Eden Sprouted Brown Rice Mochi is 100% whole sprouted grain, a very sticky rice Oryza glutinosa. A potent strengthening and rejuvinating food that is skillfully multi-step made of sprouted, steamed, and pounded sweet brown rice. Mochi means 'pounded rice cake'. Enjoy it for breakfast, lunch, and dinner, or as a powerful snack. Cooked mochi softens and puffs into moist chewy cakes with a crisp outer crust from pan sizzling, or when baked at 350° for 8 to 10 minutes.
For over a thousand years mochi has been the traditional celebratory food in Japan where it's thought to rejuvenate one's vitality, health, and strength. It is always served at New Year festivities and events celebrating births, birthdays, weddings, and special occasions. It is respectfully called 'O-mochi' meaning honorable.
Eden Sprouted Brown Rice Mochi is made by the Kojima family who began making brown rice mochi in 1974 when only white rice mochi was available. Brown rice is washed, sprouted, soaked overnight, and steamed with pure water. The steamed sprouted rice is then ground and pounded into smooth, sticky dough. Pounded mochi is spread in half-inch thick sheets and let sit in refrigeration for three day. The then hardened mochi is cut into cakes and steam vacuum packed for a two-year shelf life with no refrigeration needed.
The pounder is a large, shaped granite stone that is mechanically lifted and gravity dropped onto the hot steamed sweet rice. The mochi is deftly turned by hand between each cycle. Traditionally, and during festivities today, hot sweet rice is placed in a smooth hollowed tree stump and pounded by two people using heavy wooden mallets. As the pounders alternated, a third person reaches in and turns the rice. These tasks demand skill, strength, and good timing. Pounding is essential to enhance mochi's energy.
Japanese researchers have found that germinating and sprouting brown rice creates enzymes that significantly enhanced its nutritional value. This was presented to the 2000 International Chemical Congress of Pacific Basin Societies. A study conducted in the Philippines by Dr. Marissa Romero reported, "When rice is sprouted there is an explosion of enzymes in the sprouting seed. For instance, the enzyme protease becomes active and breaks down the seed so the blood can easily absorb the nutrients" and "the enzyme cellulase is activated to breakdown the cellulose so that the grain when cooked becomes softer." One such enzyme found in sprouted brown rice is GAMA, gamma aminobutyric acid. It has been found to be directly responsible for the regulation of muscle tone and supports nervous system and kidney health. GAMA is technically an amino acid but is rarely referred to as one since it is not incorporated into proteins like other amino acids.
Eden Mochi is JAS (Japanese Agricultural Standards) certified organic whole grain sweet brown rice. It is sodium and gluten free, rich in manganese, and a good source of magnesium.
Eden Sprouted Brown Rice Mochi is extremely versatile, limited in use only by imagination. Pan cook it with or without oil, bake, broil, grill, or deep fry until it puffs. It is wonderful plain, but we suggest some shoyu soy sauce, or wrapped in toasted nori sea vegetable and dipped in shoyu. Coat cooked mochi in hot maple or brown rice syrup and roll it in toasted soybean flour, or roasted chopped nuts, or gomasio for a treat. It is an easy and quick. Coarsely grate or slice it and put it in a waffle iron for awesome results - mochi waffles. It makes crepes, pancakes, and pizza crust too. Try the free recipes on this site - Pan Fried Mochi, Baked Mochi, Grilled Mochi, Mochi Waffles, Steamed Mochi & Cabbage, Deep Fried Mochi, Miso Soup with Mochi Dumplings, French Onion Soup with Mochi, and more.