packaging :
1 kg net vacuum packed sachet
ingredients :
100 % sticky rice
storage :
Ideally keep cool to retain the taste and aroma. On reception empty the sachet into a sealed container and keep in the vegetable tray in the refrigerator
origin :
Yamagata, Japan
In Japan, sticky rice (also called glutinous rice or mild rice) is called mochigome or mountain rice. It is gluten free.
It is used for the famous môchi (rice dough) traditional pastry usually eaten to celebrate New Year.
Mochi is a rice preparation which accompanies numerous recipes in Japan. Mochi is made by kneading cooked rice, taking on the appearance of a very thick dough.
How do you make mochi ?:
- Put the rice in a deep recipient ( salad bowl ) then cover it completely with water. To wash it, stir 40 times with your hands. Empty the water then rinse abundantly until the water is clear. Then soak the rice in cold, clear water for one night.
- Strain well and put in a cloth, then put it at the bottom of a saucepan to be steam cooked ( spread the rice evenly ).
- Cook over a hot heat for 20 to 30 minutes making sure the rice doesn't dry out. Add water if this seems to be happening.
- Once cooked, let it stand for about ten minutes.
- Pour into a solid recipient, pound with a pestle until you have a smooth, sticky dough, a bit firmer than that for bread.
To make mochis, take some sticky rice dough and roll out small balls with your hands ( 3 cm in diameter) or roll it out flat and cut into small squares.
Eat your mochis with:
- kinako ( roasted soya powder) and sugar
- dark liquid sugar
- sweet red bean paste
- sesame seed powder and sugar
- sweet soy sauce ( for this roll them in a small nori leaf)
- or drop them ino a vegetable soup
Here are 2 simple and delicious recipes:
