Eden Sprouted Brown Rice Mochi is 100% whole sprouted grain sweet brown rice, a type of very sticky rice Oryza glutinosa. A traditional stamina and renewing food that's laboriously multi-step made of sprouted, steamed, and pounded sweet brown rice. Mochi means 'pounded rice cake'. It's served for breakfast, lunch, or dinner, and as a potent snack. Cooked mochi softens and puffs into moist chewy cakes with a crisp outer crust.
For over a thousand years mochi has been a 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 reverse osmosis purified water. The sprouted steamed rice is ground into sticky dough and then pounded until smooth. The pounded mochi is spread in half-inch thick sheets and hardened in refrigeration for three days. The hardened mochi is sliced into cakes and steam vacuum packed for a two-year shelf life with no refrigeration needed for storage.p>
The large stone pounder is mechanically lifted and gravity dropped onto the steamed sweet rice which is deftly turned by hand between each cycle. Traditionally, and still during festivities today, hot glutinous sweet rice was placed in a smooth hollowed tree stump and pounded by two people using heavy wooden hammers. As the pounders alternated a third person would quickly turn the rice to mix it, a task demanding skill, strength, and good timing. The pounding enhances its energy.
Eden Sprouted Brown Rice Mochi is sprouted, soaked, and steamed sweet brown rice. Recently, Japanese researchers found that germinating brown rice by soaking it several hours prior to cooking released enzymes that enhanced its nutritional value. The findings were 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. The FDA says, "Diets rich in whole grain and other plant foods and low in total fat, and cholesterol may reduce the risk of heart disease and some cancers." Eden Mochi is 100% whole grain, low fat, and cholesterol free. It is low sodium, wheat and gluten free, rich in manganese, and a good source of magnesium.
Eden Sprouted Brown Rice Mochi is extremely versatile. Its use is only limited by imagination (we wish yours boundless). 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 dip it in shoyu. Coat cooked mochi in hot maple or brown rice syrup and then roll it in toasted soybean flour called 'kinako' or roasted chopped nuts, or gomasio for a treat. It's an easy meal in minutes. Coarsely grate or slice it and put it in a waffle iron for some awesome results - gluten free mochi waffles. It makes delicious 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.