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Published on 02.26.2016
Tyler got to participate in a mochitsuki event in Shinjuku and tried some different flavors of mochi.
Tyler wore a traditional outfit called a "Happi", which is often worn at festivals in Japan. Mochi is basically small balls of rice that are pounded over and over to form a rice paste of sorts. When making mochi, a special type of rice is used, called mochi rice. It is really well known for it's stickiness. Many Japanese people tend to like sticky textured foods. A giant hammer-like "kine" is usually used to pound the rice into mochi. Due to how heavy the kine is, the man of the house usually does most of the pounding.
After the mochi is pounded, it is formed into small little balls. However, due to how sticky it is, corn starch or potato starch is used to keep it from sticking to your hands. The flour that is usually seen on the surface of other mochi snacks like daifuku is used for the same purpose.
Tyler shows off his strength with a direct hit of the mochi.
He tried many different types of flavours with the mochi. The sweet flavours included "adzuki" or red bean paste soup called "oshiroko", "anko mochi" or sweet red bean paste mochi, and "kinako mochi" which is a type of soybean flour with sugar. Tyler said it tasted like sweet nuts.
For a more of a salty flavor, he also tried "daikonoroshi mochi" which was minced daikon radish with soy sauce wrapped in seaweed. It's salty and fresh taste is perfect for any time of the day. Also the seaweed and daikon radish make it a healthy choice!
Mochitsuki events don't happen that often, so if you have the oppurtunity to participate in one, make sure you do it and try all the different flavors. And even if you can't participate in mochitsuki, there are quite a few shops in Japan that specialize in mochi. So while your in Japan, you should definitely give mochi a try. Or try making mochi at home by yourself, many supermarkets and department stores sell everything you need to make mochi!