NO.1 OHAGI

How to make rice cakes (No. 1-4)

Materials mochi rice -----3 cup koshian (sweetened azuki bean paste)---------a suitable quantity

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"How to cook OHAGI"
1. Wash mochi rice and soak it in water for a day.
2. Drain
3. Put mochi rice in the suribachi (mortar) and mash with a kijakushi(wooden spatula).
4. Lay a wet steam-cloth on a musiki (steamer) and put the mashed mochi
rice in/on it and steam on high heat for 45 minutes.
5. To prevent it from sticking to your hands, put a tablespoonful of salt in two and a half cups of hot water. Boil and cool it.
6. Wrap steamed mochi in a wet cloth and knead it.
Put a napkin and put it in a musiki again.
7. Knead it until it becomes soft again.
8. Make small ball of mochi rice and bigger one of sweet-bean-paste.
Make the bean-paste one flat and round. Wrap the "an" (bean paste) around the mochi rice.

NO.2 KUSAMOCHI

No.3 Chinese CHIMAKI

Materials glutinous rice - 3 cup roast pork - 100 g shiitake mushroom - 3 Welsh onion - 0.1 meter ginkgo nut - 1 can sake - 3 tbsp sugar - 1/2 tsp soy sauce - 2 tbsp salt - 1/4 tsp pepper - dash chicken consomme - 1/2 tsp salad oil - 1 tbsp sesame oil - 1 tbsp water - 5/4 cup bamboo leaves - 10

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~COOKING~
1. wash glutinous rice 2. soak glutinous rice about 1 hour 3. drain off the water about 30 minutes 4. chop roast pork, shiitake mushroom and Welsh onion 5. put salad oil and sesame oil in a wok 6. fry Welsh onion and roast pork	7. add shiitake mushroom and ginkgo nut 8. add seasoning and water 9. add glutinous rice and fry until the rice absorbs water 10. divide into 10 equal parts 11. wrap in bamboo leaves 12. steam about 20 minutes

NO.4 Uguisu Mochi

Abekawa Mochi (about)

Abekawa Mochi (recipe)

Kinako is a tan or beige flour made by grinding whole roasted soybeans. It has a nutty flavour and fragrance and contains over 38 percent protein. Many of Japan's most popular confections are dusted with a light coating of sweetened kinako. These confections usually consist of a grain such as mochi (pounded glutinous rice), or steamed, pounded millet (kibi,) filled with an (sweet adzuki bean paste). In the Kyoto area alone more than twelve popular confections are prepared with a covering of sweetened kinako. In a number of Japanese health-food treats (such as kinako ame, gokabo, kikusen, and kankanbo) kinako serves at the main ingredient; it is mixed with misuame to give a chewy taffy-like texture and rich sweetness...

kinako is a delicious and inexpensive source of high-quality protein.

This preparation is the most popular way of serving kinako in Japan.

Sweetened Kinako 3 tablespoons - kinako 1.5 to 2 tablespoons - natural sugar dash of rock or sea salt

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mix all ingredients thoroughly. Place in shallow bowl in which treats can be rolled or dusted. Abekawa Mochi

Broil, bake, or grill over a fire some mochi. When they have swollen and are nicely browned immediately dip them into very hot water then roll in the kinako. Serve hot or cold as a dessert.

For a richer flavour, reduce the amount of sugar in the kinako mixture and omit the salt. Dip hot mochi into shoyu rather than water before rolling in Kinako.

From (without permission): The Book Of Tofu by William Shurtleff & Akiko Aoyagi

Miso Kashiwa Mochi

Served once each year as a special treat on Children's Day -the fifth day of the fifth month- Kashiwa Mochi takes its name from the oak leaves generally used to wrap each portion. Widely prepared at commercial Japanese confectioneries, the filling is generally made of sweet white miso and pureed white kidney beans (ingen mame), or occasionally of sweet red miso and sweet, adzuki-bean paste (an). Household recipes also call for a filling made with kabocha or chestnut puree.

7 ounces - kabocha, pumpkin, or squash, - peeled and cut into cubes 3.25 tablespoons - sweet white miso 2.5 teaspoons - honey 1.25 cups - glutinous rice flour .5 boiling water

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Steam kabocha for 15 to 20 minutes, then rub through a sieve. Add miso and honey, mixing well, to make a filling.

Combine flour and salt, mixing thoroughly. Gradually add boiling water while stirring vigorously for 3 minutes to develop a cohesive dough. Wrap dough in a moist cloth, place into a preheated steamer (chinese bamboo steamer, or covered pot steamer) and steam for 20 minutes. Now transfer dough to a suribachi or mortar and pound for 5 to 10 minutes, or until dough develops a uniform, resilient texture. Divide dough into 8 parts and roll out each into 3.5 inch rounds on a lightly floured board. Place equal portions of the filling at the center of each round, then fold over one side of the dough to form a half-moon shape. Seal the edges by pinching dough with fingers. Wrap each portion in a large (6-to 8-inch-long) oak leaf, with the leaf's shiny surface touching the dough (or use beach leaf). Replace into preheated steamer and steam for 4 to 5 minutes. Allow to cool before serving.

From (without permission): The Book Of Miso by William Shurtleff & Akiko Aoyagi

Flower Petals (ohanagira)

In its original form this was imperial palace food, eaten at the New Year as a substitute for the traditional ozoni soup. At the Donke-in temple, it was eaten on January 3. The original version was a round of mochi topped by a thin diamond-shaped piece of millet mochi, which was topped, in turn, by burdock. This combination was then rolled. The present version eliminated the millet mochi and can be easily made at home. Square pieces of mochi may be used as well as round; the latter are more attractive.

16-inch(40-cm)	burdock root (gobo) length, scrubbed with a stiff brush,split lengthwise into fourths or sixths (depending on thickness),and cut into 4-inch (10-cm) lengths	[make it - send me a photo for this spot]
2 1/2 cups	water
8 Tbsp	sweet white Kyoto (saikyo) miso
8 Tbsp	sake
8	round (or square) pieces mochi

Bring burdock and water to a boil quickly. Reduce heat to medium, place lid ajar, and simmer 1 1/2 hours, until burdock is soft. Drain and cool. Mix miso and sake in a small saucepan and simmer 5 minutes over low heat. Place miso mixture in a bowl, add cooked burdock, and marinate overnight.

Moisten and wring out a cloth napkin.

Grill a piece of mochi on one side only, just until soft throughout. (Be careful it does not puff-up too much and get hard to handle.) Place soft mochi on damp cloth and spread with fingers until about 4 inches (10 cm) wide or in diameter.

Place 4-6 burdock pieces in the middle of mochi and fold over so edges meet. Repeat for each piece of mochi. Eat hot! Two pieces is a single portion. Does not keep.

From (without permission): The Heart of Zen Cuisine, by Soei Yoneda.

Herb Mochi (Kusamochi)

SERVES 4 1 2/3 cups shiratamako (non-glutinous white rice flour) 1 cup water 2 cups curly chicory, green parts of leaves only, parboiled 10-20 seconds in lightly salted water and plunged into cold water cornstarch

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Add water to shiratamako a little at a time, mixing and kneading with your hand to make a smooth mixture. The aim is a mixture that is firm, smooth, and soft--like your earlobe, as the Japanese say. Be careful when adding water--toward the end, a little goes a long way. A Tbsp or 2 more than 1 cup may be necessary.

Line steamer with a clean kitchen towel or 2 layers of cheesecloth, then place it on medium-high heat.

Break shiratamako mixture into 1 1/2-inch (4cm) rough lumps and place lumps in hot steamer. Cover with ends of cloth and steam 10-15 minutes, until soft throughout. The steaming transforms the shiratamako mixture into a form of mochi (glutinous rice) cake.

While steaming, finely chop parboiled chicory and then grind in a suribachi grinding bowl or mortar (or use processor to cut it very finely, but do not puree).

Add steamed mochi to suribachi and mix with pestle until chopped green is evenly distributed in the tacky mass (or use a processor for this, working carefully).

Dredge [sprinkle or sift] a working surface (or baking pan) generously with cornstarch, place green mochi on cornstarch, and dredge entire mochi surface. Shape either into a single flat rectangle or small rounds, as you like.

Eat immediately with sweet asuki bean paste (anko), soy powder (kinako), yuzu citron and sweet miso, jam, marmalade, or whatever you like. This can also be toasted just like mochi.

Keeps 2-3 days.

From (without permission): The Heart of Zen Cuisine, by Soei Yoneda.

Bean Flowers (Natto no Mochi Gurumi)

SERVES 4 4 Tbsps natto 2 tsps soy sauce 1/2 tsp basic Japanese mustard mix 4 mochi, round or square pieces (about 2 1/2in; 6 1/2cm in diameter)

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[Japanese mustard: True Japanese mustard (wagarashi) is a preperation made of brown mustard (Brassica juncea) and involves a complex series of steps. For this reason, it is rare today. Today's basic Japanese mustard mix, then, is powdered hot mustard with a few drops of how water (hot water is better, it is said) until a thick paste is formed. This is usually done in a small sake cup, and the cup is inverted for 30 minutes or so to allow the mustard flavor to mature. Any hot powdered mustard will do; just be sure that it is hot, not the mild mustard popular in America.]

Mix natto with soy sauce and mustard. Moisten and wring out a cloth napkin.

Grill a piece of mochi as in Flower Petals recipe.

Place 1 Tbsp natto in middle of mochi, fold, and serve.

Eat immediately! Does not keep.

Kudzu Mochi

[Many Japanese kudzu [arrowroot] confections are made with natural sugar, which is prepared by pressing the juice from sugar cane and simmering it down to form a dark brown solid cake. Natural sugar is readily available throughout Japan in the form of large chunks known as Kuro-zato (literally, "black sugar"). In the United States [at least up to 1985], however, the sale of natural sugar has long been outlawed because of pressure from the powerful refined-sugar lobbies, and virtually all of the dark sugar products here [in the U.S.] are simply mixtures of white sugar and molasses. Nevertheless, with growing nutritional awareness, a natural sugar may soon be available in America too. We feel that refined sugar is detrimental to good health and well being. In the following recipes, even natural sugar is used in the smallest amounts necessary to impart the desired subtle sweetening, and is generally balanced with highly alkaline ingredients such as kudzu powder, soy sauce, or miso. In a number of the following recipes, maple syrup may be substituted for the traditional Japanese molasses sauce.]

This is probably the most popular way of using kudzu powder in Japanese confectionery. The bite-sized pieces of jelled kudzu lightly dusted with roasted soy flour make a delectable summertime treat.

1/2 cup kudzu powder 2 cups water 6 Tblsp kinako (roasted soy flour) 3 tblsp natural or brown sugar 1/4 tsp salt

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Dissolve kudzu powder in water in a small saucepan. Bring to a boil over medium heat and simmer, stirring constantly until it begins to thicken. Turn heat to low and, continuing to stir, cook for 2 or 3 minutes more, or until mixture becomes transparent and very thick. Remove from heat and allow to cool for about 20 minutes. Now, using your fingertips, break jelled Kudzu into small, bite-sized pieces and arrange on a serving plate. Combine kinako, sugar, and salt, mixing well; then sprinkle over kudzu pieces. Serve chilled or as is.

VARIATIONS

*Uji-style Kudzu Mochi: Add 2 teaspoons powdered green tea (matcha) to the kudzu-water mixture before cooking.
*Kudzu Mochi with Molasses Dipping Sauce: As soon as the kudzu has finished cooking, spoon it into a shallow pan to form a 1/2-inch-thick layer. Smooth surface and allow to cool to room temperature. Cut jelled kudzu into 2-inch triangles. Prepare a sauce by mixing and heating 1 part brown sugar or molasses and 3 parts water. To serve, dip kudzu triangles into chilled sauce, then roll in plain kinako.

From (without permission): The Book Of Kudzu- A culinary & Healing Guide by William Shurtleff & Akiko Aoyagi.

Lima Ohsawa's Kudzu Mochi

1   cup   kudzu powder
3   cups  water
1/2 cup   natural or brown sugar, crushed
1/2 cup   kinako

Combine kudzu powder, water, and sugar in a small saucepan, mixing well. Bring to a boil over low heat then simmer, stirring vigorously with a wooden spoon, for 2 to 3 minutes, or until mixture thickens and becomes transparent. Spread kinako in an even thin layer on a cutting board. Pour hot kudzu mixture over kinako, spread to an even 1/2-inch thickness, and cut into triangle portions with a knife that has been moistened in water. Arrange triangles atop chrysanthemum or camellia leaves and serve warm or chilled.

From (without permission): The Book Of Kudzu- A culinary & Healing Guide by William Shurtleff & Akiko Aoyagi.

Milk Kudzu Mochi

3 1/4 cups milk (soy or dairy)[I recommend soy] 1/2 cup kudzu powder 1/4 cup natural or brown sugar 1/4 cup kinako (roasted soy flour) dash of salt (optional)

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Combine milk and kudzu powder in a smallsauce pan and cook over a medium heat, stirring constantly until mixture begins to thicken. Reduce heat to low and stir vigorously for 2 to 3 minutes, or until mixture thickens and becomes transparent. Smooth surface of mixture with a wooden spatula, then remove from stove and allow to cool thoroughly. Cut jelled mixture into small bite-sized pieces and arrange on four plates. Mix the sugar with enough water to form a thick syrup and pour over each serving. Mix salt with kinako [or not] and sprinkle on top before serving.

For variety, add the sugar or 2 teaspoons powdered green tea (matcha) to the milk together with the kudzu powder.

From (without permission): The Book Of Kudzu- A culinary & Healing Guide by William Shurtleff & Akiko Aoyagi.

Sakura Mochi

Culture note: Domyoji-ko is steamed and dried glutinous rice, or mochi-gome. Mochi gome is also called hoshi-i-i. Domyoji is the Shingon-shu sect temple situated in Fuji-ji, Osaka. Rice caked (mochi) were originally made as offerings for the Temnangu Shrine in Domyoji. After being offered, they were preserved. Domyoji-ko is said to have been created by women monks.

Ingredients: 150g Domyoji-ko (glutinous rice powder) 100cc Water 30g Sugar Red food coloring [I recommend using something else red, something natural] Koshi-an (red bean paste) 10 Salted cherry leaves

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[what's a "cc"?  I don't know, but it's supposed to be 'centimeters cubed' I'm told.  
If that's true then I guess a "cc" and "ml" are the same thing according to this:

1 American cup = 240 ml = 8 American fl oz
1 British  cup = 200 ml = 7 British  fl oz
1 Japanese cup = 200 ml =  200cc         ]

Instructions:

1) Soak cherry[-blossom-tree] leaves in water to get rid of salt, then dry. Rinse domyoji-ko lightly, then drain.
2) Put water, sugar, and red food coloring in a pan; let simmer.
3) Mix domyoji-ko in a bowl and [with the] colored water.
4) Let sit until the dough is moist.
5) Boil water in a steamer, then spread a moist cloth in the steamer.
6) Put the pink dough on a [the] flat cloth, then steam for 10 minutes and you've got mochi.[so it says]
7) Divide mochi into 10 pieces and flatten them while warm.
8) Wrap a spoonful of koshi-an with a piece of mochi and reshape the mochi into a small-sized rugby ball.
9) Cover the mochi with cherry leaves and serve!

From (without permission): Tokion Magazine Sound Issue 6, cook: Sachiko Ohshima