I can’t be bothered to make these myself, but is anyone who makes them willing to sell them? To, like, I dunno, me? @ me and let’s work something out
They would keep pretty well for shipping if chilled on dry ice, I think. I can’t say that there is much of any chance of me being able to accomplish such a thing, though.
Don’t say that. I believe in you. Don’t give up. Don’t ever give up.
It is just a matter of time and motivation. If I were to do it, it would be just for nice. I lose all motivation given a profit motive.
It would be late next fall until I could even think about it, but it is possible …
(I would accept reimbursement for shipping and dry ice, but that is it. Don’t get your hopes up yet though… )
Deal. You’d be handsomely rewarded, by a handsome-ly, ward-… you’d be compensated properly.
I think that I would just ship rounds of frozen お餅 on dry ice. It seems to freeze and unfreeze well. And there is a place right down the road to buy dry ice.
But, why not try to find it at a nearby Asian market? A few of the big supermarkets here have the commercial variety, and even that is yummy, in a different way.
( The taro flavored もち is the best. I shouldn’t tell you this, because it will make you even hungrier, but I am planting a row of taro this spring just for eating, and for flavoring もち。 The variety of taro that I usually plant isn’t the best for eating.)
Is there a difference between the mochi you make for sweets and the ones you use at New Years, or is the latter just left to dry out so they become hard?
Thanks for posting this. I didn’t know you could use a stand mixer. I love making things from scratch, so I might try making some for next お正月.
Got a sudden craving for mochi and I have sweet rice on hand from making sekihan last year and anko in my freezer, so i’ll report back in a couple hours on how it went.
@Sezme I believe it’s the same mochi, the New Years mochi is just left out.
Well, they’re not the prettiest mochi on the block, but they look about right and they don’t taste half bad. I’m not entirely sure I’ve done it right, since this was my first time doing it, but for a first try, I’ll take it.
Haha! No, he’s just playing…or perhaps trying to rub off dried mochi from his fingers.
That reminds me that I will add some 大福餅 related words up top.
I believe, but not 100% sure as I’ve never made sweet mochi, that mochi flour is generally used for sweets with sugar added and plain mochi rice is for the new years mochi. The pounded rice fro new year’s mochi hardens quite quickly as it cools and would break your teeth unless it’s reheated in some way.
This made me laugh out loud!
I love eating mochi but have never been brave enough to try making it, however after your great description I think I might just have to give it a go.
Super interested in seeing the results of this!
@Kyasurin. I hope that you give it a try!
@rumade. I will post garden pictures this summer. I grow several varieties of “elephant ears”, or taro, each year. The bulbs multiply, and I have plants that are decades old. But, I see that many varieties are grown throughout the world, and that some are better for eating, and have less toxins to cook out, than others. So, I am getting some taro roots from the supermarket and growing those. That way, I know that they are a commonly eaten variety. (I have droopy elephant ears, stand-uppy elephant ears, and black elephant ears already. )
My wife is now making jealous noises and now wants to taste home-made mochi with homegrown taro “because that sounds amazing!!!”
You had better get to work.
Fortunately, you live in an agriculturally productive area of the world. Just start some rice seedlings in all those canals. Then start some 里芋 bulbs. In the fall harvest your rice and taro. Find one of those old fashioned mills and mill the rice. By January, you will be done with all of that, and you can make もち。Oh, and get a big mallet and wooden bowl.
Alternately, find a market to buy this:
Throw flower and rice around the kitchen, and make a big pounding noise. Then show you wife a plate full of the things from the package.
we are cooking up some our rice now! will report back!
Really cool you made it from scratch! I sort of wish I had a big mixer so I could try it reasonably.
When I made it, I used rice flour. I made both daifuku with anko (sweet red bean paste) and mochi ice with various types of ice cream. Love them both. I haven’t made any in quite a while since I’ve been dieting, though.
For anyone interested, Nami at Just One Cookbook has a good recipe: https://www.justonecookbook.com/daifuku/. You can even make the mochi itself in the microwave pretty easily (if making it from flour.) She also has recipes for mochi ice and for making your own anko that I’ve used.
I live in a relatively rural area, so I don’t have a lot of selection when it comes to Asian markets. The one we do have is very light on Japanese food, tending more toward Chinese and Indian, so I ended up needing to use the Internet to get a lot of ingredients. Thankfully I could get both the rice flour and anko (and, eventually, adzuki beans to make my own anko) from Amazon easily enough. I envy the people that can just hop down to the local market to get all that stuff
For some reason, I feel like a kitchen full of flowers would only serve to make her suspicious.