Name: Avis sur Mochi par hurkanakbiyik chez Ichi-E, Amsterdam, Pays-Bas
Item: Mochi
Rating: 2.4
Author: hurkanakbiyik

Mochi is Japanese rice cake made from mochigome, a short-grain glutinous rice that is steamed and then pounded until the grains disappear into a single smooth, stretchy, faintly sweet mass. It is eaten in dozens of forms: plain blocks toasted until they puff and served with soy sauce or in the New Year soup ozōni, soft rounds filled with sweet red bean paste as daifuku, dusted with kinako soybean flour, grilled on skewers as dango, and wrapped around a strawberry as ichigo daifuku. The pounding, mochitsuki, is done in a wooden mortar with a heavy mallet and is still a New Year ritual in many towns, though most mochi sold today comes from a machine that does the same job. Mochi ice cream, a ball of ice cream in a thin mochi skin, is a Japanese-American invention from Los Angeles in the 1990s and is now the form most people outside Japan meet first.

The rice is soaked overnight, steamed rather than boiled so it stays dry enough to pound, and worked while hot; the result sets as it cools and hardens within a day, which is why fresh mochi is a different product from the shelf-stable blocks. Confectioners making daifuku often use a shortcut called gyūhi, where glutinous rice flour, sugar and water are cooked into a paste, because the added sugar keeps the skin soft for longer; a good shop will tell you which it is. The skin is stretched thin around a ball of anko, either smooth koshian or chunky tsubuan, and the whole piece is dusted with potato or corn starch to stop it sticking. Toasted mochi is a different technique: a dry block on a grill or in a toaster oven swells to twice its size, blisters and browns, and is eaten at once before it collapses.

Fresh mochi should give under light pressure and spring back slowly, stretch rather than tear when pulled, and have a clean rice taste with the sweetness coming from the filling rather than the skin. The skin on a daifuku should be thin and even, a couple of millimetres, with the bean paste visible through it in places and the fruit, if there is one, ripe and cold. Mark down a stiff or chalky piece, which is yesterday's mochi, a thick skin that is mostly starch, a skin so sweet it is clearly gyūhi sold as mochi, bean paste that is gritty or tastes only of sugar, and mochi ice cream with a leathery or frozen-hard shell. It is dense and should be eaten in small bites; that is a safety point, not a style note.

Mochi

Netherlands

Ichi-E

My first try of this dessert and i can tell it is not something i will try again.

A non-sweet layer and ice cream inside. Layer doesn’t have any taste. Ice cream was normal. There were three different types of mochi but the only difference was the ice cream inside.

If it is your first time just give it a try otherwise i would go for an only ice cream. And it is 10 euros!

Avis sur Mochi par hurkanakbiyik chez Ichi-E, Amsterdam, Pays-Bas

Mochi

Ichi-E

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