Begin Japanology invites you into the world of Japanese culture, both traditional and modern, explaining how traditions evolved and the part they still play today in people's everyday lives.
Runtime: 30 minutes
Begin Japanology - Mochi - Netflix
Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. This rice is characterized by its lack of amylose in the starch and is derived from short or medium japonica rices. The protein concentration of the rice is higher than that of normal short-grain rice, and the two also differ in amylose content. In mochi rice, the amylose content is negligible, which results in its gel-like consistency.
Begin Japanology - Confectionery - Netflix
Many types of traditional wagashi and mochigashi (Japanese traditional sweets) are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling, such as sweetened red bean paste (anko) or white bean paste (shiro an). Ichigo daifuku is a version containing a whole strawberry inside. Kusa mochi is a green variety of mochi flavored with yomogi (mugwort). When daifuku is made with kusa mochi, it is called yomogi daifuku.
Begin Japanology - References - Netflix