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Now that was tasty!
Apr. 14th, 2007 01:11 pmProbably an odd combination, but it was surprisingly tasty.
We make yomogi mochi ourselves. Mochi is sweet rice, steamed and pounded - call it a block of rice starch. Yomogi is a local wild spice -- according to the dictionary, sagebrush, wormwood, mugwort? We just add some dried to the rice in the machine, and let it steam it and pound it until we have mochi. Greenish with flecks, but who cares, it tastes good.
Okay, then we usually toast that in the toaster. Leave it there a while, it pops when it is ready, so you have a nice crunchy shell with hot gooey mochi running out.
Normally, we mix some brown sugar and shoyu - soy sauce - as a sauce for dipping. Not much, but it adds a nice little zing to the toasted mochi. Today, I added a little bit of cinnamon, just a dusting, to the soy sauce.
WOW! That cinnamon complemented the yomogi/mochi/brown sugar/soy sauce just right. Excellent!
Not traditional Japanese, but very good, anyway.
We make yomogi mochi ourselves. Mochi is sweet rice, steamed and pounded - call it a block of rice starch. Yomogi is a local wild spice -- according to the dictionary, sagebrush, wormwood, mugwort? We just add some dried to the rice in the machine, and let it steam it and pound it until we have mochi. Greenish with flecks, but who cares, it tastes good.
Okay, then we usually toast that in the toaster. Leave it there a while, it pops when it is ready, so you have a nice crunchy shell with hot gooey mochi running out.
Normally, we mix some brown sugar and shoyu - soy sauce - as a sauce for dipping. Not much, but it adds a nice little zing to the toasted mochi. Today, I added a little bit of cinnamon, just a dusting, to the soy sauce.
WOW! That cinnamon complemented the yomogi/mochi/brown sugar/soy sauce just right. Excellent!
Not traditional Japanese, but very good, anyway.
