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=Tools=
Rice Mortar(Stone)
Pestle(Wooden)
=道具=
臼(石臼)
杵 |
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(8)
Turn over the rice cake dough up and down many times.
半つきのもちを何度か上下に返す |
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(1)
Wash the glutinous rice and soak in water over night or several hours.
もち米を洗い、吸水のためにしばらく水に漬けておく |
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(9)
Pound and fold the rice cake dough rhythmically.
『搗く(つく)と返し』をリズムよく繰り返す。 |
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(2)
Drain the glutinous rice above on a sieve.
もち米をざるにあげ、水をきる |
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(10)
Take the rice cake ball out of the Mortar to the board.つきあがったら、(もち米のつぶが完全に無くなった状態)臼からとりだす |
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(3)
Spread a clean cloth over the bottom of the pre-heated steamer and steam
over moderate heat for 30-40mins.
蒸し器に布巾を敷いて, 中火で30−40分で蒸す |
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(11)
Sprinkle the flour powder over the rice-cake ball, cut it to the small pieces by hands.
もちを臼から出し、板(台)に置き、打ち粉をし、ちぎるように取り分ける |
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(4)
Pour boiled water into the Rice-mortar for warming.
石臼は冷えやすいので、事前にお湯を入れて暖めておく |
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(12)
Make into small round cakes.
打ち粉をしながら、一口大に丸くまとめる(丸餅)
(長く伸ばし、のし餅にする場合もあります) |
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(5)
Turn the steamed rice to the Rice-mortar.
もち米の芯がなくなったら、臼にうつす |
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How to eat :
*Kinako-Mochi (Topping soy-beans powder and sugar)
*Anko-Mochi (Topping sweet Azuki-beans paste)
*Goma-Kurumi Mochi (Topping sesame and walnuts paste)
食べ方例:きなこ、あんこ、ゴマくるみ などをまぶす |
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(6)
Crush and pound on it with the Pestle.
杵でもち米を粗くつぶす |
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How to eat :
*Zouni (With white miso soup or with clear soup)
*Norimaki-mochi
( Wrapped in Nori-seaweed and soy-sauce taste)
例3:もちをゆでたり焼いて、雑煮(味噌・すまし)にする
例4:もちを焼いて醤油をつけ、のりをまくなど |
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(7)
Wet the Pestle and pound on it with the Pestle.
もちが粘るので、時々杵に水をつけながらもちをつく |
It's delicious !
どれもおいしそう! |