There’s always so much more to learn about Japanese sweets. I thought I knew what mochi was…but it turns out I had no idea. When I’m home in Vancouver, I occasionally buy prepackaged mochi rice cakes from a local Japanese grocery store. They come in partly dehydrated rectangle blocks so that they last a long time on the store shelves. Before serving, you just wet them with a bit of water and heat them in the microwave. Or, you can put them in the oven and grill them until they get all crunchy and toasted on the outside, and all soft on the inside. So, don’t get me wrong, these are really delicious! …But, it’s just that they are totally different from fresh, handmade mochi.
While visiting a park in Japan, I came across an outdoor market and there was one tent where a lady was selling mochi and dango prepared that day. I treated myself to a package of mochi smothered in sweet red bean paste. It was incredibly soft and delicate, unlike the stretchy texture of the mochi that I am used to buying. And, since it had been pounded by hand, the mochi was uneven and still had little pieces of rice in it which gave it a lot more character.
I took some of the mochi home to use in oshiruko (a sweet soupy dessert). The mochi started to melt the second it touched the hot water, and I realized just how incredibly different it is from the packaged stuff. I feel so lucky to be finally able to see how these Japanese sweets were originally, before they started being replicated in big factories!