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Food for Thought
Wed January 5, 2011
Making mochi to ring in the year
It's the first Food for Thought of 2011, so Nancy and Dick put the spotlight on a little morsel associated with the start of a new year from the Japanese tradition: Mochi making.
Listen to Nancy and Dick by clicking the audio 'play' arrow above
Mochi are small glutinous rice rounds that Nancy describes as being 'a bit' like dumplings.
Now before we take this any further, take a look at how some fast-moving Mochi makers in Japan paddle their rice gluten, prepping it for the feast:
On this side of the pond, Nancy was invited to take part in an annual mochi-making gathering in Seattle's International District a few days ago.
The families who get together for this annual fun soak sweet rice in water a day before the mochi is to be made, and used electric blenders to prep it for its yummy consumption.
If you thought mochi was ice cream, take a listen to hear Nancy describe how the rice gluten is finished to sweet perfection.
Stay with this video, showing a more modern approach to mochi making. It has a surprise ending!