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glutinous rice

Steam glutinous rice until done. (Done usually menas soft, sticky,
but not too soft.) Mash and pound the steamed rice fully so that
no grain should be left at all. When pounding is completed, pluck
it to bits and ball up.

There are several ways to season: sugar with soy sauce, soybean
flour(powdered), bean jam(covered or inside) and mugwort(mixed).
However, when it is still fresh, no flavoring is needed and it is
very enjoyable on its own.


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6 of 12 people found the following review helpful:
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Good eating!, September 16, 2004 - 03:17 PM
Reviewer: Anonymous from Colorado, USA
I tried this for the first time in Japanese class two years ago, and ever since, I've been in love with the taste of mochi! You can make it sweet, plain, or a bit bitter, and all the combinations taste good! There's really no other way to describe mochi than as a good food for winter or summer. One thing I do have to say is that if you don't eat it hot or warm, the mochi loses some of its enjoyable flavor.

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