Mochi for our long-term emergency stockpile.
“What is Mochi?”
“What is kiri mochi?”
“Really? Can we keep Mochi?”
“I don’t know how to eat Mochi…”
You may have seen mochi in the freezer section of your local grocery store. Everybody here in the United States thinks mochi is a sweet dessert, like mochi ice cream or daifuku, which is filled with sweet bean paste. For Japanese people, mochi has a long history, having been enjoyed throughout Japan’s entire 2000 year history. Mochi is a celebratory food that brings good luck on special occasions, but it is also eaten year-round. In soup, wrapped in seaweed, and covered in roasted soybean flour are some popular ways mochi is served in Japan.
Mochi is short-grain glutinous rice.
Nutrition: Mochigome (glutinous, sticky or sweet rice) has more nutrition than white rice. It is composed of 80% starch as its carbohydrate, 7% protein, amino acids, minerals and vitamins.
How to make mochi: mochi rice is first soaked in water, then steamed, mashed and pounded until smooth, and finally formed into various shapes, typically round but not always.
In an emergency situation, this process a bit of a pain. Therefore, I recommend KIRI MOCHI.
In emergency situations, KIRI MOCHI does’t need water. You just toast it on the grill. It has high calories and is very simple to prepare.
KIRI MOCHI (cut mochi): Already cooked and dried. It’s individually wrapped, shelf-stable, and comes in square or round shapes. You can eat it toasted or in hot soup.
In emergency situations, KIRI MOCHI does’t need water. You just toast it on the grill. It has high calories and is very simple to prepare.
I recommend these KIRI MOCHI:
Toasting KIRI MOCHI in a pan with a butane canister cooktop.
Toast over medium heat for 6-8 minutes or until it is fully swollen and puffy, and the edges are golden brown.
Dip your mochi in soy sauce or soy sauce with sugar. If you have seaweed, you can wrap it.
And eat!!
Try kiri-mochi and enjoy.
By the way, this is “Koori Mochi” (cut mochi that is frozen and dried naturally).
See you next time.