Japanese Food Lab: New Year’s Mochi
December 14 @ 11:00 am - 1:00 pm| $33.46
Join Japan House Los Angeles for a special holiday Japanese Food Lab dedicated to mochi, the sticky pounded rice that is one of Japan’s most beloved and versatile foods.
Also known as glutinous rice cake, mochi is utilized in everything from sweet confections to hearty stews, and is an essential part of traditional Japanese New Year’s celebrations. Making and eating mochi is an age-old ritual to ring in the New Year, and each prefecture across Japan has its own variations on how mochi is prepared, cooked and served.
The preparation of mochi is called mochi-tsuki, and involves pounding rice in a usu, a large wooden or stone bowl, using a kine, a hammer-like wooden mallet, until it forms into a smooth paste. It’s shaped into smooth white orbs and then forms the basis of the typical New Year’s soup, ozoni.
In this workshop, participants will get to experience mochi-tsuki first-hand, creating their own mochi before tasting various types of ozoni from across Japan.