Eden Brown Rice Mochi is 100% whole grain sweet brown rice, a very sticky rice Oryza glutinosa. A potent strengthening and rejuvenating food that is skillfully multi-step made of steamed and pounded sweet brown rice. Mochi means 'pounded rice cake'. Enjoy it for breakfast, lunch, and dinner, or as a powerful snack. Mochi softens and puffs into moist, cakes with a crisp chewy crust from slow 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 Brown Rice Mochi is made by the Kojima family who began making it in 1974 when only white rice mochi was available. Brown rice is washed, soaked overnight, and steamed with pure water. The steamed 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 days. 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.
Eden Mochi is JAS (Japanese Agricultural Standards) certified organic, 100% whole grain sweet brown rice. It is sodium and gluten free, rich in manganese, and a good source of magnesium.
Eden Sweet Brown Rice Mochi is extremely versatile. Pan cook with or without oil, bake, broil, grill, or deep fry until it puffs. Great as is or with a little shoyu, wrapped in nori sea vegetable, in miso soup, and it makes delightful waffles. Add cooked mochi to soup or stews after they're cooked for dumplings. Try the free recipes on this site - Pan Fried Mochi, Baked Mochi, Grilled Mochi, Steamed Mochi & Cabbage, Deep Fried Mochi, Mochi Miso Soup, and more.