How to make Noshi-mochi from Kagami-mochi – Learn with Osakaya

January 17, 2014 Juju Kurihara Cooking, Culture, Foods, Vocabulary Tags: 0 Comments

The other day I spoke about Kagami-biraki (鏡開き), the day people bring down Kagami-mochi (鏡餅) and eat it. But as I mentioned, after being left outside for more than a week, Kagami-mochi becomes usually dry. A Japanese traditional sweets shop, Osakaya has a service for the customers who bought Kagami-mochi from them that they make a fresh Noshi-mochi out of it. 

 

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First, put mochi in the water for about a week. Change the water every day. The water gets murky but don´t be scared, just keep changing the water. 

 

 

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After one week, the surface of mochi becomes soft and sticky.

Now it´s ready to re-make rice cake. 

 

mochi tsuki

 

Have you seen making rice cake? Traditionally they make these instruments, Usu (臼/mortar) and Kine (杵/mallet). Place steamed sticky rice in Usu and pound it by adding some water by hand. It´s a kind of thrilling to see because a slight miss the timing, the person with Kine could hit other person´s hand. 

 

 

Now let´s see the factory of Osakaya and see how to make Noshi-mochi from Kagami-mochi.

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 1. Take the Mochi out and cut into smaller pieces (more or less the same size), so they can be cooked at the same time. 

Often there are some toothpicks inside the Mochi to keep the shape of Kagami-mochi. Take them off.

Then place them in the steamer.

 

 

 

 

 

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2. The black beans were soaked in the water whole night.

Now steam them as well.

 

 

 

 

 

 

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 3. Pound the steamed mochi. They have a machine for this process.

Those rocky pieces are now all soft and pasty. It´s reborn as a fresh mochi. 

 

 

 

 

 

 

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 4. Add steamed black beans. Since the machine pounding can break the beans, most of the mixing is done by hand. It´s hot and very heavy because the mochi is sticky. 

This is a hard work.

 

 

 

 

 

 

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 5. Black beans and mochi is mixing well. 

This becomes Kuromame mochi (黒豆餅/ blackbean mochi).

 

 

 

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 6. Aonoti (青のり/green dried seaweed) was also soaked in the water to soften. Now it´s easy to mix with mochi. 

Cut the water before mixing. 

 

 

This is the video when they mix Aonori with mochi.  

 

 

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 7. Now they have two types of mochi, kuromame and aonori. 

Bothe are divided in isshou (1升/about 1.5kg) and extended to flat.

 

 

 

 

 

 

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8. This flat shape mochi is called noshi-mochi (のし餅). Nosu means to extend with a pressure. Just like when you make biscuits. You extend the dough before you cut them in shape. 

Now they are ready to go back to the customers.

 

It´s a little more complicated to do this at home but in a factory it´s easy. Also it was a good opportunity to see how they make mochi in a traditional Japanese sweets shop. Thank you, Osakaya. 

 

 

More about Kagami-mochi

Kagami-biraki

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