What is Sasa mochi?
“Sasa-mochi” is a seasonal specialty made locally in Aomori during the early summer months when new sasa bamboo leaves come in season. Unlike sasa-mochi from other regions, the sasa-mochi in Aomori is wrapped in the sasa leaves without binding and takes advantage of the antibacterial properties of sasa leaves.
How do you make Sasa dango?
In order to prepare sasa dango, glutinous rice is steamed and pounded into a rice cake which is then flavored with mugwort. Red bean paste is placed inside the rice cake, and it is then wrapped in bamboo leaves. The concoction is steamed, and the steaming process imparts a subtle hint of bamboo flavor to the rice cake.
What is traditional mochi filled with?
A small round ball, mochi is filled with a sweet filling, typically red bean paste. It comes in three varieties: white mochi, pale green mochi, and pale pink mochi. The dough is covered in potato flour to keep it from sticking to hands and other mochis.
What are mochi balls made of?
rice
The cakes, known as mochi, are cute round buns made of soft and chewy rice. The rice is first steamed and then pounded and mashed. The resulting sticky rice mass is then formed into the final mochi shape and baked or boiled.
How do you make mochi traditionally?
How Mochi is Made. Traditionally, glutinous rice is steamed first, then steamed rice is transferred into a Usu (臼), a large Japanese stamp mill, and then it is pounded with a pestle called Kine (杵). This mochi pounding event is called Mochitsuki (餅つき).
What is the most popular dango?
Mitarashi Dango This is the most popular type of dango, commonly available at convenience stores and supermarkets. They are covered with a sweet-salty syrup made of soy sauce, sugar and starch.
What’s the best way to make sweet mochi?
1 Mix Mochiko and water in a glass (or other heat proof) bowl and mix well. 2 Steam the Mochiko dough (leaving the dough in the bowl) in a steamer for 20 minutes. 3 Transfer the steamed Mochi into a pot and cook at medium to medium low heat with 1/3 of the sugar (2/3 cup).
How old is Kuwata Misao who makes Sasa mochi?
The Tsugaru peninsula lies on the northern part of Japan’s main island, and is home to some of the country’s most untamed landscapes. For more than 30 years, 93-year-old Kuwata Misao has made over 50,000 Sasa-mochi rice cakes every year here, all on her own.
What to put on top of Sakura mochi?
Decorate the mochi with cherry blossom on top. Sakura Mochi has a nice balance of the taste between the salty pickled leaves and sweet red bean paste. The texture of the chewy sweet glutinous rice with sweet anko filling is simply deletable.
How to make mochi with rice flour and cornstarch?
1 Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. 2 Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. 3 Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons.