American Candy Makers React To Insane Japanese Street Mochi!
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- čas přidán 8. 06. 2024
- How This 116-Year-Old Shop In Little Tokyo Makes Mochi: bit.ly/3MpC3ht
Japanese Street Food - SUPER FAST MOCHI POUNDING Japan: bit.ly/3wk4vf5
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🕒 Timestamps
00:00 reacting to the first mochi video
6:25 reacting to the second mochi video
13:16 trying mochi for the fist time!
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There's some similarities, but definitely a lot of differences between how we make our candy and how Japanese mochi is made. So I thought these would be the perfect videos to have Steve and Cooper react to!
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💑 About Hercules Candy
Hercules Candy has been on Steve’s side of the family since 1910(ish). When he took over in the 70’s, he anticipated after 10 years of hard work, he could move the business out of the basement and into a real storefront. Unfortunately, it took until 2018 for that to happen, but hey at least it happened! Steve and Terry own the shop, Craig (the social media manager) is their son, Cara (wrapper and shipper extraordinaire who is poised to take over the shop one day) is their daughter and Leah (who doesn’t love being on camera and is very elusive) is their oldest daughter. Karen has been working for Hercules Candy since the twins (Craig and Cara) were about 6 months old and everybody else is a new recruit. Don’t forget to subscribe and hit the 🔔 for more videos!
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A Japanese-American here. Plain mochi is just the rice dough that’s eaten like a dumpling in soup. It’s traditional for the first meal of the New Year. The rice is cooked and so is the sweetened bean paste so it doesn’t have to be cooked again. The rice is a ‘sweet’ rice, not regular rice. Just water is used to lubricate. The white powder is usually potato flour but you can use cornstarch. Traditionally, the filling is red bean (smooth or chunky) or lime bean. It should be eaten fresh but can be wrapped and frozen individually. And, yes, plain mochi can be toasted under a broiler - it will puff up and get a crunchy skin. You eat that with a soy sauce and sugar syrup.
Came to say the same. Mochi is not ice cream. What they sell here in America as mochi is the dough with ice cream in the middle.
Also want to add that the brown powder is a dried bean powder, don't remember what kind of bean, but yeah we have this in Korea too.
We eat a red bean porridge with mochi pieces in it for the new year.
@@MastaRhee Soy bean powder? I'm most used to eating kinako mochi toasted with the powder.
Interesting, I’ve never even heard of this but now I’m interested in trying it.
Also, the pounding with mallets is really just for show. Traditionally, the steamed rice is first poked with piles to start mashing the grains. Then the mallet is used to pound into a smooth dough. In the second video, the machine has done the work. The pounding with mallets might give it some extra smoothness but that’s all. The basin and mallets do look to be authentic, though. The basin is usually carved from a tree stump.
The brown powder they are using around the green mochi is called kinako. It is roasted soybean powder. It gets a slightly nutty taste after you roast it. It is usually mixed with a bit of sugar and a very small amt of salt. It gives the mochi a slightly sweet and a small hint of savory (same reason you eat salted caramel) to the kinako flavor. Mochi with Kinako powder is often called abekawa. In this case, since the mochi is green it probably has some greens mixed in so it is a version called Kusa Mochi or grass mochi. All together I would expect it is called an Abekawa Kusa Mochi. If there is red bean paste inside, it would be called a manju rather than a mochi.
When my grandma made it the kinako always kind of tasted like a peanut butter powder to me
Um... I hate to have to correct, but manju is made from either wheat flour or buckwheat flour, and is steamed after making. This video is about Mochi, made from glutinous rice which is cooked prior to it being processed into mochi, and not cooked afterward. If filled with red bean paste (or any filling), it becomes daifukumochi. Manju is firmer, and may be a bit thinner around the filling than daifukumochi, due to the mochi being so much softer, so needs to be thicker to keep the filling inside, and being steamed, manju has a more 'bun'-like texture.
Strawberry filling would make daifukumochi, 'ichigo daifuku', and would most commonly be strawberry AND red bean paste.
I thought it was cocoa powder
it's so interesting when I see people try mochi for the first time because I never thought of what the texture is like. I grew up with all kinds of asian food so mochi is kinda of commonplace for me, so is sweet beans. It wasn't till I was much older that I found out beans could be savory. Great job explaining what mochi is. Mochi is pretty easy to make and it can be sweet or savory. Have fun making it and giving it your own twist.
Thanks Ludi!
I really loved how they related to the "most of our business is in December" part? I could almost SEE the point when it went from "oh this is so different" to "Ah! A fellow Candy Maker! I also make traditional candies!" ? I am glad I stumbled on this video
“So hard to watch food being made without eating”, now you know how we feel watching your videos! Haha, I just made my first purchase from you guys! (Hot stuff & ghost pepper!!)
Now you don't have to watch without eating our candy at the same time!
In the vid you were wondering if the dough balls are uncooked, it is in fact already cooked.
Traditionally mochi is made by soaking glutinous rice grains in water for a period of time before steaming the rice, smashing/kneading it together then pounding it like in the video. Nowadays they make it with glutinous rice flour instead to speed up the process. They also can mix in some green tea (matcha) powder to the dough to give it a green coloring.
There are various ways to eat mochi.
For desert/snack, Azuki (sweet red bean) paste is typically added to the mochi along with coating it with the brown powder which is not sugar but Kinako(roasted soy bean powder).
They also may use just the mochi balls by adding it as dough ball dumplings in a sweet red bean soup called Zenzai/Oshiruko or in a savoury soup called Ozoni typically eaten on New years day.
Ozoni is a soup that could have a soy or miso broth, while the ingredients in it may vary. Besides the mochi balls other ingredients that you may find in it are vegetables (eg carrot, raddish), beancurd, green onions, mushrooms and sometimes meat (eg chicken or seafood).
I want to this is one more reason I love the Hercules family. You have not only promoted another business BUT you've also introduced many subscribers to a new candy 🥰🥰
I'm Japanese American in Minneapolis. My mom has an electric mochi maker. It steams the rice and kneads it into smooth mochi. You can eat it fresh, or partially dry it then toast it to eat. Savory versions go into broth/soup, like a dumpling. Quick version you can make from mochiko/rice flour and cook in the microwave. You can even get a miniature version of the wooden mortar and pestle.
Fry it in butter😋 or boil it and put it a mixture of sugar and kinako .. 🤤
@@mnsanbei3952 , yup kinako is my fave. it becomes extra gooey.
Oooo, I might have to get myself a mochi maker. I could eat mochi for the rest of my life if I had to. Greetings from a fellow Minnesotan.
Dang, I need me one of those!
They have mochi makers!? Ooooh boy, time for some Amazon
I don't usually comment, but now that it's the off season; I would love to see more videos of the Hercules team reacting to different traditional candy making from around the world!!🤔😊 Glad Steve and Terry could try something new and vegan!! Much love from Chicago everyone 💕💖
We just might!
I love watching these because there's so much respect, you guys are artisans and you're taking time to publicity appreciate your peers on the other side of the world, and celebrate techniques as old or older than your own. It's such a cool thing and I'm so grateful that you guys are sharing it with us!
I'm Korean and we have our own rice flour treat. It's called ttuk and it can be both sweet and savory. It is also eaten in soups and in a spicy sauce called ttukbokki.
Interesting!
Mochi is made with glutinous rice flour (mochiko) and filled with all sorts of fillings. It's incredible. If they are pounding it's because they started with rice rather than rice flour
The mochi can be plain or filled usually with black sesame, sweet red bean paste (anko) or lotus paste would be the most common and it's put in a sweet ginger soup base and eaten during Chinese New Year here in HK and it's called Tang Yuen.
The one he ate was already cooked because you need to heat it up, usually steamed, before it becomes mouldable to put fillings inside or else when raw, it'll act like ooblek. The powder is probably toasted soy flour.
Don’t you love the taste? Especially the dango 🍡 sweet ones like the ice cream ones. When we were little, every new year everyone would gather at a neighbors house, get the rice cooking. the “older” ladies would line a couple tables and the guys would take turns “pounding mochi” with a mallet and when it was done they’d plop it on the tables and the ladies would shape them..some plain and some filled with red bean paste. The brown powder is kinako a roasted soy bean powder. I think the white powder is corn starch. We only made the plain daifuku ones. I never appreciated this tradition back in the 60s… I do now! definitely a dying tradition.. a few families still gather and do this here in Hawaii 🌴thanks for featuring and sharing part of my past🌺Arigato!
Thanks for making me crave mochi, Craig. I recently had the strawberry daifuku (the ones with ice cream inside) and they were awesome. I love the sweetness and chewiness of mochi. The red bean paste is great, mellow sweet but definitely dessert-like.
You're welcome! haha
I think what made this really fun is that after watching and appreciating as professionals, you got to taste it as the whole group and experience it yourself. Really enjoyed your reactions
Throughout Asia, including south east Asia, had their own version of mochi. A slight different of preparing, fillings, texture etc. but sweet beans are a must. Looking forward to you guys exploring other variety of desert worldwide
Traditional mochi in Southeast Asia is WITHOUT filling, but coated in a roasted peanut and sugar mixture and eaten with a toothpick.
@@superlynnie some kinda do. But we use coconut coconut and palm sugar or just palm sugar as fillings.
Only because I have watched since the basement days...but to watch Steve just sneak around to cut another piece from the table
was just GOLD on film!!!
Cooper and Steve are the react duo we never knew we needed
Congratulations Craig-outstanding video! To introduce us to mochi preparation and the labor involved was truly interesting. And then to have the Hercules crew taste and comment was also informative. Great job in picking a subject similar and not so similar to Hercules Co. Kudos to you Craig 👏. 😎
Thanks! Yeah I wanted to pick something that was somewhat similar, but also pretty different
Thank you for looking into mochi! I'm Japanese American and love mochi so much! It's good to remember that the packaged ones you tried aren't like steaming fresh so it can change the flavor a bit!
Like in the videos you watched, the rice is actually cooked by steaming it! That is now the rice becomes doughy. It's a little easier to work with that way and to flavor how you need, whether you want savory or more sweet. Which is also how they get all the different colors as well in this part of the process. Then like in the second video after it's steamed and pounded - it can be mixed with many types of fillings and served immediately. If you noticed the ones served were a lot more squishy and droopy because they are still quiet warm/hot and malleable from being cooked and handled.
While using the mallets is traditionally how the rice was made into it's doughy mochi form, the really quick slapping the guy does is more for showing off. To the crowd, and to attract customers. The mochi does need water added every little bit to keep it from sticking but it's not really necessary to risk your hands like that, but entertaining to watch lol.
I'd really enjoy if you could try making homemade mochi with sweet fillings or for Ozoni, which is the soup made traditionally for the first day of the New Year. It wouldn't taste as artificial as the ones you tried, which I think are good but not as good as homemade of course :)
love this! i would love to more of reaction videos to different types of candy making!!
The Dad's energy is such a great vibe. So mellow.
And the shock of when he said the mochi was great and not just good 🤣🤣
I would love to see them react to Japanese Dragon Beard candy making🍭🍬. Great channel.
Ive actually been to that shop in Nara, saw the whole mochi beating show, and bought the fresh mochi right after. It was warm, soft as pillow and downright delicious. 10/10 would eat again.
My mom (Japanese) brought home a mochi-maker after one visit to her family. It had a paddle in it like a bread machine's, but the bowl was a rice-maker's. We would make homemade omochi for New Year's: Push one button to cook the mochi-gome - glutinous sweet rice - in the machine, then after it was done push the other button to start the paddle spinning to beat the cooked rice. It would just sort of move around underneath, but after a bit it would start sticking together in a ball and beating itself against the side of the bowl. We'd make kagami mochi - a large flat ball of mochi with a smaller one on top, and a mikan (tangerine) with a leaf on top of everything - for the New Year's offering. And an-mochi - anko (sweet azuki bean paste) filled mochi. And flat sheets to cut into squares to toast on the stove and have dipped in sweet shoyu and wrapped with nori . . . mmmmmmm. And, of course, a toasted square in miso for New Year's. That machine lasted nearly thirty years; i used it until a few years ago. i never knew that commercial mochi was made with mochiko (glutinous sweet rice flour) and water until recently; i just figured that the makers knew how long to beat it until it was smooth. Sometimes our mochi was really smooth, sometimes textured, but any which way it was marvellous.
Time for me to start planning for what i'm going to cook my house for New Year's! (i've had to develop vegan versions, but it works!)
Love some of the new content recently!
I hope you keep bringing these types of videos !! Good Times !!
Wow great video guys! Thanks for sharing, I really enjoyed it. 👍🤩
I really want some mochi now. Such an interesting look into how it is made. Loved the vidya, Craig.
Great vid you guys! I’d love for the hercules candy crew to react to japanese candy making channels like ones that feature papabubble and especially the kyoto candy making factory IWAISEIKA channel! They make matcha - green tea powdered filled candies, fish shaped candies, garlic/clam candies and most of their candies are round! I think that it would be an interesting video!
I have some plans for more reaction videos!
@@HerculesCandy Yay! Im excited to watch em as soon as they’re uploaded! 😁😁😁
@@HerculesCandy you definitely should buy some samples from the store you are reacting to; also would love to see Steve taste mochi with red bean paste!
Red Bean paste is very sweet. I love daifuku mochi with the bean paste and sesame seeds.
Taro (purple yam) daifuku is my second favorite
Yeah it was quite good!
I loved watching Hercules candy being made I remember them in their original shop in the basement of their home and now they have their own store.❤️
I would love to see Hercules Candy try different culture's sweets. The differences are interesting and delicious!
Japanese eat mochi in soup on New Year’s Day. The soup base is dashi or fish stock but u can use miso as well. Other favourite ways Japanese enjoy it is to toast fresh mochi till golden and puffy and then dip it in soy sauce and sugar.
I see how real masters relate and appreciate other craftsman's work. It's priceless to behold.
I can tell that Cooper is someone who is curious, enjoys learning, trying different things, and is artistic.
Wow that place looks amazing, you cannot beat a traditional hand made shop
Ya just can't!
Red bean paste can be sweet. It’s often in a lot of other baked Asian goodies too. There’s red bean cake that’s like a flaky outside with the bean inside. And baos. There’s also a sweet black bean paste too that’s in a lot of things.
Greetings from Australia @ Hercules Candy. Thankyou for uploading Craig 🙂
What an adorable family!
It was just plain water in the bowl before they hit it with the hammer. The water prevents sticking. They soak the mallets as well.
Usually potato starch or corn starch used to prevent sticking.
I grew up in Hokkaido and seeing videos like this makes me miss home so much
I'm really enjoying you all doing reviews on other candy makers, it's amazing to see how other cultures do things. I once watched a video of people making hard handy like you do in Dubai - they were my so fast! Greetings from Bklyn!! 😄🤗💗🍫🍬🍭
Hi from Japan. It is not brown sugar. We call KINAKO, soy bean powder. It is not sweet, so some stores are added sugar to taste. MOCHI (or I usually call O-MOCHI) has several style to eat. My favorite way is grilled it and put soy source, then wrapped seaweed.
Beans! Poor Scott 😂
This was a fun change of pace
Haha thanks Linda!
This is such a happy family ❤
Mochi is so good, not sticky at all. Texture is hard to describe, very satisfying. I love just the plain Mochi with bean paste
In South East Asia we use red bean paste for desserts. We don't like over sweet. So this is just perfect sweetness for us :)
You can toast them Steve. The less soft version can be toasted.
Yuuuuuuuum that chocolate strawberry mochi looks SO GOOD OMG
I live in Hawaii and Mochi is very ingrained in our culture because of the strong Japanese influence. Mochi is made of rice traditionally, or mochiko flour. It can be sweetened, and flavored, and presented in many ways.. some are savory. Red bean paste is the most traditional filling, however many fillings are culturally acceptable. My personal favorite is a Hawaiian favorite of chocolate mochi with a peanut butter and sugar filling covered in Kinako (dried bean powder). I definitely recommend!
Please don’t mind the edits, I wanted to be respectful of Japanese culture
so on two points made in this video, Steve commenting that they dont cook the mochi after balling it in the first video and then about how its made in the second one. Traditionally Mochi is made by pounding steamed glutenous rice with those mallets (or more modernly with a machine that has a beater very similar to a home bread maker, its what you see him pulling the mochi out of in the mallet video) until it becomes that smooth and sticky consistency, It is only really in the home cook world and some fast food places that they would use rice flour to make mochi.
Unless I'm mistaken, this is the last Japanese confectioner in Little Tokyo. Mikawaya is the rival confectioner headquartered in Torrance, and they pulled out of Little Tokyo some time ago. The only local brands selling mochi in Orange County's Japanese supermarkets are Fugetsudo and Chikaramochi, we usually get Fugetsudo. I haven't seen a Mikawaya product other than their iconic mochi ice cream, they are making serious bank with that so I wouldn't be surprised if most of their business is geared towards that.
Mochi is one of the oldest foods in Japan, and it is heavily involved in a number of Shinto traditions because it's a symbol of prosperity. Traditionally the community would make a big ol' round chunk of mochi and offer it to the gods/spirits/etc, then when it's rock hard days later they would break it up and consume it. When the surface is dry, it keeps remarkably well. If the mochi is thoroughly dried out, you can deep fry the pieces for a super crunchy snack (never tried it, sounds delicious). Think of mochi as bread for the Japanese. You can make savory things with bread like a Reuben or panini, and you can make sweet things with bread like bread pudding, French toast, and jam sandwiches. So just as the Japanese can consume mochi in soups, they can also consume it with sweet pastes like the red bean paste which is made almost like a fruit jam.
Fun fact, when bread was introduced to Japan in the late 19th century, they applied the same technique of filling mochi with sweet bean paste, except with bread dough instead of mochi. When they baked that filled dough, _an-pan_ was born.
Traditional confectioners in Japan often use mochi and at least one sweet paste that usually involves smashing a legume and mixing with sugar.
I prefer either _isobeyaki_ (toasted mochi, sandwiched in _nori_ sheets, dip in soy sauce) or _ozouni_ (toasted mochi in savory broth), but I'll never turn down a good _daifuku_ with green tea.
Looks like a fun day. It would have been fun trying a different type of sweet/candy. Everyone looks well which is good to see.
I hope Joe, Dylan, Max and their families are all doing well.
Toasted mochi is a thing, it is basically become crisp like a rice cracker, and if it’s a thick piece the center stays chewy and stretchy of if it’s a small piece is just becomes crisp rice cracker all the way through.
I am from Hong Kong and we also having something similar to this called 湯圓. They can be both sweet or savory, and we put it in the ginger soup. The soup is spicy and warm while the 湯圓 is sweet and soft. It’s the best winter dessert.
Testing is a must
Watch the hammering part again.... the dough (?) almost doubles in size with each session. I believe that Brown powder is red bean powder. Korea also uses it in a lot of food products.
Anko paste is more delicious than you would expect when you hear what it is made from. It's the red Adzuki beans, soaked and then boiled and mixed with sugar to make it sweeter. One does not usually think of "Sweet" when you hear about beans unless they are jelly beans...but a properly made dessert with Anko paste can be a surprise for those not expecting it. I'm a fan of taiyaki...it's molded into the shape of a sea bream fish and made with a pancake like batter with anko paste in the middle. Another one is..ironically, another pancake batter..it's two small pancakes with anko paste in the middle to make a warm treat. Taiyaki is actually rather popular during the winter from what I understand as it's a warm sweet treat during the cold months of the year. I've tried ice cream mochi and it's pretty good...where I live I don't have to drive for very long (30 or so minutes with good traffic..an hour or more with bad) to find an Asian market...usually Korean (certain areas have a rather large Korean population) but they sell all kinds of ingredients and stuff that is common to Asian cuisine so I can get a box of mochi...I actually did that recently and the coconut mochi and peanut butter mochi were awesome..though one can't go wrong with the classic red bean paste filled ones...well..unless you are allergic I suppose. You can actually buy pre-made mochi flour at many of the stores..same for dango which is a mixture of two different kinds of rice flour. I go every once in awhile to get condiments and the like that I can't get locally at the big box stores like Walmart, Publix, or Kroger without an online order...like Bulldog sauce or Kewpie mayonnaise...if you need rice there's NO better store to go to than an Asian market..they sell them in huge bags...I'm talking like the kind a food joint would need vs a family...though if you got the cash and storage space to stock up on a longtime provision, plus you really like rice it's worth it I wager.
Red bean paste is similar to creme de marron in French confectioneries, starchy and sweet with a rich flavor. In fact, sometimes sweet potatoes or chestnuts are substituted for beans just like in marron creme. The brown flour coating in the video is also roasted soybean. Beans and nuts are also used in Turkish sweets like ashura or baklava and in American candies like....peanut brittle (a peanut is closer to a bean than a nut).
Speaking of a weird ingredient, in China they use lard in sweets. The English used to too 200 years ago, but at some point we switched exclusively to butter.
Japanese confectioneries (wagashi) are interesting if you go down the rabbit hole, they use all sorts of different starches (kudzu, rice, agar, pectin) to make structures and many different grades of sugar. They also use some quite unusual ingredients like mugwort.
They were asking what defines mochi: It's really just the dough that's on the outside of what they ate. It's made of sweet rice flour and some sugar. You cook the flour and sugar together to make that dough, so it's not raw despite looking/feeling like the raw dough we use here in the west.
It's also used to refer to desserts that are made with that dough - Azuki Mochi, for example, is just mochi wrapped around azuki (red bean paste)
Note: I tried making it once. I'm usually pretty good when attempting new recipes, but wasn't even close on this one. Good luck on your attempt!
I've usually had it stuffed with things. Mochi with macha ice cream are wonderful. Toasted mochi is great too, puffs up and crisps on the outside and still chewy inside.
Mochi dough is cooked. They were cooking it before they kneaded it. That's what they were doing in that pot at the beginning, before they put it in the ceramic bowl and started hitting it with the mallets. Same thing in the first video, they cooked it first, and then kneaded and shaped it by hand. IN both videos, if you look carefully, you can see the steam rising.
I’ve only had ice cream mochi, it’s soooo good. I love the stickiness of it and the flavor of the sweet rice
It would be fun to see the mochi shop react to your hard candy making videos
Red bean paste (sweetened) is so yummy. I love both filled mochi and Chinese pastries (deep fried (covered with sesame seeds) or baked (lovely flaky pastry)). I also like white bean paste (mochi) and lotus root paste (chinese pastries).
Red bean paste is so good. I had a red bean boba tea before. Yum!
Love this video
Thanks! Great video!
Good stuff. I've had the new years soup version, which is amazing. The sweet ones are good too. Many Asian markets carry them.
The hammering is what makes the mochi very airy. The best trait of a mochi. And that wasn't oil, I don't know for sure, but having eaten many of these, I think I know the taste profile enough to say there's no oil in there unless the filling is made of something that has oil.
And you don't cook it, because it's already cooked xD
They're made of cooked rice.
I'd recommend you guys get a freshly made one, it's much more airy and soft. The ones from convenient stores are usually frozen.
Fugetsu-do(first video you guys watch) is in the Los Angeles Little Tokyo area. It's one of my favorite shops to go when I'm in the area. They have a peanut butter one and a chocolate one. The peanut butter one is like the red bean center with the dough. While the chocolate is just chocolate dough. Both very good
the brown powder is kinako, its toasted soybean powder kinda like peanut butter smelling but toasty!
Red bean paste is a filling for lots of Japanese pastries. It is made with lots and lots of sugar- yes, it is sweet!
Red Bean paste is sweet, made with Adzuki Beans and sugar. Mochi is pounded glutinous rice |(Oryza sativa or Oryza glutinosa)
It can be made sweet or plain and the plain can be baked until crisp on the outside.
Shoutout Greg for repping the Asian culture! Love greg in the videos btw
It's interesting that the American operation decided to keep the hand-shaping aspect of mochi-making, while the Japanese operation kept the (more performance-oriented) manual mochi pounding.
So at the end you guys had Korean mochi. Korean mochi is usually a bit more stiff than Japanese mochi. Japanese mochi is so soft it's almost like marshmallow.
Also, most Asian cultures don't eat beans savory like in the west. Most beans are sweet like in desserts. I don't eat savory beans either. I think the Asian beans are just inherently different. Asian beans, when cooked have a natural sweetness to it and definitely don't taste like Mexican beans. If I had to make a comparison it would be like tomatoes are technically a fruit, but eaten as vegetable. Asian beans are technically a vegetable, but used in dished more like fruit in that it's sweet. Notice how the red beans and melons are interchangeable fillings in the mochi.
and this is how we progress as a species. so cool to see cultures cross
7:00 So this is part ritual/tradition, part show. Kind of like how some Chinese chefs would do noodle pulling right at the front of the store to show off their amazing skills. How do I know that? 1. It was pretty smooth when they started pounding on it, and 2. Right after the guy tossed the finished mochi into the machine, he was doing his sales pitch. Each local region in Japan seems to have their style of _usu_ or mortar and mallet-like pestle, but the general idea is the same: pound the steamed glutinous rice until it's smooth and stretchy.
13:30 There are generally 2 different kinds of sweet pastes used in Japanese confectioneries: red and white. Traditional Japanese things will typically stick to red and white because those have been the culture's colors for millennia. Red is a bean paste made from small red beans, and white is made from either white beans or sweet potatoes. Some regions will use walnuts, others will use sweetened edamame (Sendai), still others use chestnuts.
Some forms of mochi are toasted over a hibachi. This kind of mochi is more firm and square. You toast it until it become brown and bubbly in the center. Mostly eaten in winter.
Sweetened beans and beans in desserts are very common throughout Asia and Southeast Asia. All of the pounding with the mallets helps improve the final texture of the sweet rice dough. There are a bunch of tutorials that you can follow to make homemade mochi cakes etc. Are you starting a new series on international sweets?
No, we can hardly keep up with what we currently make 😂 but I think it's definitely interesting and fun to have a reaction video and have them try the candy in the video!
You guys have the best jobs.
Mmmmm I love mochi, it all looked so good!
"They don't cook them?" THE RICE IS ALREADY COOKED OH MY GOD
Mochi! Mochi! Mochi! Love them! My favorite is the Ted Bean Paste Mochi
This was so fun
I would love more videos of them reacting to traditional confection making videos
I love mochi!! So good.
Mochi is just a special rice dough. The rice is cooked and kneaded. I believe the coating is cornstarch and powdered sugar. That's only a guess though because it's not very sweet but not just corn starch. I've never had the bean paste ones (I don't like beans so I'mma scared), just the fruit and ice cream ones. Apparently it's also used to make a type of dumplings, which I have yet to try.
The best way to explain the texture is marshmallowy. It's kind of what you think eating a pillow or a fluffy cloud might feel like in your mouth. It's absolutely heaven. Be open to trying new things though. There are flavors I have really enjoyed and then there are some that seem to affect the texture of the mochi itself. The absolute best one I've tried was banana cream.
fresh mochi is TOTALLY diff from package. its like a cloud! its so soft
Excellent !!
I love the simple form. No filling, toast the mochi & dip in honey. ☺️
The rice in mochi is cooked before making into mochi. the white powder is rice flower.
Will have to pick up some frozen mochi at Trader Joe's this weekend! Thanks!
Btw you need to try scotland national drink Irn Bru. I would love to see your reactions on that drink. It's my blood as I have at minimum 60 litres of irn bru mostly in my house but about 20litres in my car boot haha, this is a new style which I really enjoy tbh it also technically counts as continuous improvement since you are looking at other techniques which you could possibly adopt into your style and create new sweets aha
Great video, guys! I would love to see a reaction video on dragon beard candy 🤩
I love your videos
the brown powder on the outside is roasted soybean powder, and is called Kinako. It's nutty and rich, and is a traditional way to serve mochi.
Turn up the volume
Unfortunately we only realized after the video was recorded that the camera recording volume was lower than usual. But next video should be back to normal!