Mochi <\/i>is also commonly eaten for breakfast from the 1st<\/sup> to 3rd<\/sup> of January in the form of o<\/span>zoni<\/i>, a soup dish with various vegetables and sometimes seafood or meat in it. The specifics vary regionally and from family to family. Traditionally, New Years was a time for rest so that is why mochi<\/i> was often eaten in the place of rice for the first few days of the New Year.<\/p>\n \u00c2\u00a01.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 <\/b>Grilled mochi <\/i>with sweet soy sauce<\/b><\/p>\n Ingredients: dried mochi<\/i>, soy sauce, sugar<\/p>\n l\u00c2\u00a0 Place a piece of mochi <\/i>on some foil and grill in your toaster oven for 6 minutes or until it puffs up and softens.<\/b><\/p>\n l\u00c2\u00a0 In small bowl mix 2 parts soy sauce to 1 part sugar (I used \u00c2\u00bd tsp. sugar: 1 tsp. soy sauce). Dip the mochi <\/i>in the sauce and enjoy! Some people also like to wrap some seaweed around the mochi<\/i>.<\/p>\n Ingredients: dried mochi<\/i>, kinako<\/i>(roasted soy bean) power, sugar<\/p>\n \u00c2\u00a0<\/b><\/p>\n l\u00c2\u00a0 Place a piece of mochi <\/i>on some foil and grill in your toaster oven for 6 minutes or until it puffs up and softens. <\/b><\/p>\n l\u00c2\u00a0 Place in a small bowl, cover with boiling water to soften the outside and drain. <\/b><\/p>\n l\u00c2\u00a0 Mix 2 parts kinako <\/i>powder to 1 part sugar. Coat the mochi <\/i>in it and enjoy!<\/p>\n \u00c2\u00a0<\/b><\/p>\n \u00c2\u00a0 \u00c2\u00a0<\/b><\/p>\n \u00c2\u00a0<\/b><\/p>\n Prep time: 5 minutes<\/p>\n Cooking time: 10 minutes<\/p>\n Serves 1<\/p>\n <\/p>\n <\/p>\n <\/p>\n INGREDIENTS<\/b><\/p>\n 250ml water<\/p>\n \u00c2\u00bd tsp. dashi<\/i> powder (omit this if your miso already has dashi in it)<\/p>\n 1 Tbsp. white miso<\/p>\n 2 slices daikon<\/i><\/p>\n 3 large (or 6 small) slices of carrot<\/p>\n 1 small handful komatsuna <\/i>(<\/i>\u00e5\u00b0\u008f\u00e6\u009d\u00be\u00e8\u008f\u0153<\/i>\u00ef\u00bc\u2030<\/i>or any other mild tasting leafy greens such as mizuna<\/i> (\u00e6\u00b0\u00b4\u00e8\u008f\u0153) or spinach<\/p>\n METHOD <\/b><\/p>\n Note: A simpler, but just as delicious alternative is to just throw a piece into the nabe<\/i> pot when you make nabe<\/i>. Put it in towards the end so it soaks up all the delicious flavors.<\/p>\n Helen Yuan<\/p>\n","protected":false},"excerpt":{"rendered":" Mochi – chewy goodness that can be eaten a million different delicious ways. In fact, \u00e2\u20ac\u0153mochi mochi\u00e2\u20ac\u009d is actually an onomatopoeia that means chewy. Because mochi itself is quite bland – it\u00e2\u20ac\u2122s just pounded rice – it\u00e2\u20ac\u2122s incredibly versatile. From fresh anko (sweet red bean paste) filled balls of mochi to thin slices grilled…<\/p>\n","protected":false},"author":104,"featured_media":4739,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false},"categories":[8,418,103],"tags":[],"jetpack_featured_media_url":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2015\/01\/IMG_2263.jpg","_links":{"self":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/4792"}],"collection":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/users\/104"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/comments?post=4792"}],"version-history":[{"count":0,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/4792\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/4739"}],"wp:attachment":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=4792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=4792"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=4792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"IMG_2261\"](\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2015\/01\/IMG_2261.jpg\")
<\/a>To get into the spirit of the New Year, here are two super simple and popular ways to eat mochi <\/i>at home and a recipe for a Kyoto-style ozoni<\/i>. I\u00e2\u20ac\u2122ve used the dried packaged stuff you can buy in the supermarket which is relatively inexpensive and keeps forever.<\/p>\n<\/a>\u00c2\u00a02.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 <\/b>Grilled mochi <\/i>with sweet kinako<\/i> powder<\/b><\/p>\n<\/a><\/b>3.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 <\/b>Simple Kyoto-style ozoni<\/i><\/b><\/p>\n<\/a>1 piece of dried mochi<\/i> (traditionally rectangular mochi<\/i> is eaten in Kanto<\/i> and round mochi<\/i> in Kansai<\/i>)<\/p>\n\n
<\/a>Meanwhile, place a piece of mochi<\/i> on some foil and grill in a toaster oven for 6 minutes or until it puffs up and softens.<\/li>\n