Last night, I thought I should finish some
of the old ricecake
that I bought last year!
When I was a girl, rice cakes were not packed
individually
like you see in the picture above,
so they used to go moldy in several days.
But there was no problem back then, because
most people got together with family and
relatives for
New Year holidays and they eat lots of mochi
(rice cake) for day after day.
But now, our lifestyle has been changed.
Many young people think less of family gatherings
and they
tend to do something more fun, because one-week
holiday
is very precious to most of workers.
Plus, most grocery stores and all convenience
stores are open
even on the New Year's Day.
We don't have to persist in eating preservable
food any more.
(but still, mochi plays very important roll
for Japanese New Year season
even today. Most people enjoy this traditional
food in January.)
Anyway, these days, most mochi pieces come
with individual package,
usually 10-20 pieces in one big package.
This time, I toasted them in the toaster.
(** by the way, I often feel complicated
with the words between
toast, grill, and bake....in Japanese, there
is only one same word for these!)
Usually mochi rises much bigger than these.
I guess they were too old and dried inside
: (
Well, these were the ones I bought in the
beginning of last year, so... oh well : (
They don't seem very soft nor sticky.
I think I should have cooked it in the boiling
water instead of toasting.
I made very simple, instant sauce for my
mochi.
Sugar + soy sauce.
Butter + soy sauce makes also good sauce.
Grated raddish + soy sauce or Sesame paste
+ sugar would be good, too.
Mochi can be cooked in many ways.
Toast, fly, deep fly, cook in the soup..whatever.
I think I will make mochi by myself and eat
it before it gets too old!!
BACK