mochi

Red rice was the original variant used in the production of mochi.[https://web.archive.org/web/20210113233844/http://iroha-japan.net/iroha/B02_food/02_mochi.html Mochi.] Nihon-Bunka Iroha Jiten.

The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries.[https://web.archive.org/web/20201020025207/https://kotobank.jp/word/%E9%A4%85-142450 Kotobank Mochi.] The Asahi Shimbun. According to archaeological research, the homemade production of mochi increased beginning in the 6th century (Kofun period), when earthenware steamers became popular in every household, mainly in eastern Japan.{{cite book |last=Otsuka |first=Hatushige |date=2003 |title=Japanese archipelago in the Kofun period |publisher=Aoki Shoten |isbn=978-4250203305}}{{rp|267}}

In the {{transliteration|ja|Bungo no kuni fudoki}}, compiled in the late 8th century in the Nara period, a legend concerning mochi was described. According to the book, when a rich man made a flat mochi from leftover rice and shot an arrow at it, the mochi transformed into a white bird and flew away, and after that, the man's rice field became desolate and barren. This legend shows that round white mochi was historically held to have spiritual power.[https://web.archive.org/web/20210104035443/http://www.omochi100.jp/kaibou/ History of mochi.] Zenkoku Mochi Kogyo Kyodo Kumiai

In the Heian period (794–1185), mochi was often used in Shinto events to celebrate childbirth and marriage. According to the {{transliteration|ja|Ōkagami}} compiled in the 12th century, emperors and nobilities used to put mochi into the mouths of babies that were 50 days old.{{cite book |last=Inaga |first=Keiji |year=1996 |script-title=ja:新訂総合国語便覧 |publisher=Daiichi Gakushusha |language=ja |isbn=978-4-8040-3301-3}}{{rp|30}} In this period, it became customary in aristocratic society for the bride and groom to eat mochi together at the bride's house three days after the wedding.[https://web.archive.org/web/20201105065951/https://kotobank.jp/word/%E4%B8%89%E6%97%A5%E5%A4%9C%E9%A4%85-1597038 Kotobank Mikayonomochii.] The Asahi Shimbun.

The first recorded accounts of mochi being used as a part of New Year's festivities are from the Heian period. The nobles of the Imperial court believed that long strands of freshly made mochi symbolized long life and well-being, while dried mochi helped strengthen one's teeth. Accounts of it can also be found in The Tale of Genji.{{cite news|last=Itoh|first=Makiko|title=Rice takes prized, symbolic yearend form|url=http://www.japantimes.co.jp/life/2011/12/30/life/rice-takes-prized-symbolic-yearend-form/#.Vujgd8dlnUp|journal=The Japan Times Online|access-date=February 16, 2016|date=December 30, 2011|archive-date=April 11, 2016|archive-url=https://web.archive.org/web/20160411072422/http://www.japantimes.co.jp/life/2011/12/30/life/rice-takes-prized-symbolic-yearend-form/#.Vujgd8dlnUp|url-status=dead}}

The custom of {{transliteration|ja|kagami mochi}} (mirror mochi) began among the samurai class during the Muromachi period. {{transliteration|ja|Kagami mochi}} are composed of two spheres of mochi stacked on top of one another, topped with a bitter orange ({{transliteration|ja|daidai}}). In welcoming the New Year, samurai decorated {{transliteration|ja|kagami mochi}} with Japanese armor and Japanese swords and would place them in the {{transliteration|ja|tokonoma}} (alcove in a traditional Japanese room where art or flowers are displayed) to pray for the prosperity of their families in the New Year. When people ate {{transliteration|ja|kagami mochi}} after the New Year period, they avoided cutting it with a {{transliteration|ja|hōchō}} (knife) so as not to violate the {{transliteration|ja|kami}}, and smashed it with a wooden hammer after it naturally dried and cracked.[https://web.archive.org/web/20201225102832/https://www.gishi.co.jp/home/faq_03a.asp Kagami mochi FAQ.] Maeharaseifun Corporation.

Mochi continues to be one of the traditional foods eaten around Japanese New Year and is sold and consumed in abundance around this time. A {{transliteration|ja|kagami mochi}} is placed on family altars ({{transliteration|ja|kamidana}}) on December 28 each year.{{cite web|last=Caile|first=Christopher|title=Kagami Biraki: Renewing the Spirit|url=http://www.fightingarts.com/reading/article.php?id=156|website=Fighting Arts|access-date=February 27, 2016}}

{{multiple image|perrow = 2|total_width=300

| image1 = Kagami mochi by midorisyu.jpg

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| image3 = Kashiwa-mochi.jpg

| image4 = Hishimochi.jpg

| footer = Seasonal specialties. Clockwise from upper left: {{transliteration|ja|kagami mochi}}, {{transliteration|ja|sakuramochi}} wrapped in pickled cherry blossom (sakura) leaf, Girls' Day {{transliteration|ja|hishi mochi}}, {{transliteration|ja|kashiwa mochi}}.

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• {{transliteration|ja|Kagami mochi}} is a New Year's decoration, which is traditionally broken and eaten in a ritual called {{transliteration|ja|kagami biraki}} (mirror opening) and placed on family altars on December 28.
• {{transliteration|ja|Zōni}} is a soup containing rice cakes. It is also eaten on New Year's Day. In addition to mochi, {{transliteration|ja|zōni}} contains vegetables such as taro, carrot, honeywort, and red and white colored {{transliteration|ja|kamaboko}}.
• {{transliteration|ja|Kinako mochi}} is traditionally made on New Year's Day as an emblem of luck. This style of mochi preparation involves roasting the mochi over a fire or stove, then dipping it into water, and finally coating it with sugar and {{transliteration|ja|kinako}} (soy flour).{{Cite journal|last=Julia Y. Wada, Barbara Pogosian, Yumi Sato, Louis E. Grivetti|date=August 31, 2010|title=Japanese festival foods|url=https://doi.org/10.1080/03670244.1999.9991584|journal=Ecology of Food and Nutrition|volume=38|issue=4|pages=307–350|doi=10.1080/03670244.1999.9991584|via=Taylor & Francis Online|url-access=subscription}}

The cherry blossom (sakura) is a symbol of Japan and signifies the onset of full-fledged spring. {{transliteration|ja|Sakuramochi}} is a pink-colored mochi surrounding sweet red bean paste and wrapped in an edible, salted cherry blossom leaf; this dish is usually made during the spring.{{cite web|url=http://www.travel-around-japan.com/j54-confectionery.html|title=Japanese confectionery|website=Travel Around Japan|access-date=March 10, 2016}}

Children's Day is celebrated in Japan on May 5. On this day, the Japanese promote the happiness and well-being of children. {{transliteration|ja|Kashiwa-mochi}} and {{transliteration|ja|chimaki}} are made especially for this celebration. {{transliteration|ja|Kashiwa-mochi}} is white mochi surrounding a sweet red bean paste filling with a {{transliteration|ja|kashiwa}} oak leaf wrapped around it.

{{transliteration|ja|Chimaki}} is a variation of a {{transliteration|ja|dango}} wrapped in bamboo leaves.

{{transliteration|ja|Hishi mochi}} is a ceremonial dessert presented as a ritual offering on the days leading up to {{transliteration|ja|Hinamatsuri}}, or "Girls' Day" in Japan, on March 3 every year. {{transliteration|ja|Hishi mochi}} is rhomboid-shaped mochi with layers of red, green, and white. The three layers are colored with jasmine flowers, water caltrop, and mugwort.{{cite web|url=http://www.japan-talk.com/jt/new/hishimochi|title=What is Hishimochi?|website=Japan Talk|last1=Spacey|first1=John|access-date=March 15, 2016}}

File:Mochitsuki by Bernardo Mayer.jpg

Traditionally, mochi making is an important cultural event in Japan that involves members of a local community or family. Although less common today, the traditional process still exists in most rural areas, urban temples, shrines, and community spaces, especially in the days leading up to the new year.{{Cite web|title=Mochi-tsuki - Calendar 12 - Explore Japan - Kids Web Japan - Web Japan|url=https://web-japan.org/kidsweb/explore/calendar/december/mochitsuki.html|access-date=November 27, 2021|website=web-japan.org}}{{Citation|title=Making Mochi in Japan by Mochi Pounding (Mochitsuki)| date=December 4, 2018 |url=https://www.youtube.com/watch?v=4lqiBFbf6rc|access-date=November 27, 2021}} The traditional process of mochi-pounding (called {{nihongo||餅つき|mochitsuki}}) involves whole rice as the only ingredient and takes place in three basic steps:

1. Polished glutinous rice is soaked overnight and steamed.
2. The steamed rice is mashed and pounded with wooden mallets ({{transliteration|ja|kine}}) in a traditional mortar ({{transliteration|ja|usu}}).{{Cite news|url=https://www.jstage.jst.go.jp/article/jmj/61/2/61_111/_pdf|title=Mochitsuki-An International Student Exchange Event Between Juntendo University and Tokyo Medical and Dental University|last=Okita|first=Yoko|date=2015|via=Juntendo University}} The work involves two people, one pounding and the other turning and wetting the mochi.{{Cite web|url=http://www.kikkoman.com/foodforum/thejapanesetablebackissues/18.shtml|title=Processing Rice's Treasures - The Japanese Table - Food Forum Previous Editions - Food Forum - Kikkoman Corporation|website=www.kikkoman.com|access-date=March 18, 2016|archive-url=https://web.archive.org/web/20160407224912/http://www.kikkoman.com/foodforum/thejapanesetablebackissues/18.shtml|archive-date=April 7, 2016|url-status=dead}} They must keep a steady rhythm or they may accidentally injure each other with the heavy {{transliteration|ja|kine}}.
3. The sticky mass is cut or formed into shapes, for example spheres.

File:Mochi Machine in Action.webm

File:Mochimachine3387.JPG

The modern preparation of mochi uses a sweet flour of sweet rice ({{transliteration|ja|mochiko}}). The flour is mixed with water and cooked on a stovetop or in the microwave until it forms a sticky, opaque, white mass.{{cite web | url= http://recipestoayoungpoet.blogspot.com/2010/05/not-so-stressful-microwave-mochi.html | title= Not-So-Stressful Microwave Mochi | publisher= The Fatty Reader | access-date= July 14, 2010 | archive-date= January 20, 2013 | archive-url= https://web.archive.org/web/20130120192325/http://recipestoayoungpoet.blogspot.com/2010/05/not-so-stressful-microwave-mochi.html | url-status= dead }} This process is performed twice, stirring the mass in between until it becomes malleable and slightly transparent.Itoh, Makiko, "[http://www.japantimes.co.jp/text/fg20111230f1.html Rice takes prized, symbolic yearend form] {{Webarchive|url=https://web.archive.org/web/20130117185738/http://www.japantimes.co.jp/text/fg20111230f1.html |date=2013-01-17 }}", Japan Times, December 30, 2011, p. 14.

With modern equipment, mochi can be made at home, with the technology automating the laborious dough pounding.{{Cite web|url=http://www.discovernikkei.org/en/journal/2010/1/1/mochi-making-recalled/|title=Mochi Making Then and Now|website=www.discovernikkei.org|date=January 2010 |access-date=March 18, 2016}} Household mochi appliances provide a suitable space where the environment of the dough can be controlled.

The assembly-line sections in mochi production control these aspects:

1. Viscoelasticity or the products' chewiness by selecting specific species of rice
2. Consistency of the dough during automated pounding process
3. Size
4. Flavourings and fillings

Varieties of glutinous and waxy rice are produced as major raw materials for mochi. The rice is chosen for its tensile strength and compressibility. One study found that in {{transliteration|ja|kantomochi}} rice 172 and BC3, amylopectin distribution varied and affected the hardness of mochi. {{transliteration|ja|Kantomochi}} rice produced harder, brittle, grainy textures, all undesirable qualities except for ease of cutting.{{Cite journal|last1=Sasaki|first1=Tomoko|last2=Hayakawa|first2=Fumiyo|last3=Suzuki|first3=Yasuhiro|last4=Suzuki|first4=Keitaro|last5=Kazuyuki|first5=Okamoto|last6=Kaoru|first6=Kohyama|date=2013|title=Characterization of Waxy Rice Cakes (Mochi) with Rapid Hardening Quality by Instrumental and Sensory Methods|journal=Cereal Chemistry|volume=90|issue=2|pages=101|doi=10.1094/CCHEM-05-12-0058-R}} For mass production, the rice variety should be chewy, but easy to separate.

Generally, two types of machines are used for mochi production in an assembly line. One machine prepares the dough, while the other forms the dough into consistent shapes, unfilled or with filling. The first type of machine controls the temperature at which the rice gelatinizes. One study found that a temperature of {{cvt|62|C}} corresponds to the gelatinization of mochi. When the temperature fell below this point, the hardening was too slow. It was concluded that a processing temperature below {{cvt|62|C}} was unsuitable for dough preparation.{{Cite journal|last1=Matsue|first1=Yuji|last2=Uchimura|first2=Yosuke|last3=Sato|first3=Hirokazu|date=2008|title=Estimation of Hardening Speed of "Mochi" of Glutinous Rice from the Gelatinization Temperature, an Amylographic Characteristic, and the Correlation of the Hardening Speed with Gelatinization Temperature and Air Temperature During the Ripening Period(Quality and Processing)|url=https://www.jstage.jst.go.jp/article/jcs1927/71/1/71_1_57/_article|journal=Japanese Journal of Crop Science|volume=71|pages=57–61|doi=10.1626/jcs.71.57|doi-access=free}}

Mochi is a variation of a low-calorie, low-fat rice cake. The cake has two essential raw materials: rice and water. Sticky rice (also called sweet rice, Oryza sativa var. glutinosa, glutinous sticky rice, glutinous rice, waxy rice, botan rice, biroin chal, mochi rice, pearl rice, and pulut),{{Citation|last1=Schilling|first1=Robert Louis|title=Method of producing granulated and powdered mochi-like food product and wheat flour substitute|date=September 30, 2014|url=https://patents.google.com/patent/US8846128|last2=Schilling|first2=Jennifer|access-date=March 18, 2016}} whether brown or white, is best for mochi-making, as long-grain varieties will not expand correctly. Water is essential in the early stages of preparation. Other additives such as salt and other seasonings and flavorings are important for nutritive value and taste. However, additives can cause breakage of the mass, so they should not be added to the rice before the cake is formed. The balls of rice are then flattened and cut into pieces or shaped into rounds. The machines for mass production are a hugely expensive investment, and the product should have the proper moisture to appeal to consumers.{{citation needed|date=July 2020}}

While mochi can be refrigerated for a short storage period,{{Cite web|date=January 9, 2013|title=Mochi cooking - Easy ways to enjoy rice cakes|url=http://expatsguide.jp/articles/culture/mochi-cooking/|access-date=July 14, 2021|website=The Expat's Guide to Japan}} it can also "become hard and not usable."{{Cite web|date=July 16, 2019|title=Mochi (Japanese Rice Cake)|url=https://www.thespruceeats.com/mochi-japanese-rice-cake-2030178|access-date=July 14, 2021|website=The Spruce Eats}} The recommended preservation method is by freezing. The best method for freezing involves wrapping each mochi cake tightly in a sealed plastic bag. Although mochi can be kept in a freezer for almost one year, the frozen mochi may lose flavor and softness or get freezer-burned. Food additives, such as modified tapioca starch, can also extend the shelf life of mochi.{{Cite journal|last1=Song|first1=ZhenShan|last2=Zhou|first2=XueSong|last3=Zeng|first3=JianXin|date=2009|title=Effect of modified starch on the properties of Mochi|url=https://www.cabdirect.org/cabdirect/abstract/20103003498|journal=Modern Food Science and Technology|language=Chinese|volume=25|issue=10|pages=1210–1211, 1223 ref.7|issn=1673-9078|via=CAB Direct}}

Mochi is relatively simple to make, as only a few ingredients are needed for plain mochi. The main ingredient is either {{transliteration|ja|shiratamako}} or {{transliteration|ja|mochiko}}, Japanese sweet glutinous rice flour.{{Inconsistent|date=April 2024|reason=Article states that mochi is made from rice, and dango is made of rice flour}} Both {{transliteration|ja|shiratamako}} and {{transliteration|ja|mochiko}} are made from {{transliteration|ja|mochigome}}, a type of glutinous short-grain rice. The difference between {{transliteration|ja|shiratamako}} and {{transliteration|ja|mochiko}} comes from texture and processing methods. {{transliteration|ja|Shiratamako}} flour has been more refined and is a finer flour with a smoother, more elastic feel.{{Cite web|url=http://www.justonecookbook.com/pantry_items/shiratamako/|title=Shiratamako • Just One Cookbook|website=Just One Cookbook|access-date=March 18, 2016|date=March 12, 2014}} {{transliteration|ja|Mochiko}} is less refined and has a doughier texture.

Other ingredients may include water, sugar, and cornstarch (to prevent sticking).{{Cite web|url=http://www.japanesecooking101.com/sweet-mochi-recipe/|title=Sweet Mochi Recipe – Japanese Cooking 101|website=www.japanesecooking101.com|access-date=March 18, 2016}} Additional other ingredients can be added to create different variations/flavors.{{citation needed|date=May 2019}}

File:NutritionLabel.png

Mochi is gluten- and cholesterol-free, as it is made from rice flour.

A single serving of {{cvt|44.0|g}} has 96 calories (kilocalories), {{cvt|1.0|g}} of fat, but no trans or saturated fat, {{cvt|1.0|mg}} of sodium, {{cvt|22.0|g}} of carbohydrates, no dietary fiber, {{cvt|6.0|g}} of sugar, and {{cvt|1.0|g}} of protein.{{Cite web|url=http://www.myfitnesspal.com/food/calories/japanese-mochi-251933702|title=Calories in Japanese Mochi - Calories and Nutrition Facts {{!}} MyFitnessPal.com|website=www.myfitnesspal.com|access-date=March 18, 2016|archive-date=March 14, 2016|archive-url=https://web.archive.org/web/20160314033734/http://www.myfitnesspal.com/food/calories/japanese-mochi-251933702|url-status=dead}}

File:Amylose4.svg

File:Dextrin skeletal.svg

Amylose and amylopectin are both components of starch and polysaccharides made from D-glucose units. The big difference between the two is that amylose is linear because it only has αlpha-1,4-glycosidic bonds. Amylopectin, though, is a branched polysaccharide because it has αlpha-1,4-glycosidic bonds with occasional αlpha-1,6-glycosidic bondsFredriksson, H et al. (1997). The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Elsevier Publications, Carbohydrate Polymers. 35, 119-134. around every 22 D-glucose units.{{Cite journal | doi=10.1002/pat.3501|title = Electrosprayed maize starch and its constituents (amylose and amylopectin) nanoparticles| journal=Polymers for Advanced Technologies| volume=26| issue=8| pages=917–923|year = 2015|last1 = Ghaeb|first1 = Maryam| last2=Tavanai| first2=Hossein| last3=Kadivar| first3=Mehdi}} Glutinous rice is nearly 100%{{Cite book | url=https://books.google.com/books?id=Anbz_whRM2YC&q=glutinous&pg=PP1 | title=Starch: Chemistry and Technology| isbn=9780080926551| last1=Bemiller| first1=James N.| last2=Whistler| first2=Roy L.| date=April 6, 2009| publisher=Academic Press}} composed of amylopectin and almost completely lacks its counterpart, amylose, in its starch granules. A nonglutinous rice grain contains amylose at about 10–30% weight by weight and amylopectin at about 70–90% weight by weight.

Glutinous or waxy type of starches occur in maize, sorghum, wheat, and rice. An interesting characteristic of glutinous rice is that it stains red when iodine is added, whereas nonglutinous rice stains blue. This phenomenon occurs when iodine is mixed with iodide to form tri-iodide and penta-iodide. Penta-iodide intercalates between the starch molecules and stains amylose and amylopectin blue and red, respectively.{{Cite web|url=https://www.applichem.com/fileadmin/produktinfo/a3505_de.pdf|title=Iodine-Potassium iodide - Solution|access-date=March 23, 2016|archive-date=April 23, 2016|archive-url=https://web.archive.org/web/20160423024935/https://www.applichem.com/fileadmin/produktinfo/a3505_de.pdf|url-status=dead}} The gelation and viscous texture of glutinous rice is due to amylopectin being more hygroscopic{{Cite journal|last1=Svagan|first1=Anna. J.|last2=Berglund|first2=Lars A.|last3=Jensen|first3=Poul|date=April 26, 2011|title=Cellulose Nanocomposite Biopolymer Foam—Hierarchical Structure Effects on Energy Absorption|journal=ACS Applied Materials & Interfaces|volume=3|issue=5|pages=1411–1417|doi=10.1021/am200183u|pmid=21520887}} than amylose, thus water enters the starch granule, causing it to swell, while the amylose leaves the starch granule and becomes part of a colloidal solution.{{Cite journal|last1=Hermansson|first1=Anne-Marie|last2=Svegmark|first2=Karin|date=November 1, 1996|title=Developments in the understanding of starch functionality|journal=Trends in Food Science & Technology|volume=7|issue=11|pages=345–353|doi=10.1016/S0924-2244(96)10036-4}} In other words, the higher the amylopectin content, the higher the swelling of the starch granule.{{Cite journal|last1=Laovachirasuwan|first1=Pornpun|last2=Peerapattana|first2=Jomjai|last3=Srijesdaruk|first3=Voranuch|last4=Chitropas|first4=Padungkwan|last5=Otsuka|first5=Makoto|date=June 15, 2010|title=The physicochemical properties of a spray dried glutinous rice starch biopolymer|journal=Colloids and Surfaces B: Biointerfaces|volume=78|issue=1|pages=30–35|doi=10.1016/j.colsurfb.2010.02.004|pmid=20307959}}

Though the amylopectin content plays a major role in the defined characteristic of viscosity in glutinous rice, factors such as heat also play a very important role in the swelling since it enhances the uptake of water into the starch granule significantly.{{Cite web|url=http://www.fao.org/docrep/w8079e/w8079e0h.htm|title=Dietary carbohydrate composition|website=www.fao.org|access-date=March 11, 2016}}

The high amylopectin content of waxy or glutinous starches is genetically controlled by the waxy or wax gene. Its quality of greater viscosity and gelation is dependent on the distribution of the amylopectin unit chains. Grains that have this gene are considered mutants, which explains why most of them are selectively bred to create a grain that is close to having or has a 0% amylose content. The table below summarizes the amylose and amylopectin content of different starches, waxy and nonwaxy:

The soaking of the glutinous rice is an elemental step in the preparation of mochi, either traditionally or industrially. During this process, glutinous rice decreases in protein content as it is soaked in water. The chemicals that make up the flavour of plain or "natural" mochi are ethyl acetate, ethanol, 2-butanol, 2 methyl 1-propanol, 1-butanol, isoamyl alcohol, 1-pentanol and propane acid.{{Cite journal|last=Lee|first=Yong-Hwan|date=2001|title=Changes in Chemical Composition of glutinous rice during steeping and Quality Properties of Yukwa|url=https://www.researchgate.net/publication/264181544|journal=Korean Journal of Food Science and Technology|access-date=March 13, 2016|display-authors=etal}}

Mochi is usually composed solely of glutinous rice, however, some variations may include the additions of salt, spices and flavorings such as cinnamon (cinnamaldehyde).{{Cite book|url=https://books.google.com/books?id=VHRP5mMfWQUC|title=The Whole Food Bible: How to Select & Prepare Safe, Healthful Foods|last=Kilham|first=Christopher|date=October 1, 1996|publisher=Inner Traditions / Bear & Co|isbn=9780892816262}} Food additives such as sucrose, sorbitol or glycerol may be added to increase viscosity and therefore increase gelatinization. Additives that slow down retrogradation are not usually added since mochi has a very stable shelf life due to its high amylopectin content.{{Cite journal|last1=Ploypetchara|first1=Thongkorn|last2=Suwannaporn|first2=Prisana|last3=Pechyen|first3=Chiravoot|last4=Gohtani|first4=Shoichi|date=October 22, 2014|title=Retrogradation of Rice Flour Gel and Dough: Plasticization Effects of Some Food Additives|journal=Cereal Chemistry|volume=92|issue=2|pages=198–203|doi=10.1094/CCHEM-07-14-0165-R|issn=0009-0352}}

Mochi's characteristic chewiness is due to the polysaccharides in it. The viscosity and elasticity that account for this chewiness are affected by many factors, such as the starch concentration, configuration of the swollen starch granules, the conditions of heating (temperature, heating period and rate of heating), as well as the junction zones that interconnect each polymer chain. The more junction zones the substance has, the stronger the cohesiveness of the gel, thereby forming a more solid-like material. The perfect mochi has the perfect balance between viscosity and elasticity so that it is not inextensible and fragile but rather extensible yet firm.{{cite journal|last=Kapri|first=Alka|author2=Suvendu Bhattacharya|title=Gelling behavior of rice flour dispersions at different concentrations of solids and time of heating|journal=Journal of Texture Studies|year=2008|volume=39|issue=3|pages=231–251|doi=10.1111/j.1745-4603.2008.00140.x}}

Many tests have been conducted on the factors that affect the viscoelastic properties of mochi. As puncture tests show, samples with a higher solid (polysaccharide) content show an increased resistance and, thereby, a stronger and tougher gel. This increased resistance to the puncture test indicates that an increase in solute concentration leads to a more rigid and harder gel with an increased cohesiveness, internal binding, elasticity and springiness, which means a decrease in material flow or an increase in viscosity. These results can also be brought about by an increase in heating time.

Sensory assessments of the hardness, stickiness and elasticity of mochi and their relationship with solute concentration and heating time were performed. Similar to the puncture test results, sensory tests determine that hardness and elasticity increase with increasing time of heating and solid concentration. However, the stickiness of the samples increases with increasing time of heating and solid concentration until a certain level, above which the reverse is observed.

These relationships are important because too hard or elastic a mochi is undesirable, as is one that is too sticky and will stick to the walls of the container.

Suffocation deaths are caused by mochi every year in Japan, especially among elderly people.{{cite web|date=January 2, 2015|title=Traditional New Year's food proves deadly again in Japan|url=http://www.cbsnews.com/news/mochi-deaths-traditional-new-years-food-proves-deadly-again-in-japan/ |access-date=July 14, 2021|publisher=CBS News}}{{Cite news|date=January 2, 2018|title=Delicious but deadly mochi: The Japanese rice cakes that kill|work=BBC News|url=https://www.bbc.com/news/world-asia-42537953|access-date=July 14, 2021}}{{Cite web|date=December 30, 2013|title=Japan confronts mochi rice-cake death-trap with technological solution|url=http://www.theguardian.com/world/2013/dec/30/japan-new-year-mochi-death-technology|access-date=July 14, 2021|website=the Guardian}} In 2015, it was reported that according to the Tokyo Fire Department – which responds to choking cases – more than 100 people were hospitalized per year for choking on mochi in Tokyo alone. Also, in Tokyo, between 2006 and 2009, there were 18 reported deaths resulting from choking on mochi. As a result of this risk, Japanese authorities put out yearly warnings advising people to cut mochi into small pieces before consumption.

Mochi may be eaten alone as a major component of a main meal and is used as an ingredient in other prepared foods.

Many types of traditional {{transliteration|ja|wagashi}} and {{transliteration|ja|mochigashi}} (Japanese traditional sweets) are made with mochi. For example, {{transliteration|ja|daifuku}} is a soft round mochi stuffed with sweet filling, such as sweetened red bean paste ({{transliteration|ja|anko}}) or white bean paste ({{transliteration|ja|shiro an}}).{{Cite book|last=Moore|first=Willamarie|url=https://www.worldcat.org/oclc/868923916|title=All about Japan : stories, songs, crafts, and more|date=2011|others=Kazumi Wilds|isbn=978-1-4629-0624-6|location=North Clarendon, Vermont|pages=34|oclc=868923916}} {{transliteration|ja|Ichigo daifuku}} is a version containing a whole strawberry inside.{{cite web|title=Ichigo Daifuku|url=http://www.kisaragi.co.jp/product/daifuku_ichigo.html}}

{{transliteration|ja|Kusa mochi}} is a green variety of mochi flavored with mugwort ({{transliteration|ja|yomogi}}).{{Cite book|last=Yamashita|first=Masataka|url=https://www.worldcat.org/oclc/903974479|title=Tanoshii Wagashi : little bites of Japanese delights|date=2015|isbn=978-981-4561-95-2|location=Singapore|pages=34–37|oclc=903974479}} When {{transliteration|ja|daifuku}} is made with {{transliteration|ja|kusa mochi}}, it is called {{transliteration|ja|yomogi daifuku}}.{{Cite web|title=MEBUKIYA Yomogi Daifuku, 220 G|url=https://shop.ichibalondon.com/products/mebukiya-yomogi-daifuku-220-g|access-date=June 14, 2021|website=Ichiba Online Marketplace|archive-date=June 14, 2021|archive-url=https://web.archive.org/web/20210614003519/https://shop.ichibalondon.com/products/mebukiya-yomogi-daifuku-220-g|url-status=dead}}{{Cite book|last=Dr. Henschel|first=Detlev|url=https://www.worldcat.org/oclc/959991172|title=Edible Wild Plants - Mother Nature's Delicacies Eat or Die!|date=2016|isbn=978-3-7375-8111-0|edition=1. Auflage|location=Berlin|oclc=959991172}}

{{main|Mochi ice cream}}

Small balls of ice cream are wrapped inside a mochi covering to make mochi ice cream. In Japan, this is manufactured by the conglomerate Lotte under the name {{transliteration|ja|Yukimi Daifuku}}, "snow-viewing {{transliteration|ja|daifuku}}".

• {{transliteration|ja|Oshiruko}} or {{transliteration|ja|ozenzai}} is a sweet azuki bean soup with pieces of mochi. In winter, Japanese people often eat it to warm themselves.
• {{transliteration|ja|Chikara udon}} (meaning "power udon") is a dish consisting of udon noodles in soup topped with toasted mochi.
• {{transliteration|ja|Zōni}}. See New Year specialties below.

{{multiple image

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| image1 = Vegan Sanshoku Dango (4453824525).jpg

| alt1 = Dango

| caption1 = Spherical mochi ({{transliteration|ja|dango}}) can be colored or undyed.

| image2 = Mochi Donut.jpg

| alt2 = Mochi Donuts

| caption2 = Decorated mochi donuts made in San Diego County

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}}

• {{transliteration|ja|Dango}} is a Japanese dumpling made from {{transliteration|ja|mochiko}} (rice flour).
• {{transliteration|ja|Warabimochi}} is not true mochi, but a jelly-like confection made from bracken starch and covered or dipped in {{transliteration|ja|kinako}} (soybean flour) with sugar. It is popular in the summertime and is often sold from trucks, not unlike ice cream trucks in Western countries.{{Cite web|title=Warabimochi {{!}} Traditional Dessert From Kansai Region {{!}} TasteAtlas|url=https://www.tasteatlas.com/warabimochi|access-date=February 20, 2021|website=www.tasteatlas.com}}
• {{nihongo||饅頭/まんじゅう|Manjū}} is not a true mochi, but a popular traditional Japanese confection made of flour, rice powder, buckwheat, and red bean paste.
• {{nihongo||索餅|Sakumochi}} is deep-fried rice cake twisted into a rope shape. It is often consumed during the Japanese Star Festival called {{transliteration|ja|tanabata}}. There is some confusion about its origin based on evidence from historical records of a dish called {{nihongo||索べい|sakubei}}, which some scholars believe was a confection while others think it was an early form of the wheat noodle {{transliteration|ja|sōmen}}. ({{transliteration|ja|Sakubei}} was made from a mixture of wheat flour and rice flour).{{cite book |last1=Ishige |first1=Naomichi |title=History Of Japanese Food |date=June 17, 2014 |publisher=Routledge |page=77 |isbn=9781136602559 |url=https://books.google.com/books?id=H0nXAwAAQBAJ&pg=PA77}}
• "Moffles" (waffles made from toasted mochi) were introduced in about 2000.{{cite web|url=http://search.japantimes.co.jp/cgi-bin/nn20080319f1.html|title='Mochi' moffles reinvent the waffle|first=Kazuaki|last=Nagata|date=March 19, 2008|via=Japan Times Online}} They are made in a specialized machine as well as a traditional waffle iron.
• Mochi donuts are a hybrid confection originally popularized in Japan by the chain Mister Donut before spreading to the United States via Hawaii.{{Cite web|date=September 23, 2020|title=Mochi Donuts Are the Japanese and American Pastry Hybrid Sweeping the Nation|url=https://www.thrillist.com/eat/nation/what-are-mochi-donuts|access-date=June 13, 2021|website=Thrillist}}{{Cite web|date=December 2, 2020|title=MoDo Hawaii's wildly popular mochi donuts are coming to the Bay Area {{!}} Peninsula Foodist {{!}} Elena Kadvany {{!}} Palo Alto Online {{!}}|url=https://paloaltoonline.com/blogs/p/2020/12/02/modo-hawaiis-wildly-popular-mochi-donuts-are-coming-to-the-bay-area|access-date=June 13, 2021|website=paloaltoonline.com}} This confection is "a cross between a traditional cake-like doughnut and chewy mochi dough similar to what's wrapped around ice cream".{{Cite web|date=September 20, 2020|title=Mochi doughnuts are sweet, chewy and delightfully uniform|url=https://www.reviewjournal.com/rj-magazine/mochi-doughnuts-are-sweet-chewy-and-delightfully-uniform-2125355/|access-date=June 13, 2021|website=Las Vegas Review-Journal}} The Mister Donut style, also known as "pon de ring", uses tapioca flour and produces mochi donuts that are easy to pull apart. Another variation developed in the United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian-style butter mochi.{{Cite web|last=Kocher|first=Sarah|date=April 24, 2021|title=Never heard of a mochi donut, or dying to get your hands on one? Either way, a Sartell baker has you covered.|url=https://www.sctimes.com/story/money/business/2021/04/24/home-baker-bringing-modified-taste-southeast-asia-st-cloud/7302059002/|access-date=June 13, 2021|website=St. Cloud Times}}{{Cite web|last=Woo|first=Candice|date=April 19, 2021|title=Mochi Doughnut Craze Coming to Convoy|url=https://sandiego.eater.com/2021/4/19/22392015/mochi-doughnut-donut-korean-hot-dog-convoy-san-diego|access-date=June 13, 2021|website=Eater San Diego}} Mochi donuts made from glutinous rice flour "typically contain half the amount of calories as the standard cake or yeast doughnut".{{Cite web|date=April 23, 2021|title=Japanese mochi doughnut chain opening new RiNo location|url=https://theknow.denverpost.com/2021/04/23/dochi-donut-rino-location-denver/257196/|access-date=June 13, 2021|website=The Know}}

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| image1 = Kue Moci Kacang.jpg

| alt1 = Kue moci

| caption1 = {{lang|id|Kue moci}} in Indonesia; glutinous rice filled with peanut paste and covered with sesame seeds

| image2 = Kuih tepung gomak 20230408 193723.jpg

| alt2 = Kuih tepung gomak

| caption2 = Tepung gomak; another glutinous rice cake filled with shaved coconut filling and coated with mung bean flour

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}}

File:Cocoa Butter Mochi in a 9-inch by 13-inch glass Pyrex pan.png

In Taiwan, a traditional Hakka and Hoklo pounded rice cake was called teuchi or tauchi ({{lang-zh|c=豆糍|p=dòu cí}}) and came in various styles and forms just like in Japan. Traditional Hakka mochi is served as glutinous rice dough, covered with peanuts (粢粑; zī bā) or sesame powder. Not until the Japanese era was Japanese-style mochi introduced and gained popularity. Nowadays, Taiwanese mochi (麻糬; máshǔ) often come with bean paste fillings.

In China, {{transliteration|zh|tangyuan}} is made from glutinous rice flour mixed with a small amount of water to form balls and is then cooked and served in boiling water. {{transliteration|zh|Tangyuan}} is typically filled with black sesame paste or peanut paste and served in the water that it was boiled in.

In Hong Kong and other Cantonese regions, the traditional {{transliteration|zh|lo mai chi}} ({{lang-zh|c=糯米糍|j=no6 mai5 ci4}}) is made of glutinous rice flour in the shape of a ball, with fillings such as crushed peanuts, coconut, red bean paste, and black sesame paste. It can come in a variety of modern flavors, such as green tea, mango, taro, strawberry, and more.

File:Mochi Singapore 02.jpg

In Philippines, a traditional Filipino sweet snack similar to Japanese mochi is called {{lang|fil|tikoy}} ({{lang-zh|c=甜粿|poj=tiⁿ-kóe}}). There is also another delicacy called espasol with a taste similar to Japanese {{transliteration|ja|kinako mochi}}, though made with roasted rice flour (not {{transliteration|ja|kinako}}, roasted soy flour). The Philippines also has several steamed rice snacks with very similar names to mochi, including {{lang|fil|moche}}, {{lang|fil|mache}}, and {{lang|fil|masi}}. These are small steamed rice balls with bean paste or peanut fillings. However, they are not derived from the Japanese mochi but are derivatives of the Chinese {{transliteration|zh|jian dui}} (called {{lang|fil|buchi}} in the Philippines). They are also made with the native {{lang|fil|galapong}} process, which mixes ground, slightly fermented cooked glutinous rice with coconut milk.

In Korea, {{Transliteration|ko|chapssal-tteok}} (Hangul: {{lang|ko|찹쌀떡}}) varieties are made of steamed glutinous rice or steamed glutinous rice flour.

In Indonesia, {{lang|id|kue moci}} is usually filled with sweet bean paste and covered with sesame seeds. {{lang|id|Kue moci}} comes from Sukabumi, West Java and Semarang, Central Java.{{cite web |title=Kueh Moaci Gemini, Cemilan Legendaris Khas Semarang Dengan Citarasa Unik |url=https://www.liputan6.com/lifestyle/read/4510739/kueh-moaci-gemini-cemilan-legendaris-khas-semarang-dengan-citarasa-unik |website=liputan6.com |access-date=September 14, 2022 |language=Indonesian |date=March 19, 2021}} Another Indonesian mochi is yangko, a Yogyakarta mochi made from glutinuous rice.{{cite web |title=Yangko: Kuliner Khas Yogyakarta yang Penah Jadi Bekal Diponegoro |url=https://kumparan.com/tugujogja/yangko-kuliner-khas-yogyakarta-yang-penah-jadi-bekal-diponegoro-1sP2ncKR3Af |website=kumparan.com |access-date=September 23, 2022 |language=Indonesian}} In Pontianak, mochi is covered with ground peanut powder and the dish named kaloci.{{cite web |last1=Isti |first1=Ayu |title=Resep Kaloci Khas Pontianak, Sajian Kue Tradisional Kenyal dan Lembut |url=https://www.merdeka.com/jateng/resep-kaloci-khas-pontianak-sajian-kue-tradisional-kenyal-dan-lembut-kln.html |website=merdeka.com |date=May 22, 2022 |access-date=April 26, 2023 |language=Indonesian}}

In Malaysia, {{lang|ms|kuih kochi}} is made from glutinous rice flour and filled with coconut filling and palm sugar. Another Chinese Malaysian variant, {{lang|ms|loh mai chi}} is made with the same ingredients, but their fillings are filled with crushed peanuts.{{cite web|url=http://www.citrusandcandy.com/2009/10/malaysian-favourites-loh-mai-chi-take-1.html|title=Welcome citrusandcandy.com - BlueHost.com|website=www.citrusandcandy.com}} There is also {{lang|zsm|{{ill|kuih tepung gomak|ms|Kuih tepung gomok|vertical-align=sup}}}}, which has similar ingredients and texture to mochi but the size is larger. The snack is quite popular in the east coast of Malaysia.{{cite web|url=https://guide.michelin.com/en/article/features/traditional-malay-and-indonesian-kueh|title=10 Delicious Traditional Malay Kueh Dissected|date=March 20, 2017|author=Saini, Azimin|publisher=Michelin Guide}}{{cite web|url=https://iluminasi.com/bm/resepi-kuih-tepung-gomak-paling-enak.html|title=Resepi Kuih Tepung Gomak Paling Enak|date=December 26, 2018|publisher=Iluminasi.com|language=ms}}

In Singapore, {{lang|ms|muah chee}} is made from glutinous rice flour and is usually coated with either crushed peanuts or black sesame seeds.{{Cite web |url=https://www.youngparents.com.sg/family/best-muah-chee-singapore-families-kids/ |title=Muah chee: Where to find the best in Singapore for families and kids | Young Parents |access-date=September 6, 2019 |archive-date=September 6, 2019 |archive-url=https://web.archive.org/web/20190906132221/https://www.youngparents.com.sg/family/best-muah-chee-singapore-families-kids/ |url-status=dead }}

In Taiwan, a soft version similar to {{Transliteration|ja|daifuku}} is called {{Transliteration|zh|moachi}} ({{lang-zh|c={{linktext|麻糍}}|poj=moâ-chî}}) in Taiwanese Hokkien and {{Transliteration|zh|mashu}} ({{lang-zh|c={{linktext|麻糬}}|p=máshǔ}}) in Taiwanese Mandarin.

In Hawaii, a dessert variety called "butter mochi" is made with mochiko, butter, sugar, coconut, and other ingredients and then baked to make a sponge cake of sorts.{{Cite web|date=August 18, 2010|title=Hawaii's Ono Kine Grinds (Good Food)|url=https://www.npr.org/templates/story/story.php?storyId=129254697|access-date=June 13, 2021|website=NPR.org}}{{Cite news|last=Aratani|first=Lori|date=June 27, 2019|title=Baked Butter Mochi|url=https://www.washingtonpost.com/recipes/baked-butter-mochi/17059/|access-date=June 13, 2021|newspaper=The Washington Post|quote=Adapted from 'We Are La Cocina: Recipes in Pursuit of the American Dream,' by Caleb Zigas and Leticia Landa.}}

• Japanese rice
• Moon rabbit
• {{transliteration|ja|Arare}}
• {{transliteration|ja|Goheimochi}}
• {{transliteration|ja|Hishi mochi}}
• {{transliteration|ja|Hanabiramochi}}
• {{transliteration|ja|Kuzumochi}}
• {{transliteration|ja|Muchi}}
• {{transliteration|ja|Senbei}}, rice crackers
• {{transliteration|ja|Uirō}}

Similar foods in other countries:

• {{transliteration|zh|Lo mai chi}}
• {{lang|vi|Bánh giầy}}
• {{transliteration|ko|Chapssal-tteok}}, Korean glutinous rice cakes
• {{transliteration|zh|Jian dui}}
• {{lang|ms|Kochi}}
• {{transliteration|zh|Nian gao}}
• {{lang|fil|Sapin sapin}}
• {{transliteration|ko|Tteok}}

{{reflist|30em}}

• [https://www.youtube.com/watch?v=tmSrULDVRPc Pounding Mochi with the Fastest Mochi Maker in Japan], YouTube.
• [https://www3.nhk.or.jp/nhkworld/en/tv/professionals/20200906/4003142/ The Tale of Granny Mochi: Kuwata Misao - NHK - 2020]

{{Japanese food and drink}}

{{Rice Cakes}}

{{Glutinous rice dishes}}

{{Vegetarianism}}

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