Eden Foods Organic Mochi Sprouted Brown Rice 300g

Mochi

Organic

Sprouted Brown Rice

• Low Fat
• Non GMO
• Gluten Free
• Sodium Free

Sweet Brown Rice Sprouted Mochi is potent strengthening and rejuvenating food. It is skillfully multi-step made of steamed, pounded, certified organic 100% whole grain brown rice. It is vacuum packed so refrigeration is not needed. Mochi softens and puffs into moist, chewy cakes with a crisp crust from slow pan sizzling, or when baked at 350° for 8 to 10 minutes. Great as is or with a little shoyu, in miso soup, and it makes delightful waffles. Add cooked mochi to soup or stews after they're cooked for dumplings. Gluten Free.

EDEN Sprouted Brown Rice Mochi is 100% whole sprouted grain, a very sticky rice Oryza glutinosa. A potent strengthening and rejuvinating food that is skillfully multi-step made of sprouted, steamed, and pounded sweet brown rice. Mochi means 'pounded rice cake'. Enjoy it for breakfast, lunch, and dinner, or as a powerful snack. Cooked mochi softens and puffs into moist chewy cakes with a crisp outer crust from pan sizzling, or when baked at 350° for 8 to 10 minutes.

For over a thousand years mochi has been the traditional celebratory food in Japan where it's thought to rejuvenate one's vitality, health, and strength. It is always served at New Year festivities and events celebrating births, birthdays, weddings, and special occasions. It is respectfully called 'O-mochi' meaning honorable.

EDEN Sprouted Brown Rice Mochi is made by the Kojima family who began making brown rice mochi in 1974 when only white rice mochi was available. Brown rice is washed, sprouted, soaked overnight, and steamed with pure water. The steamed sprouted rice is then ground and pounded into smooth, sticky dough. Pounded mochi is spread in half-inch thick sheets and let sit in refrigeration for three day. The then hardened mochi is cut into cakes and steam vacuum packed for a two-year shelf life with no refrigeration needed.

The pounder is a large, shaped granite stone that is mechanically lifted and gravity dropped onto the hot steamed sweet rice. The mochi is deftly turned by hand between each cycle. Traditionally, and during festivities today, hot sweet rice is placed in a smooth hollowed tree stump and pounded by two people using heavy wooden mallets. As the pounders alternated, a third person reaches in and turns the rice. These tasks demand skill, strength, and good timing. Pounding is essential to enhance mochi's energy.