Mochi to cook with brown rice and mugwort ⋅ Ohsawa ⋅ 300g

Name: Mochi à cuisiner au riz complet et à l'armoise ⋅ Ohsawa ⋅ 300g
Price: 7.6 EUR
Rating: 5.0 (3 reviews)

よもぎ入玄米もち

Vendor : Ohsawa

Product variants

7.60 €

25.33 € kg

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These mochi are produced under the JAS label by grinding brown rice with a pestle and mixing the resulting paste with mugwort leaf powder. This process is inspired by the basic principles of macrobiotics, where brown rice is very popular. Producers Ohasawa and Kojima Foods have specialized in transforming brown rice, which can have the reputation of being time-consuming to prepare and more difficult to digest, into an accessible, healthy product. Mugwort gives mochi a herbaceous taste with hints of bitterness. Traditionally, mochi can be eaten grilled, in broth or tsukemono; but it can also be sweetened, for example with kuromitsu.

SKU:1001491

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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), mugwort powder

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

Per 50g (1 mochi) Energy: 117kcal Protein: 2.5g Fat: 1g Carbohydrates: 24.5g 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.

Pleasantly surprised

I tried them as a snack and really liked the "plain" version with an infusion, just reheated in the microwave and rolled in starch.
In view of the comments, I'll have to try a savoury version.

Very original, intended more for savoury dishes.
Tested in grilled/soy sauce and in Oden. Two successes

Good

I love the herbaceous taste and delicate bitterness of the mugwort. If the mochi was made with white rice, I would have prepared a sweet version with anko, but as it's made with brown rice, I find it's better salted. I toast and brown the mochi in a frying pan (until the inside swells or explodes a little), and then I dip it in shoyu (and maybe roll it in nori). Yum.