I cooked every rice type on the menu!

Posted on January 6, 2024 by Bert Tanimoto

Hello fellow rice fans and Happy New Year! This month I thought about how many menu settings there are on my rice cooker and how I never use anything but “white rice”. What if I made all the rice types available, just to see how they work? Do you think it would really make a difference? I put my rice cooker to the test!

Jasmine

We don’t eat much Jasmine rice at our house—we almost always make Japanese short grain so I’ve never experimented beyond “Regular” or “Quick”. I can tell you for a fact that “Quick” only takes about 35 minutes but there is a difference. You sacrifice a subtle, overall fluffiness that you get from soaking the grain in water for that extra time and it does affect the texture. I’m embarrassed to admit I use that setting a lot, especially if I’m having curry rice. If I’m topping my rice with curry, I’m just not all that fussy about my rice, you know what I mean?

But we had Thai food for dinner, and I wanted authentic Jasmine rice to go with it. So we decided to cook our own instead of eating the takeout one from the restaurant. Zojirushi warns in their manual that it may cook firmer than normal depending on the brand of the rice, but ours turned out perfectly. It was loose and not sticky, like Jasmine is supposed to be, and the fragrance of the rice really comes through when it’s fresh.

Porridge

This setting is used to make the watery rice gruel called “okayu” (pronounced oh-kah-yoo) that we eat when we’re not feeling well and have no appetite. It’s warm, comforting and easily digestible. The cooker did its job and left the rice in this soupy texture. Normally regular short grain is used for okayu.

Personally, I like to have mine with the rice sprinkles that you can get at the Asian markets. It adds a great flavor to the rice, and if you have it with a pickled plum it’s healthy for you too. If you have this setting on your rice cooker, try this; I promise you’ll find it amazing. You don’t even have to be sick.

Oatmeal

Even though our cooker doesn’t have an Oatmeal setting, you can use the Porridge menu to make oatmeal. We made a slight adjustment by adding twice the amount of oatmeal so that it wouldn’t come out too watery like the rice gruel. For more detailed information go to this page in Zojirushi and it will tell you exactly how to cook oatmeal and other types of rice.

The advantage to using the rice cooker vs. in a pot on a stove? You don’t have to keep stirring it and watching it. We made it for breakfast and had a self-serve Oatmeal Bar.

Sweet

The Sweet setting is used for mochi-gome (mochi rice). You can make a lot of Japanese style traditional desserts using this extra-glutinous rice, but all you need is a stand mixer to make real mochi. After it cooks, transfer the hot mochi rice to your mixing bowl. The Sweet setting does everything, so as long as you’ve measured correctly, you’ll get the super sticky texture you want. We didn’t have a dough hook for the mixer (recommended), so we used the flat beater attachment and it still worked fine. Just knead the mochi rice until you get real mochi.

Make sure you use a lot of corn starch to make the mochi easier to handle. WARNING: Sticky! If you can get red bean paste at your store, you can fill your mochi patties and form them into homemade Daifuku, a traditional dessert. My impressions of homemade mochi: if you have a chance to do this, do it! The freshness and natural sweetness of the rice gets enhanced, and the flavor is unbeatable. Store bought mochi doesn’t even come close. But the caveat is that clean-up might be a turn off to some—it really is hard to get off of everything. If anyone has any ideas about this let me know.

Mixed

The Mixed setting is used to make Takikomi Gohan, type of Japanese rice dish that you can make right in the pot from a kit that you can buy at the market. All the ingredients are in the box, so all you have to do is set it and forget it.

The extra cooking time allows the dashi flavored soup stock to infuse better into the rice so you get an umami flavored rice dish that goes perfectly with broiled fish or any light entree.

Here are two kinds of Takikomi Gohan that we made with the “Mixed” setting. Both were complete kits. This one is a mixed mushroom dish with bits of salmon.

If you buy one that is more expensive, you can get one with chestnuts.Just FYI, both of these Takikomi Gohan dishes are kits that come with everything you see, right out of the box. So easy!

Stay tuned for another post where I try the other menu settings on my rice cooker. Hopefully I’ve inspired you to explore your own rice settings—there’s so much you can do with it!

Products used in this post: Rice Cooker NP-HCC10

Please note that these recipes were not tested by Zojirushi America.

Toro Toro! Discover the Sweet and Refreshing World of Warabi Mochi

Posted on April 25, 2023 by Zojirushi America Corporation

Get ready to satisfy your sweet tooth with a delicious and refreshing Japanese dessert – warabi mochi! Often associated with the term “toro toro,” which describes rich and creamy foods that melt in your mouth. This soft and chewy delicacy has been enjoyed by Japanese people for centuries, and its popularity continues to grow worldwide. Its unique texture and refreshing taste make it the perfect dessert for a warm spring day.

In today’s blog, we will explore the history and culture of warabi mochi, how to make it, and where to find it. Let’s dive in!

History and Culture

Warabi mochi originated during the Heian period in Japan (794-1185), and it was a popular delicacy among the aristocracy. It was made from bracken starch, which was a rare and expensive ingredient at that time. Bracken starch is rich in fiber, which can help with digestion, and is also a good source of protein and vitamin B1. The dessert became more widespread during the Edo period (1603-1868) when it was served in tea houses as part of the traditional Japanese tea ceremony.

The name warabi mochi comes from the word “warabi,” which means “bracken” in Japanese. Bracken is a type of fern that grows in Japan and is used in many traditional dishes. Warabi mochi is typically eaten during the summer months and served chilled.

Unlike regular mochi, it has a much softer, jelly-like texture. In Japan, it often comes in a variety of flavors and toppings, such as matcha green tea and black sesame. The dessert can also be enjoyed in different shapes, such as cubes or rolled balls in various sizes.

The dessert has become so popular that it has even inspired fashion trends, with warabi mochi-themed clothing and accessories! If you’re feeling adventurous, you can make your own variations of the dessert by experimenting with different flavors and toppings.

How to Make Warabi Mochi

Making warabi mochi is fun and easy but requires a few specialized ingredients. Because bracken root starch is difficult to find, you will usually find warabi mochiko starch instead. This powder, although similar in appearance to hon warabiko, is generally made of sweet potato starch, tapioca starch, or kudzu arrowroot starch.

Here is a simple recipe for making warabi mochi:

Ingredients:

80g of bracken starch
500ml of water
100g of sugar
1 tablespoon of kinako (roasted soybean powder)
1 tablespoon of sweet soybean flour
Water, for boiling
Ice cubes

Instructions:

In a large mixing bowl, combine the bracken starch and water and stir well.
In a separate saucepan, mix the sugar and 200ml of water and bring to a boil.
Slowly pour the bracken starch mixture into the saucepan while stirring continuously.
Reduce the heat to low and continue to stir for 5-10 minutes until the mixture thickens.
Pour the mixture into a rectangular baking dish and allow it to cool and solidify.
Once the warabi mochi has solidified, cut it into small pieces and set aside.
Boil a pot of water and add the warabi mochi Cook for 1-2 minutes, until the pieces float to the surface.
Remove the warabi mochi from the water and place it in a bowl of ice water to cool.

Serve the warabi mochi with kinako and sweet soybean flour.

Where to Find Warabi Mochi

Warabi mochi can be found in many traditional Japanese sweet shops and some restaurants specializing in traditional Japanese cuisine. It is also available at some specialty grocery stores and online retailers. If you are in Japan, you can find warabi mochi in almost any department store or shopping center.

Learn more about wagashi, or Japanese desserts, on our blog Essentials of Japanese Cooking: Wagashi

So, whether you’re a fan of traditional Japanese desserts or just looking to try something new, make sure to add warabi mochi to your list of must-try treats! Have you tried warabi mochi before? Share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

What is Mochi? A Guide to One of Japan’s Most Iconic Dishes

Posted on January 24, 2023 by Zojirushi America Corporation

When it comes to traditional Japanese foods, mochi is definitely one of the most popular. Though it is enjoyed all year long, these chewy rice cakes are especially revered on New Years Day, as it is believed to bring good luck and fortune to whoever enjoys them. Today, we’ll be diving into the deep history of this delicious Japanese snack – from how it’s made, how it’s enjoyed, and how you can make your own! Let’s dive in.

History of Mochi

Made with processed rice flour, mochi “rice cake” has been enjoyed in Japan for centuries, and comes in all different shapes, sizes, colors, and flavors. In Japan, locals traditionally make this in a ceremony called “mochitsuki,” where people take turns pounding the mochi with wooden mallets in a stone or wooden mortar called an usu. but today, mochi powder has made it easy to make mochi quickly and uniformly at any time.

It is believed that mochi was first introduced to Japan from South East Asia during the Jōmon period (c. 14,000–300 BC), with homemade production of mochi increasing during the Kofun period (c. 300–500 BC).

How is mochi made?

Mochi is made of mochigome (short-grain glutinous rice), where the rice is steamed, pounded, and mashed to create a chewy paste. It is then molded into its desired shape, and can be enjoyed immediately or dried for later use. It is recommended to freeze mochi if preserving it, rather than refrigerating it.

The great thing about mochi is that it can be enjoyed both as a savory or sweet dish. When enjoying it as a savory dish, you can dip the mochi in soy sauce, or make it into a rice cake soup, or even chikira udon!

There are many different sweet forms of mochi as well, such as, but not limited to:

Daifuku (soft round mochi stuffed with red bean paste or white bean paste)
Kusa mochi (green rice cakes colored and flavored with mugwort)
Warabimochi (or bracken starch dusted with nutty soy bean powder)
Akafuku (covered in red bean paste)
Chichi dango (sweet mochi served on a stick)

New Year’s Mochi, or “Kagami Mochi”

Kagami mochi, or “mirror rice cakes”, are traditional Japanese New Year decorations made with two round mochi cakes, one large and one smaller. The smaller piece of mochi will be placed on top of the large, and a Japanese orange with an attached leaf will take its place on top. In addition, it may have a sheet of konbu and a skewer of dried persimmons under the mochi.

Traditionally, the kagami mochi was placed in various locations throughout the house at New Years’. Today it is usually placed in a household Shinto altar, or kamidana. It can also be placed in the tokonoma, a small decorated alcove in the main room of the home, as a New Year’s offering for good luck and fortune.

Make Your Own Mochi

Are you ready to make some mochi on your own? At Zojirushi, we like to make Butter Mochi, a sweet and slightly savory dessert that is made of rice flour, eggs, butter, and milk. Grab your Zojirushi Home Bakery Supreme® Breadmaker BB-CEC20 or any of our other wonderful Zojirushi Home Bakery Breadmakers and get ready to indulge in this delicious sweet treat!

How do you like to enjoy mochi at home? Do you have your own special mochi recipe that you’d like to share with us? Remember to share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

A Food Lover’s Tour of Japan – Gifu Prefecture and Savory Gohei Mochi

Posted on June 19, 2017 by Zojirushi America Corporation

Our Food Lover’s Tour continues this month in Gifu Prefecture, home of the famous gohei mochi!

Located in Central Japan, Gifu Prefecture represents so many facets of the Japanese landscape and the diverse culture of this area.

The northern part of Gifu Prefecture is mountainous, covered by large swathes of alpine forests, ideal for skiing in the winter and trekking in the summer. The central area of the prefecture boasts clear, fresh springs, caverns and local traditions. And the southern part of Gifu Prefecture is famous for traditional cormorant fishing, modern industry and the confluence of powerful rivers.

One of the most famous sights in Gifu Prefecture is Shirakawa-go, situated at the base of Mt. Haku-san. Shirakawa-go embodies ancient Japanese alpine life, with a river running through the village, nourishing rice fields, a temple, coalhouse and paddock to preserve the old village scenery and 114 traditional thatched roof homes, still occupied along with the more modern residences. Locals continue to practice traditional industrial arts such as weaving, dyeing and culinary arts such as making soba noodles and sake. UNESCO designated Shirakawa-go as a World Heritage Site in 1995.

When not enjoying the snow, visitors to Gifu Prefecture enjoy the onsen, or hot springs, predominantly found in Gero and Okuhida. The hot springs at Gero have been active since the 10^th century, and are said to be effective in treating ailments. They’re even nicknamed the “springs for the beautiful” because the smoothness of the water is said to aid in beautifying skin tone and complexion. The Okuhida area also boasts hot springs, five of which are famous in Gifu Prefecture. These onsen–Hirayu, Fukuji, Shin-Hirayu, Tochio and Shin-Hotaka–are scattered along the base of the Japanese Alps, and are surrounded by incredible frozen waterfalls in winter and teeming rivers and white birch forests during warmer months.

The southern part of Gifu Prefecture is widely famous for cormorant fishing along the Nagara River, near Gifu City. This area prospered as a castle town during the 13^th century, and to this day, the annual Tejikarao Fire Festival, when portable shrines are carried among a shower of sparks and paraded through the city in the spring. Also in the spring, traditionally beginning on May 11, cormorant fishing takes place along the river, a practice that has been taking place here since the 8^th century. Cormorants are aquatic birds that have been trained to catch sweet ayu, a type of river trout. The fishing masters are recognized by the Japanese Imperial Household and showcase this type of fishing until the middle of October.

For those who crave more nightlife, the Okumino Area hosts the Gujo-odori, a dance festival that lasts for 32 nights, within this period, four days are termed “All-Night Dancing” and the participants dance the whole night from dusk until dawn! The Takayama Festival and Furukawa Festival also provide ample opportunity to party, with both festivals showcasing the craftsmanship and artistry of this area–including the production of washi paper and wood carvings—in the floats that are designed for the processions.

But Gifu Prefecture isn’t just about tradition. Many modern industries thrive in this area, from the serious aerospace business to the more whimsical production of plastic food displays. No matter what your interest–skiing, trekking, museums, architecture, onsen, or outer space–Gifu Prefecture has everything to offer…

… Including pleasure for your taste buds! Gohei mochi is a signature dish of this area and is made from cooked short-grain white rice, pounded and shaped onto a flat stick. The rice is then grilled and once crispy, coated with a walnut-miso paste and grilled again. The resulting snack is warm, savory and delicious… and best of all, easily made at home! You may try out this simple recipe!

We hope you enjoyed learning about Gifu Prefecture and as always, share your experience with us… and don’t forget the pictures of your gohei mochi!

Essentials of Japanese Cooking: Wagashi

Posted on November 21, 2016 by Zojirushi America Corporation

Throughout the year, we’ve focused on the essentials of Japanese cooking, from basic pantry items to the principles of washoku, Japan’s culinary tradition. From the basic ingredients of sa shi su se so (sugar, salt, vinegar, soy sauce and miso) to the more complex creation of dashi and umami tastes, we’ve explored how to prepare appetizers, soups, pickles and main dishes. This month, our post focuses on wagashi, or traditional Japanese sweets.

Wagashi, which literally means “Japanese sweet snack”, are bite-sized confections. They are traditionally made with simple, plant-based ingredients. The simplicity of the ingredients, however, is deceptive, as wagashi are created based on washoku principles of the Five Tastes and the Five Senses and take into account the seasonality of the natural world.

Dorayaki, or sweet pancakes filled with red bean paste

Wagashi is said to have originated in Japan during the time Japanese emissaries returned to the country from visiting China in the 8^th century. The first truly Japanese form of wagashi was a mochi and azuki bean dumpling sweetened with the juice of various vines. As this delicacy became more popular and spread to cities influenced by the aristocracy along the west coast of Japan, such as Matsue and Kanazawa, wagashi creation and design flourished. In the 12^th century, wagashi became part of formal tea ceremonies and was paired with bitter matcha tea. When sugar was introduced to Japan in the 16^th century, wagashi became easier and less expensive to produce, making it available to the general population.

The variety of wagashi is vast, and it is classified using a few criteria: formal vs. every day, production method, moisture content and shape.

Girl’s day wagashi

Formal wagashi are served at tea ceremonies or special events and are sculpted to represent a seasonal motif for the particular event, such as cherry blossoms in the spring to celebrate Girl’s Day. Every day wagashi are found at street vendors and shops and come in the form of dumplings or cakes or specialized shapes, with various fillings and toppings, usually made in the morning to be eaten that day.

Some of the formal wagashi are crafted based on the seasons. Their base flavors include the five tastes–sweet, salty, sour, bitter and spicy–with a particular taste emphasized according to what is seasonally available. For example, in the spring, when people gravitate towards sour flavors, wagashi are flavored with oranges. Each piece is also crafted to appeal to the five senses, from the seasonal motifs of each shape, to the fragrance of the ingredients, to the taste, to the texture to the sounds of nature that are evoked when eating a piece.

Mizuyoukan, or soft sweet bean jelly

Making wagashi is considered a craft, and wagashi makers can be awarded the title of “Contemporary Master Craftsman”. Wagashi craftsmen take pride in creating confections that balance seasonal flavors and motifs, from traditional cherry blossoms to modern Santa Clauses, appealing to the tastes of all generations. Going to a wagashi shop will make you anticipate the season or special event or festival to come!

Modern wagashi are made with eggs, milk and chocolate, and also come in beautiful shapes and colors.

One type of wagashi commonly found in the United States is called daifuku, which can be made at home. Pair it with Matcha Tea and you have your own homemade snack break!

We’d love to hear about your wagashi experiences, so be sure to leave us a photo and a note in the comments below!