Metric:
Mochi
Soy Sauce
Nori, cut into long strips
( Roasted Seaweed )
TRADITIONAL JAPANESE RECIPE: In winter in Japan is always time for all the great food that appears in the winter, and Isobe-maki (磯辺巻き) is one of them!
The kanji isobe (磯辺) means seashore, and maki (巻き) means roll. So as the name suggests, this is commonly used to denote foods that are wrapped in seaweed. At this time of year, the most famous of which is mochi (餅), a sticky rice cake.
This is simply a toasted/broiled/grilled mochi cake wrapped in seaweed, then (or before, totally up to you) dipped in soy sauce (or soy sauce with a bit of sugar if desired).
WARNING:
The buns are chewy and sticky. Given they are far bigger than bite-sized, they need to be laboriously chewed before swallowing.
Anyone who can't chew properly - like children, or the elderly - will be likely to find them hard to eat.
Chew, chew, chew. If that's not possible, the rice cakes need to be cut into smaller pieces.
Each year, authorities issue public warnings in the run-up to the new year festivities advising that people - especially the very young and elderly - should only eat mochi cut down to smaller little chunks.
Yet despite the warnings, each year there continue to be deaths linked to the dish.
At the turn of 2014 to 2015, the number of casualties peaked at nine. In 2016 it was one, while last year two people died.
Each year, many more end up in critical condition in hospitals across the country.
Skill Level:  |
Time: 7 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Cook Mochi on a wire mesh until the Mochi has expanded and browned.
02 - Dip Mochi in Soy Sauce.
03 - Wrap it with Nori.
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| Written by: Uncut Recipes | Disclaimer |
