The Story
A sauce that combines the rich umami of Marudaizu soy sauce from Fukuoka and the deep sweetness of black sugar from Okinawa to create a wonderful sticky glaze designed to enhance the flavour of mochi rice.
The word mochi covers the many different styles and flavours of Japanese rice cakes. Traditionally made of sweet glutinous rice flour or mochigome, and occasionally using other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into a paste and moulded, usually into small balls, threaded onto a skewer and then grilled, baked or boiled.
In Japan, it is traditionally made in a ceremony called Mochitsuki. While eaten year-round, mochi is also a traditional food for celebrating the Japanese New Year.
On its own, mochi tastes like rice but has a sticky, stretchy, soft and chewy texture. However, it is very versatile with endless flavour possibilities and can be used in a number of different Japanese dishes.
Store in a cool, dark, place. Refrigerate once opened.
Description
A sauce that combines the rich umami of Marudaizu soy sauce from Fukuoka and the deep sweetness of black sugar from Okinawa to create a wonderful sticky glaze designed to enhance the flavour of mochi rice.
The word mochi covers the many different styles and flavours of Japanese rice cakes. Traditionally made of sweet glutinous rice flour or mochigome, and occasionally using other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into a paste and moulded, usually into small balls, threaded onto a skewer and then grilled, baked or boiled.
In Japan, it is traditionally made in a ceremony called Mochitsuki. While eaten year-round, mochi is also a traditional food for celebrating the Japanese New Year.
On its own, mochi tastes like rice but has a sticky, stretchy, soft and chewy texture. However, it is very versatile with endless flavour possibilities and can be used in a number of different Japanese dishes.
Store in a cool, dark, place. Refrigerate once opened.
