Yesterday I went over to my friend Audra's place in Saijo for a mochi-making party. We didn't actually make the rice dough the traditional way, with one person wielding a mallet and another flipping the dough; one of Audra's Japanese friends, Kako, brought a mochi maker that does the hard work for you. We just made them into balls, flattened them, and added the delicious inside. Traditionally, the inside consists only of red bean paste, but Audra's fond of strawberry daifuku, which is also popular in Japan. (Note: daifuku is another word for mochi with red bean paste in the center. It means big luck!).
Normal people might have stopped at the strawberry bit, thinking it innovation enough already, but with over 5 foreigners there, we of course had other shocking ideas. Peanut butter + red bean mochi was recommended by Daisuke, a JET in Niihama who had tried such a combination in his home state of California. I tried it and found it delicious, but then you all know my penchant for peanut butter. I particularly liked peanut butter, red bean and half a strawberry with a dusting of kinako, soy bean flour, on the top when finished. A bit over the top, you may say, but wonderful! Some of us also dipped pieces of mochi into soy sauce, which is another traditional way to eat it.
I hope to try making mochi again sometime and discover new and wonderful combinations!
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