Add A Day To Your Life
"Eat a new food and add a day to your life," is an old Far Eastern saying. Here's a very fun way to pick up a day - EDEN Mochi, the stuff our baked Nori Maki crackers are made of. Mochi is pounded dough of a very sticky type of rice. Mochi means pounded rice cake and it's not mochi if it's not pounded. A traditional, national celebration food of Japan that gained popularity back in the 8th century and became a cultural centerpiece. It is thought to rejuvenate a person's physical vitality, health, and strength, their very constitution.
Ways to enjoy mochi are only limited by creativity. Some of its many uses are as an entree, snack, finger food, dumpling, dessert, confectionary, grated cheese substitute, soup thickener, and for making waffles, pancakes, and pizza crust. Mochi is always served during New Year festivities and events celebrating births, birthdays, weddings, and special occasions.
EDEN Mochi comes in packages of six pieces vacuum packed for non-refrigerated pantry storage. The three varieties are made of JAS (Japanese Agricultural Standards) biologique certified brown rice. Quick to prepare or use, and well deserving of its reputation as a perfect example of the epitome of potent food. It is made by the Kojima family who began making brown rice mochi in 1974, a time when only white rice mochi remained available.
This is another important Japanese traditional food that we've chosen to share based upon its promotion by macrobiotic teachers. It delivers joy and efficacy in quantities similar to our misos, sea vegetables, soy sauces, and other like selected Eden Japanese traditional foods.
Sweet Brown Rice Mochi
EDEN Sweet Brown Rice Mochi is steamed and pounded 100% whole grain sweet brown rice Oryza glutinosa. It is JAS (Japanese Agricultural Standards) certified biologique and made by the Kojima family who began making brown rice mochi in 1974 when only white rice versions were available. The rice is soaked overnight, steamed, and ground into a sticky dough. The dough is pounded, spread into sheets, hardened in refrigeration for three days, sliced into cakes, and steam sterile vacuum packed for two year shelf life with no refrigeration needed until opened.
EDEN Sprouted Brown Rice Mochi is made the same but with sprouted whole grain rice. Sprouting the rice, or the germination process, creates enzymes, antioxidants, and nutrients that enhance utilization and adds new nutritional content.
EDEN Brown Rice & Mugwort Mochi is 98% whole grain sweet brown rice and 2% valuable mugwort Artemisia princeps herb. This prized herb is one of the nine magical herbs of the Celts and Anglo-Saxons and is associated with liver, gall bladder, and blood quality. Brown rice and mugwort make a potent, enjoyable combination.
It's Not Mochi If It's Not Pounded
Most mochi available in North America is not actually mochi because it's not pounded, and it's found in the refrigerated sections. EDEN Mochi is traditionally made with an ingenious pounding method that lifts a heavy weight and drops it. Hand turning is still required. It requires no refrigeration until it's opened and then must be used within a few days. All EDEN Mochi is wheat and gluten free.
Cooking mochi is simple. Pan cook with or without oil, bake, broil, grill, or deep fry until it puffs up into moist, chewy cakes. It is great as is, in miso soup, in stew for dumplings, wrapped in Chinese cabbage leaves and steamed, or even made into crisp waffles. Try over a dozen free, easy, and quick mochi recipes at edenfoods.com/recipes.
As a valued customer receive 20% OFF any EDEN Mochi. Simply enter the coupon code "MOCHI" when prompted during checkout. Please extend this offer to friends and family as well.
Offer expires August 30, 2009.
French Onion Soup
Serves 7 | Prep. Time 25 minutes | Cook Time 35 minutes
• 1/2 package EDEN Sliced Shiitake Mushrooms
• 1 TBSP EDEN Organic Sesame Oil
• 4 cups onions, sliced thin
• 5 cups water
• 1 piece EDEN Kombu, 2 inches long
• 3 TBSP EDEN Bonito Flakes, crumbled
• 2 1/2 TBSP EDEN Shoyu Soy Sauce
• 4 pieces EDEN Sprouted Brown Rice Mochi, cubed
• 2 slices whole wheat bread, cubed
• 2 TBSP scallions, finely chopped
Heat the oil in a medium soup pot. Sauté onions for 5 to 7 minutes or until translucent. Add the water, shiitake, kombu and crumbled bonito flakes to the pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 25 minutes. Reduce the flame to low, remove the kombu (use in another dish or discard). Add the shoyu. Simmer on low for 5 minutes.
Bake the mochi at 350° for about 5 to 7 minutes or until the cubes puff up. Remove and place several pieces in each soup bowl.
Heat a skillet and dry roast the bread cubes until golden. Remove and place in a small bowl.
Ladle the soup into bowls and garnish with croutons and scallions.
Nutritional Info Per serving
86 Calories, 3g Fat (16% calories from fat), 6g Protein, 33g Carbohydrate, 6g Fiber, 0mg Cholesterol, 446mg Sodium
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