EDEN Brown Rice & Mugwort Mochi is 98% whole grain sweet brown rice, a type of very sticky rice Oryza glutinosa and 2% prized mugwort herb Artemisia princeps. 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 crisp outer crust.
For over 1000 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 Brown Rice & Mugwort 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 steamed rice and mugwort leaf 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.
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.
History and Nutrition Facts
Mugwort is a traditional herb native to temperate areas of Asia, Europe, and Africa. It was one of the nine magical herbs of the Celts and Anglo-Saxons and associated with safe travel and fertility. This herb should not be eaten by pregnant and nursing women. Its oldest known use is in moxabustion where it's burnt over specific energy points of the body. Moxabustion later gave rise to acupuncture. The leaves have been used in moderation as a flavor ingredient in beverages, meats, and fish. In Japan it's used to make the jade green colored sweet rice cakes 'yomogi mochi'. It is valued for its contribution to liver, gall bladder, and circulatory health. Together with mochi it is a cleansing and strengthening food most often served in the spring, but enjoyed year round.
EDEN Mochi is JAS (Japan Agricultural Standards) certified whole grain sweet brown rice. The USDA will not allow us to call it organic. 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 wheat and gluten free, rich in manganese, and a good source of magnesium.
EDEN Brown Rice & Mugwort Mochi is extremely versatile. Pan cook with or without oil, bake, broil, grill, or deep fry until it puffs. After cooking it is great as is or with a little shoyu, in miso soup, wrapped in Chinese cabbage leaves and steamed, or wrapped in nori sea vegetable. It's an easy meal in minutes. 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.