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[[File:Mochitsuki-Jan2012.ogv|thumb|Fresh {{transliteration|ja|mochi}} being pounded]]
 
{{nihongo|'''Mochi'''|もち, [[wikt:餅#Japanese|餅]]}} {{IPA-|ja|motɕi||TomJ-Mochi.ogg}} is a Japanese [[rice cake]] made of {{nihongo||もち米|mochigome}}, a short-grain [[Japonica rice|japonica]] [[glutinous rice]], and sometimes other ingredients such as water, sugar, and [[cornstarch]]. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called {{nihongo||[[wikt:餅搗き|餅搗き]]|mochitsuki}}.<ref>{{cite web |date=December 5, 2013 |title=Mochitsuki: A New Year's Tradition |url=https://blog.janm.org/2013/12/05/mochitsuki-a-new-years-tradition/ |url-status=live |archive-url=https://web.archive.org/web/20200930101922/https://blog.janm.org/2013/12/05/mochitsuki-a-new-years-tradition/ |archive-date=September 30, 2020 |publisher=[[Japanese American National Museum]]}}</ref> While 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 foodmade consistingup of [[polysaccharide]]s, [[Clofibrate|lipids]], [[protein]], and water. Mochi has a heterogeneousvaried structure of [[amylopectin]] gel, [[starch]] grains, and air bubbles.<ref>{{cite journal|last=Isono|first=Yoshinobu|author2=Emiko Okamura |author3=Teruo Fujimoto |title=Linear Viscoelastic Properties and Tissue Structures of Mochi Cake|journal=Agric. Biol. Chem.|year=1990|volume=54|issue=11|pages=2941–2947|doi=10.1271/bbb1961.54.2941|doi-access=free}}</ref> TheIn terms of starch content, the rice used for mochi hasis avery negligiblelow in [[amylose content]] and has a high [[amylopectin]] level, producing a gel-like consistency.<ref>{{cite journal|last=Bean|first=M.M |author2=Esser, C.A. |author3=Nishita, K.D.|title=Some Physiochemical and Food Application Characteristics of California Waxy Rice Varieties|journal=Cereal Chemists|year=1984|volume=61|issue=6|pages=475–479}}</ref> The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice.
 
Mochi is similar to {{transliteration|ja|[[dango]]}}, which is made with [[rice flour]] instead of pounded rice grains.<ref name=":3">{{Cite book | url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT813 | title=The Oxford Companion to Sugar and Sweets| date=April 2015| publisher=Oxford University Press| isbn=9780199313624}}</ref>
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In the {{transliteration|ja|[[Fudoki|Bungo no kuni fudoki]]}}, compiled in the late 8th century in the [[Nara period]], a legend concerning mochi was described. According to the book, when a rich man made a flat mochi from leftover rice and shot an arrow at it, the mochi transformed into a white bird and flew away, and after that, the man's rice field became desolate and barren. This legend shows that round white mochi was historically held to have spiritual power.<ref>[https://web.archive.org/web/20210104035443/http://www.omochi100.jp/kaibou/ History of mochi.] Zenkoku Mochi Kogyo Kyodo Kumiai</ref>
 
In the [[Heian period]] (794–1185), mochi was often used in [[Shinto]] events to celebrate childbirth and marriage. According to the {{transliteration|ja|[[Ōkagami]]}} compiled in the 12th century, emperors and nobilities used to put mochi into the mouths of babies that were 50 days old.<ref>{{cite book |last=Inaga |first=Keiji |year=1996 |script-title=ja:新訂総合国語便覧 |publisher=Daiichi Gakushusha |language=ja |isbn=978-4-8040-3301-3}}</ref>{{rp|30}} In this period, it became customary in the aristocratic society for the bride and groom to eat mochi together at the bride's house three days after the wedding.<ref>[https://web.archive.org/web/20201105065951/https://kotobank.jp/word/%E4%B8%89%E6%97%A5%E5%A4%9C%E9%A4%85-1597038 Kotobank Mikayonomochii.] The Asahi Shimbun.</ref>
 
The first recorded accounts of mochi being used as a part of New Year's festivities are from the Heian period. The nobles of the [[Heian-kyō|Imperial court]] believed that long strands of freshly made mochi symbolized long life and well-being, while dried mochi helped strengthen one's teeth. Accounts of it can also be found in ''[[The Tale of Genji]]''.<ref>{{cite news|last=Itoh|first=Makiko|title=Rice takes prized, symbolic yearend form|url=http://www.japantimes.co.jp/life/2011/12/30/life/rice-takes-prized-symbolic-yearend-form/#.Vujgd8dlnUp|journal=The Japan Times Online|access-date=16 February 2016|date=30 December 2011|archive-date=11 April 2016|archive-url=https://web.archive.org/web/20160411072422/http://www.japantimes.co.jp/life/2011/12/30/life/rice-takes-prized-symbolic-yearend-form/#.Vujgd8dlnUp|url-status=dead}}</ref>
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* {{transliteration|ja|[[Kagami mochi]]}} is a New Year's decoration, which is traditionally broken and eaten in a ritual called {{transliteration|ja|[[kagami biraki]]}} (mirror opening) and placed on family altars on December 28.
* {{transliteration|ja|[[Zōni]]}} is a [[soup]] containing rice cakes. It is also eaten on New Year's Day. In addition to mochi, {{transliteration|ja|zōni}} contains vegetables such as [[taro]], [[carrot]], [[Cryptotaenia|honeywort]], and red and white colored {{transliteration|ja|[[kamaboko]]}}.
* {{transliteration|ja|[[Kinako]] mochi}} is traditionally made on New Year's Day as an emblem of luck. This style of mochi preparation involves roasting the mochi over a fire or stove, then dipping it into water, and finally coating it with sugar and {{transliteration|ja|kinako}} ([[soy flour]]).<ref>{{Cite journal|last=Julia Y. Wada, Barbara Pogosian, Yumi Sato, Louis E. Grivetti|date=August 31, 2010|title=Japanese festival foods|url=https://doi.org/10.1080/03670244.1999.9991584|journal=Ecology of Food and Nutrition|volume=38|issue=4|pages=307–350|doi=10.1080/03670244.1999.9991584|via=Taylor & Francis Online}}</ref>
 
=== Spring ===
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=== Children's Day ===
[[Children's Day]] is celebrated in Japan on May 5. On this day, the Japanese promote the happiness and well-being of children. {{transliteration|ja|[[Kashiwa]]-mochi]]}} and {{transliteration|ja|[[chimaki]]}} are made especially for this celebration.<ref name="travelaroundjapan2"/> {{transliteration|ja|Kashiwa-mochi}} is white mochi surrounding a sweet red bean paste filling with a {{transliteration|ja|kashiwa}} oak leaf wrapped around it.<ref name="travelaroundjapan2"/>
{{transliteration|ja|Chimaki}} is a variation of a {{transliteration|ja|dango}} wrapped in bamboo leaves.<ref name="travelaroundjapan2"/>
 
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== Traditional preparation ==
[[File:Mochitsuki by Bernardo Mayer.jpg|thumb|Steamed rice in a stone mortar being mashed with a wooden {{transliteration|ja|kine}} (pestle) during {{transliteration|ja|mochitsuki}}]]
Traditionally, mochi making is an important cultural event in Japan that involves members of a local community or family. Although less common today, the traditional process still exists in most rural areas, as well as in urban temples, shrines, and community spaces, especially in the days leading up to the new year.<ref>{{Cite web|title=Mochi-tsuki - Calendar 12 - Explore Japan - Kids Web Japan - Web Japan|url=https://web-japan.org/kidsweb/explore/calendar/december/mochitsuki.html|access-date=2021-11-27|website=web-japan.org}}</ref><ref>{{Citation|title=Making Mochi in Japan by Mochi Pounding (Mochitsuki)| date=4 December 2018 |url=https://www.youtube.com/watch?v=4lqiBFbf6rc|language=en|access-date=2021-11-27}}</ref> The traditional process of mochi-pounding (called {{nihongo||餅つき|mochitsuki}}) involves whole rice as the only ingredient and takes place in three basic steps:
# Polished glutinous rice is soaked overnight and steamed.
# The steamed rice is mashed and pounded with wooden mallets ({{transliteration|ja|kine}}) in a traditional mortar ({{transliteration|ja|[[Usu (Mortar)|usu]]}}).<ref>{{Cite news|url=https://www.jstage.jst.go.jp/article/jmj/61/2/61_111/_pdf|title=Mochitsuki-An International Student Exchange Event Between Juntendo University and Tokyo Medical and Dental University|last=Okita|first=Yoko|date=2015|via=Juntendo University}}</ref> The work involves two people, one pounding and the other turning and wetting the mochi.<ref name=":62">{{Cite web|url=http://www.kikkoman.com/foodforum/thejapanesetablebackissues/18.shtml|title=Processing Rice's Treasures - The Japanese Table - Food Forum Previous Editions - Food Forum - Kikkoman Corporation|website=www.kikkoman.com|access-date=2016-03-18|archive-url=https://web.archive.org/web/20160407224912/http://www.kikkoman.com/foodforum/thejapanesetablebackissues/18.shtml|archive-date=2016-04-07|url-status=dead}}</ref> They must keep a steady rhythm or they may accidentally injure each other with the heavy {{transliteration|ja|kine}}.
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The modern preparation of mochi uses a sweet flour of sweet rice ({{transliteration|ja|[[mochiko]]}}). The flour is mixed with water and cooked on a stovetop or in the microwave until it forms a sticky, opaque, white mass.<ref>{{cite web | url= http://recipestoayoungpoet.blogspot.com/2010/05/not-so-stressful-microwave-mochi.html | title= Not-So-Stressful Microwave Mochi | publisher= The Fatty Reader | access-date= 2010-07-14 | archive-date= 2013-01-20 | archive-url= https://web.archive.org/web/20130120192325/http://recipestoayoungpoet.blogspot.com/2010/05/not-so-stressful-microwave-mochi.html | url-status= dead }}</ref> This process is performed twice, stirring the mass in between<ref name=":4" /> until it becomes malleable and slightly transparent.<ref>Itoh, Makiko, "[http://www.japantimes.co.jp/text/fg20111230f1.html Rice takes prized, symbolic yearend form] {{Webarchive|url=https://web.archive.org/web/20130117185738/http://www.japantimes.co.jp/text/fg20111230f1.html |date=2013-01-17 }}", ''[[Japan Times]]'', 30 December 2011, p. 14.</ref>
 
With modern equipment, mochi can be made at home, with the technology automating the laborious dough pounding.<ref name=":4">{{Cite web|url=http://www.discovernikkei.org/en/journal/2010/1/1/mochi-making-recalled/|title=Mochi Making Then and Now|website=www.discovernikkei.org|date=January 2010 |access-date=2016-03-18}}</ref> Household mochi appliances provide a suitable space where the environment of the dough can be controlled.
 
The assembly-line sections in mochi production control these aspects:
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== Processing ==
Mochi is a variation of a low-calorie, low-fat rice cake. The cake has two essential raw materials, rice and water. Sticky rice (also called sweet rice, ''Oryza sativa'' var. ''glutinosa'', glutinous sticky rice, glutinous rice, waxy rice, botan rice, ''biroin chal'', mochi rice, pearl rice, and ''pulut''),<ref name="Schilling">{{Citation|last1=Schilling|first1=Robert Louis|title=Method of producing granulated and powdered mochi-like food product and wheat flour substitute|date=Sep 30, 2014|url=httphttps://wwwpatents.google.com/patentspatent/US8846128|last2=Schilling|first2=Jennifer|access-date=2016-03-18}}</ref> whether brown or white, is best for mochi-making, as long-grain varieties will not expand perfectly. Water is essential in the early stages of preparation. Other additives such as salt and other seasonings and flavourings are important for nutritive value and taste. However, additives can cause breakage of the mass, so should not be added to the rice before the cake is formed. The balls of rice are then flattened and cut into pieces or shaped into rounds.<ref name=":62"/> The machines for mass production are a hugely expensive investment, and the product should have the proper moisture, to appeal to consumers.{{citation needed|date=July 2020}}
 
== Preservation ==
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Glutinous or waxy type of starches occur in maize, sorghum, wheat, and rice. An interesting characteristic of glutinous rice is that it stains red when iodine is added, whereas nonglutinous rice stains blue.<ref name=":0" /> This phenomenon occurs when [[iodine]] is mixed with iodide to form tri-iodide and penta-iodide. Penta-iodide intercalates between the starch molecules and stains amylose and amylopectin blue and red, respectively.<ref>{{Cite web|url=https://www.applichem.com/fileadmin/produktinfo/a3505_de.pdf|title=Iodine-Potassium iodide - Solution|access-date=2016-03-23|archive-date=2016-04-23|archive-url=https://web.archive.org/web/20160423024935/https://www.applichem.com/fileadmin/produktinfo/a3505_de.pdf|url-status=dead}}</ref> The gelation and viscous texture of glutinous rice is due to amylopectin being more hygroscopic<ref>{{Cite journal|last1=Svagan|first1=Anna. J.|last2=Berglund|first2=Lars A.|last3=Jensen|first3=Poul|date=2011-04-26|title=Cellulose Nanocomposite Biopolymer Foam—Hierarchical Structure Effects on Energy Absorption|journal=ACS Applied Materials & Interfaces|language=EN|volume=3|issue=5|pages=1411–1417|doi=10.1021/am200183u|pmid=21520887}}</ref> than amylose, thus water enters the starch granule, causing it to swell, while the amylose leaves the starch granule and becomes part of a colloidal solution.<ref>{{Cite journal|last1=Hermansson|first1=Anne-Marie|last2=Svegmark|first2=Karin|date=1996-11-01|title=Developments in the understanding of starch functionality|journal=Trends in Food Science & Technology|volume=7|issue=11|pages=345–353|doi=10.1016/S0924-2244(96)10036-4}}</ref> In other words, the higher the amylopectin content, the higher the swelling of the starch granule.<ref>{{Cite journal|last1=Laovachirasuwan|first1=Pornpun|last2=Peerapattana|first2=Jomjai|last3=Srijesdaruk|first3=Voranuch|last4=Chitropas|first4=Padungkwan|last5=Otsuka|first5=Makoto|date=2010-06-15|title=The physicochemical properties of a spray dried glutinous rice starch biopolymer|journal=Colloids and Surfaces B: Biointerfaces|volume=78|issue=1|pages=30–35|doi=10.1016/j.colsurfb.2010.02.004|pmid=20307959}}</ref>
 
Though the amylopectin content plays a major role in the defined characteristic of viscosity in glutinous rice, factors such as heat also play a very important role in the swelling, since it enhances the uptake of water into the starch granule significantly. <ref>{{Cite web|url=http://www.fao.org/docrep/w8079e/w8079e0h.htm|title=Dietary carbohydrate composition|website=www.fao.org|access-date=2016-03-11}}</ref>
 
The high amylopectin content of waxy or glutinous starches is genetically controlled by the waxy or wax gene. Its quality of greater viscosity and gelation is dependent on the distribution of the amylopectin unit chains.<ref name=":1" /> Grains that have this gene are considered mutants, which explains why most of them are selectively bred to create a grain that is close to having or has a 0% amylose content.<ref name=":0" /> The table below summarizes the amylose and amylopectin content of different starches, waxy and nonwaxy:
 
{| class="wikitable"
|+'''Proportion of Amyloseamylose and Amylopectinamylopectin in various starch sources'''<ref>{{Cite web|url=https://online.science.psu.edu/chem005_wd/node/7882|title=07-2: Structure of Starches {{!}} CHEM 005|website=online.science.psu.edu|access-date=2016-03-14}}{{Dead link|date=April 2020 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
! Starch
! Amylose %
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In [[Indonesia]], {{lang|id|[[kue]] moci}} is usually filled with sweet bean paste and covered with [[sesame]] seeds. {{lang|id|Kue moci}} comes from [[Sukabumi]], [[West Java]] and [[Semarang]], [[Central Java]].<ref>{{cite web |title=Kueh Moaci Gemini, Cemilan Legendaris Khas Semarang Dengan Citarasa Unik |url=https://www.liputan6.com/lifestyle/read/4510739/kueh-moaci-gemini-cemilan-legendaris-khas-semarang-dengan-citarasa-unik |website=liputan6.com |access-date=14 September 2022 |language=Indonesian |date=19 March 2021}}</ref> Another Indonesian mochi is ''yangko'', a [[Yogyakarta]] mochi made from glutinuous rice.<ref>{{cite web |title=Yangko: Kuliner Khas Yogyakarta yang Penah Jadi Bekal Diponegoro |url=https://kumparan.com/tugujogja/yangko-kuliner-khas-yogyakarta-yang-penah-jadi-bekal-diponegoro-1sP2ncKR3Af |website=kumparan.com |access-date=23 September 2022 |language=Indonesian}}</ref> In [[Pontianak]], mochi is covered with ground peanut powder and the dish named ''kaloci''.<ref>{{cite web |last1=Isti |first1=Ayu |title=Resep Kaloci Khas Pontianak, Sajian Kue Tradisional Kenyal dan Lembut |url=https://www.merdeka.com/jateng/resep-kaloci-khas-pontianak-sajian-kue-tradisional-kenyal-dan-lembut-kln.html |website=merdeka.com |date=22 May 2022 |access-date=26 April 2023 |language=Indonesian}}</ref>
 
In [[Malaysia]], {{lang|ms|[[Kochi (kuih)|kuih kochi]]}} is made from glutinous rice flour and filled with coconut filling and [[palm sugar]]. Another [[Chinese Malaysians|Chinese Malaysian]] variant, {{lang|ms|loh mai chi}} is made with same ingredients but their fillings are filled with crushed peanuts.<ref>{{cite web|url=http://www.citrusandcandy.com/2009/10/malaysian-favourites-loh-mai-chi-take-1.html|title=Welcome citrusandcandy.com - BlueHost.com|website=www.citrusandcandy.com}}</ref> There is also {{lang|zsm|[[:ms:Kuih{{ill|kuih tepung gomokgomak|kuihms|Kuih tepung gomak]]gomok|vertical-align=sup}}}}, which has similar ingredients and texture to mochi but larger in size. The snack is quite popular in the east coast of Malaysia.<ref>{{cite web|url=https://guide.michelin.com/en/article/features/traditional-malay-and-indonesian-kueh|title=10 Delicious Traditional Malay Kueh Dissected|date=20 March 2017|author=Saini, Azimin|publisher=Michelin Guide}}</ref><ref>{{cite web|url=https://iluminasi.com/bm/resepi-kuih-tepung-gomak-paling-enak.html|title=Resepi Kuih Tepung Gomak Paling Enak|date=26 December 2018|publisher=Iluminasi.com|language=ms}}</ref>
 
In [[Singapore]], {{lang|ms|muah chee}} is made from glutinous rice flour and is usually coated with either crushed peanuts or black sesame seeds.<ref>{{Cite web |url=https://www.youngparents.com.sg/family/best-muah-chee-singapore-families-kids/ |title=Muah chee: Where to find the best in Singapore for families and kids &#124; Young Parents |access-date=2019-09-06 |archive-date=2019-09-06 |archive-url=https://web.archive.org/web/20190906132221/https://www.youngparents.com.sg/family/best-muah-chee-singapore-families-kids/ |url-status=dead }}</ref>
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