white mochi with the trapa japonica, that is, only two colors, green and white.Kamimi is March XNUMXrd.
The rhombus pattern of the Hishi mochi is said to reflect the shape of the leaves floating on the surface of the water of the aquatic plant Trapa japonica, but it is not clear why that shape was used.It is believed that the pointed shape of the rhombus has the meaning of amulet.

In the Meiji era, red with gardenia (gardenia fruit) was added here and it became three colors.Red has long been an indispensable color for amulets, and it also leads to congratulations and peach blossoms.
In addition, the rhombus is said to represent the "heart", and it expresses the desire to eliminate disasters and the desire of parents to wish their daughter's health.

Hinamatsuri Hishimochi is placed on the Hishidai (three sides) to decorate it.
Two Hishidai are one set, so prepare two Hishimochi and two Hishidai.
Hishi mochi is made of three colors, red, white and green, but it is placed on the Hishidai with red facing up.
When decorating the Hina dolls with seven-tiered decorations, the Hishi mochi placed on the Hishidai is displayed on the fourth tier from the top, on the tiers of the Minister of the Right and the Minister of the Left.
Both ends of the tier are the Minister of the Right and the Minister of the Left, then the set, and two Hishi mochi are lined up in the center of the tier.
Depending on the Hina dolls, the steps and arrangement may not be as described above, so please read the instructions when decorating the Hina dolls.

What is layered rice cake?

Layered rice cake has two meanings: "large and small two-layered rice cake, offering, kagami mochi" and "kasamochi used in the 2th day memorial service".Generally, it seems to be used in the same meaning as Kagami mochi.

What is the correct way to decorate the offering mochi?

Generally, a white memorial paper or Japanese paper called Shihobeni, which is used in Shinto rituals and is used in Shinto rituals, is laid on a table called Sanpo. Place kagami mochi on paper shide, urajiro, and yuzuriha, and decorate with kelp, orange, and so on.
Decorating methods vary depending on the region and household, and some places offer auspicious items such as skewered persimmons, chestnuts, rice cakes, black beans, dried squid, and spiny lobster. They are displayed in places where gods are enshrined (alcove, household altar, water god, fire god), places where one wishes to ward off evil spirits, and important objects and tools. Japanese beliefs have traditionally held that gods reside in all the objects surrounding our lives. There are so many gods that they are said to number "eight million gods." Offering kagami mochi to tools and kitchens is thought to be an expression of the unique Japanese culture of gratitude and cherishing things.
The recent trend seems to be to decorate the entrance and living room due to reasons such as nuclear families and housing conditions such as condominiums (there is no Kamidana).

What is Kogome Mochi?

Kogome mochi is made by steaming glutinous rice and glutinous rice together to make mochi.In some parts of Fukui, Shiga, Kyoto, etc., it seems that each household has long been making rice cakes for offerings and okaki rice cakes, followed by round rice cakes for the New Year.Since it contains glutinous rice, it does not grow much and has a crunchy texture.

Isobe mochi has been around for a while?

It is not certain when Isobe Mochi has been around, but it is presumed that it was after the Edo period when Nori seaweed became available on the market.It is said to have been named "Isobe" because it uses grilled seaweed and powdered seaweed and is reminiscent of wakame seaweed that hits Isobe.

What is "Kasa-mochi" used in the memorial service on the XNUMXth?

Forty-nine rice cakes are made from one mortar rice cake and one slightly larger rice cake, which is brought to the temple at the time of the XNUMXth (manchu-in) ritual and offered in front of the mortuary tablet. is.Forty-nine rice cakes are stacked in seven layers, seven each, and large rice cakes are placed on top of it.
These larger rice cakes are called "kasa mochi." Only the larger ones are taken to the grave, where relatives tear them apart with their fingers and eat them with salt. In some regions, fifty rice cakes are brought to the temple because there are places where demons steal one of them along the way. Alternatively, fifty rice cakes are made, and one is used for brothers to pull on in front of the temple, tear off, and throw backwards ("brother rice cake"). In some places, a human-shaped doll is cut out of the kasa mochi, and it is made to hold a smaller rice cake and thrown over the ridge of the roof. The 49 rice cakes ritual is thought to have originated in ancient India, where the deceased is elevated to the status of ancestor, and was later adopted into Buddhism.

What is Karami Mochi?

Karamimochi (spicy mochi) is a freshly-cooked rice cake entwined with grated radish and Soy sauce.Also known as grated radish mochi.

What is rice cake flour?

Also known as hand flour, it is used to prevent the mochi from sticking to your hands or boards when it is sticky.Usually, Joshinko, potato starch, or cornstarch is used.

What is Rikimochi?

Chikara mochi is a type of mochi that is said to give you strength when you eat it, and is used in the names of local sweets from all over Japan. In Japan, mochi is not just a food, but has been treated as a special entity endowed with spiritual value. There are many types of mochi called chikara mochi, such as chikara mochi added to red bean porridge on the first day of the new year, chikara mochi eaten when plowing the fields in spring, chikara mochi as an offering to the god of New Year's, chikara mochi for childbirth and birth, and chikara mochi at funerals, which shows the important role that mochi has played since ancient times.

What kind of mochi is Kujira Mochi?

Kujira Mochi (Kujira Mochi, Kujira Mochi, Kujira Mochi) is a confectionery made in Shinjo City, Yamagata Prefecture, the highest region, and in the vicinity of Asamushi Onsen, Ajigasawa Town, Aomori Prefecture.In Chinese characters, it is also written as Kujira Mochi in Yamagata and Kujira Mochi in Aomori.
Glutinous rice and glutinous rice powder are kneaded with water, spread in a box, steamed with muki peach and sugar water, and steamed with bamboo steamer. There are various types such as miso, Soy sauce, and bean paste, and whale meat is included. not.
In Yamagata prefecture, it was originally often made during the Hinamatsuri period, and its origin is "Kujira Mochi" because it is a long-lasting food, and it is "whale mochi" because its shape resembles whale meat. It is said that the truth is uncertain.

What is the difference between Korean mochi and Japanese mochi?

Korean rice cakes and Japanese rice cakes are quite different even though they share the same character, mochi. First of all, in Japan, kagami mochi is made from glutinous rice during the New Year, while Korean white rice cakes for the New Year are made from non-glutinous rice. Non-glutinous rice is ground into flour, steamed, pounded, and kneaded by hand to form long, round white rice cakes like sausages, which are then cut into ring slices. During the New Year, the rice cakes are first offered to ancestors before being eaten.
Even in Korean culture, it is said that there are more than XNUMX types of mochi, and it seems to be an important food, but the important ritual mochi is this mochi made from glutinous rice powder, which is similar to that of Japanese glutinous rice. It's not glutinous rice cake.

What does "Don't make mochi on the XNUMXth and XNUMXst" mean?

Most of the rice cakes for the New Year are from the XNUMXth to the XNUMXth of the evening, and it is customary to avoid the rice cakes on the XNUMXth, which is called XNUMXth rice cake and bittersweet rice cake (to beat the bitterness), and on the XNUMXst, which is called overnight rice cake.
The reason why the overnight rice cake is not good is that it is not good to prepare the New Year's decorations for welcoming the New Year's god overnight without being busy. There are various theories, such as the reason that it is reminiscent of it, and the reason that the kagami mochi that will be displayed on New Year's Day the next day does not harden firmly overnight, and the two-tiered mochi sinks, which is unlucky.

Is yomogi mochi different from mochi?

Mugwort mochi is one of the types of mochi that adds wormwood leaves when it is mashed.Mugwort is made by washing and boiling, and then adding it to the mochi in the pestle only stage.