4 traditional Japanese Mochigashi that are made without using rice
Mochi (餅) is the traditional Japanese food known as rice cakes.The sticky food is not only used as an ingredient for traditional Japanese cuisine, but also used as an ingredient for confections.
Actually there are various types of Mochigachi (餅菓子), or Japanese Mochi sweets, many of which have a long history and are made from glutinous rice or non-glutinous rice.
For example, Daifuku Mochi (大福餅) (Amazon.com) is a representative of the mochi confection made from glutinous rice, while Kashiwa Mochi (柏餅) is a representative of the mochi confection made from non-glutinous rice.
However, have you ever heard that there are some traditional Japanese “Mochi (餅)” sweets that are made without using rice?
Most of them are made mainly from starch or wheat flour, so today let me introduce 4 traditional Japanese “Mochi (餅)” sweets that are made using either starch or wheat flour, instead of rice.
2 traditional Japanese Mochigashi (Mochi sweets) that are made from starch
First, here are 2 traditional Japanese Mochigashi that are made from starch.
Kuzumochi (葛餅) is a simple jelly-like sweet that is traditionally made from Kudzu (arrowroot) starch, sugar, and water.Today many of the confections available in Japan are made from potato starch because there aren’t many Kudzu starch supplies.This case applies to Kuzukiri (葛きり) too.
Warabi Mochi (わらび餅)
Warabi Mochi (わらび餅) is a simple Japanese confection with chewy, somewhat sticky texture, which is made from the bracken-root starch called Warabi-Ko (わらび粉), sugar and water.Amazingly, this Mochigashi has about 1100 years of history.Today, this traditional sweet is sometimes made using Japanese potato starch, Katakuriko (片栗粉).
2 traditional Japanese Mochigashi that are made from wheat flour
Finally, here are 2 traditional Japanese Mochigashi that are made from wheat flour.
Chomeiji-style Sakura Mochi (長命寺 桜餅)
Sakura Mochi (桜餅) is a traditional Japanese Mochigashi with more than 300 years of history.The Mochi sweet is broadly devided into two types, Chomeiji-style Sakura Mochi (長命寺 桜餅) and Domyouji-style Sakura Mochi (道明寺 桜餅).The Chomeiji-style one consists of the thin dough made baking the mixture of wheat flour and water, and sweet red bean paste.Besides, the confection is wrapped with a pickled Sakura (桜 : cherry tree) leaf.
Like Sakura Mochi, there are 2 types of Kuzumochi, the Kuzumochi (葛餅) made with Kuzu starch and the Kuzumochi (久寿餅) made from the wheat starch fermented by lactic acid bacteria.Therefore the latter type is the fermented food made using no rice.It is said that Kuzumochi (久寿餅) is the sole fermented food of all Japanese confections.