MOCHI - pleasure or pain?

Every year you can read it in the news shortly after New Year's Day...the tally of those who have succumbed in the fight against chewy sticky rice cakes. I am sad to report that this year in our Kanto region, 4 elderly residents choked to death on mochi. I am especially dejected to hear that because for me, mochi is such an enjoyable food. It is well-known people age, their esophagus narrows thus elevating the risk of choking on some comestibles. Which means the bottom line is: if you're old and on your own, don't eat mochi alone at home! (oh, small children are not allowed to each mochi for the same reasons)

The picture demonstrates the mochi-making process. Glutinous rice is steamed at which point it is removed (while still hot) and pounded to death into a big mass, eventually becoming mochi. (by the way, as the thing is pounded continuously, with each hit it has to be turned a half-turn...a very risky job!) When it firms up it can be cut into pieces, grilled/baked and then eaten. Freshly pounded mochi that has not yet hardened is purportedly the tastiest. I tried it once but found it to be just an atrocious messy off-white blob on my plate.

If you've never had it, I'll try my best to let you imagine it with my vivid account of eating it. To start out with, some trivial background info... It's baked at a 450-degree (F) in an oven for approximately 8-10 minutes and expands in size, much like a balloon. When it has almost doubled in size and exhibits cracks along the seams and an 'oozing' surface, it is ready to be eaten!

FLAVOURS:
- grilled, wet and dipped in a mixture of sugar and kinako (soybean powder) ...(abekawa mochi)
- grilled, basted with soy sauce
- grilled, dipped in soy sauce and wrapped in a sheet or nori (seaweed)
- grilled and covered with anko (sweetened red bean paste)
- grilled and topped with natto plus green onions
- grilled and topped with grated daikon (Japanese white radish) and soy sauce (oroshi mochi)
- grilled and placed in sweet red bean soup (o-shiruko soup)
- grilled and placed in a clear broth soup with fish cakes, chicken bits, bamboo and other vegetables (ozouni soup)

The great part about mochi is that the outside has a toasty flavor and crispy texture while the inside is deliciously chewy and soft. When you bit into it, the rice cake stretches out as you try to pull it away from your mouth. The chewy nature of it is quite similar to the feeling your molars get when chomping on Mambo, Starburst, Mentos...etc. Essentially the joy of mochi is not from the taste itself (like rice, it has no taste) rather it stems from its unique texture and chewiness unlike any other food. Enough of my blabbering - don't listen to me, instead try it for yourself!

Some of my friends warned me about the other not so obvious dangers of mochi. Who knew such a harmless looking rice cake could be so threatening! The other danger being 'gaining weight.' Not as serious as the choking concern but obviously a concern. How many calories do you think one small 2 inch by 1.5 inch square of mochi has? Well, as they say, little ones pack a strong punch. (the same can be said for me, heh heh) I was informed that one square of mochi has the same amount of energy as a bowl of rice. NO WAY...I pop these babies like I pop Pop tarts! Oh my... I guess I'll be on my way - time for a really long jog.