If you know mochi mainly as a soft, sweet dessert, the mochi Japanese people usually mean may surprise you. In Japan, mochi (餅) most commonly refers to a food made from mochigome, or glutinous rice. The rice is steamed and traditionally pounded until the grains disappear into a smooth, sticky, elastic mass. Fresh mochi is soft and stretchy. As it cools, however, it becomes firm and can eventually become very hard. Packaged mochi sold in Japanese supermarkets is often hard before cooking and softened again by grilling or simmering. Mochi itself is not necessarily sweet. It can be eaten with ...
