Mochi
Mochi is a Japanese rice cake made from a sweet glutinous rice called mochigome that
is steamed, pounded into a smooth rice dough and then molded into different shapes.
Some sweet mochi confections contain fillings such as bean paste, ice cream or fresh
fruit ( Food Network Kitchen, 2023).
Mochi has been a part of Japanese culture since the Jomon period (14,000-
300 BCE), when rice cultivation became widespread in Japan. However, in
the Nara period (710-794 CE), mochi began to resemble the treat we know
today. During the Heian period (794-1185 CE), mochi became popular among
the aristocracy, and people served it during special occasions and
celebrations. By the Edo period (1603-1868), mochi had become a staple
food in Japan, and various regional variations had developed. Also traditional
mochi-making involves pounding cooked glutinous rice with wooden mallets
until it forms a sticky and elastic dough. This process is known as mochitsuki,
which people perform during special events and festivals. The process of
creating mochi, or mochitsuki (which literally means “pounding mochi”),
starts with short-grain glutinous rice, or mochigome, and is typically
associated with the New Year’s holiday. Unless you are a skilled mochi
maker, a team is required to complete this time-consuming and physically
demanding task. Before being measured and formed into individual servings,
the mochi is soaked and then heavily pounded with wooden mallets (Wilson,
2021).
Today, mochi is enjoyed in many forms and has become a popular treat
worldwide. Over the years, mochi has evolved and more varieties has been
made these days.
Rosmayanti et al. (2023) conducted a study focusing on the development of
Rice and Aromatic Ginger Mochi, a modern variation that incorporates a
blend of rice and aromatic ginger a traditional Indonesian herbal drink as the
liquid base in the mochi dough. The product is filled with sour turmeric ice
cream, resulting in a unique flavor profile that merges traditional heritage
with contemporary dessert innovation. The primary aim of this research is to
evaluate the acceptability of this mochi variation. The result of their so study
shows that rice and aromatic ginger mochi filled with sour turmeric ice cream
is a promising and innovative culinary product. It effectively combines the
health benefits and cultural significance of traditional ingredients with
modern taste preferences, making it suitable for contemporary markets.
Their study revealed that this product Is both acceptable to consumers and
promising as a marketable culinary item. By combining health benefits with
modern taste preferences, this innovative mochi illustrates how traditional
foods can be adapted for contemporary markets. These kind of studies are
particularly relevant to the present research as they demonstrate how
traditional food products can be adapted and reinvented to suit current
consumer preferences and market demands.
