Mochi to cook with brown rice and black soy ⋅ Ohsawa ⋅ 300g

Name: Mochi à cuisiner au riz complet et au soja noir ⋅ Ohsawa ⋅ 300g
Price: 8.1 EUR
Rating: 5.0 (3 reviews)

黒豆入玄米もち

Vendor : Ohsawa

Product variants

8.10 €

27.00 € kg

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These JAS-certified mochi are made by grinding whole-grain rice with a pestle, then adding mugwort leaf powder to the resulting paste. This production method is inspired by macrobiotic principles, where brown rice is particularly appreciated. Producers Ohasawa and Kojima Foods have specialized in transforming brown rice, traditionally considered time-consuming to prepare and sometimes difficult to digest, into a product that is both accessible and healthy. Rich in fiber, minerals and antioxidants, black soy is a very healthy food for the body. It gives mochi a taste reminiscent of hazelnut. Mochi can be eaten traditionally: grilled, in broth or tsukemono, or sweetened with kuromitsu, for example.

SKU:1001492

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*from €50 at a relay point in France from €85 home delivery in France from €90 home delivery in Europe

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Our tips

Enjoy a mochi with the seasoning of your choice: nori and soy sauce, kinakon soy powder, maple syrup, honey or kuromitsu black sugar syrup, sweet soy sauce (or classic soy sauce and a little sugar).

Whole-grain glutinous rice (Japan), black soybeans (Japan), salt.
Allergens : Soybeans

Keep away from light, in a dry, temperate place.

for 50g (1 mochi) Energy: 112kcal Protein: 2g Fat: 0.9g Carbohydrates: 23.9g Salt: 0g

Oven: place the mochi in the oven on grill mode for 2 to 3 min. Let stand 1 min. In a saucepan: place the mochi in a saucepan of water and heat. Simmer on low heat for 2 min after boiling. Microwave: place the mochi in a bowl of water and heat in the microwave for 3 min. Leave to stand for 1 min. Beware of choking hazards: for children and the elderly, cut up the mochi before eating.

George Ohsawa, a Japanese philosopher born in 1893, was at the origin of the macrobiotic movement. He sought to introduce the philosophy of ying and yang into the world of food, on the premise that good food could solve all ills. Based on the principle that forcing oneself to eat only healthy foods without taking pleasure in them would not allow one to adopt this diet forever, the Ohsawa group founded in 1945 extended his work by seeking to distribute only macrobiotic products that were both good for the body and the palate.