Rice cake, mochi in Japanese, is popular in Japanese cuisine. It’s made of steamed sticky rice pounded enough to be the rice gummy. It takes a certain effort to make it. In yesteryears, it was a regular menu for village festivals and served each community member as a token of celebration. The time when Japanese consume mochi most must be for New Year Celebration. It can carry symbolism of the tradition, like Hot Cross Bun for England. Having said this, now in the 21st century we can purchase it all year round from supermarkets, neatly wrapped and ready to be popped in a toaster. Traditional meaning aside, making mochi is a fun group activity. So, please try Aotengu mountain café 青天狗 at the top of Mt. Kobotoke-Shiroyama 小仏城山. This week I tell you my adventure of mochi-making there.
 |
| That day, Mt. Fuji was beautiful ... |
First, where is Mt. Kobotoke-Shiroyama? It’s the next peak from uber-popular Mt. Takao 高尾山. How to go Mt. Takao must be explained a lot in the travel guides for Japan or Tokyo. I omitted the itinerary today. Between Mt. Takao and Mt. Kobotoke-Shiroyama, I posted travelogue several times in this series, including the route for enjoying the “most beautiful cherry blossoms in Tokyo (; my posts for February 25, March 4, March 11, 2022). Please check these if you like. In any case, although there are several branch trekking ways between Mt. Takao and Mt. Kobotoke-Shiroyama, it‘s a simple one way direction. The majority of branch roads meet soon several times, or join at the top of the mountain at the end of the day. + It‘s uber popular hiking course. You simply join the crowd, and Mt. Kobotoke-Shiroyama is just there. As long as you wear good shoes + hiking gear and carry enough water, don‘t worry ... er, it‘s becoming problem these days accidents are happening too often especially among overseas visitors who are not at all prepared for hiking. Although it‘s not Mt. Everest, the mountain is a mountain, and we must get ready for walking such environment even if it is for Mt. Takao. There are of course the other routes reaching to Mt. Kobotoke-Shiroyama skipping Mt. Takao. It’s a bit complicated operation, including finding bus stops or entrance to hiking course, etc. So, I skip these today: main topic is POUNDING MOCHI!
 |
| Along
the route, there are many maps showing the routes around Mt.Takao. Follow these directions together with your fellow hikers. |
Actually, the most important thing for having rice-cake fun at Kobotoke-Shiroyama is Making Reservation. From their HP of this, there is a reservation link. The café Aotengu 青天狗 moved from the neighboring peak of Mt. Kagenobu 景信山 last March, and with this they transfered mochi-making service to the top of Mt. Kobotoke-Shiroyama. When you make reservation, please tell Mr. Aoki, the owner of the café, the date and expected arriving time of your party. In order to make mochi it is needed one overnight soaking of rice before steaming them, and so RSVP. Also, you need to confirm your mochi-making by 15:00 of the day before of your fun. Oh, I have to add this: you cannot make mochi alone. At least two people are needed, and Aotengu does not offer variety of portion: 3kg of sticky rice only. We’ve been there 6 people, 5 males and me, ate mochi enough, and could prepare souvenir for 7 families. You see? Mochi-making is the thing of festivals!
 |
| Aotengu Café |
Aotengu Café prepares the tool for mochi pounding (mochi-tsuki in Japanese), i.e. a set of pestle and mortar, and 3kg of steamed sticky rice, for around 9000 yen. As these days the price of rice in Japan is super volatile, please ask café how much it is now. The Aotengu also can lend us a portable stove, a deep pan, and a ladle, all of which are in separate charge. We brought by ourselves these tools + lots of H2O, hand sanitizer and plastic gloves for serving food. Mr. Aoki said OK for this. H2O is very important as there is no water source at the top of the mountain, you know. However, if you bring in alcohol drink by yourselves, Mr. Aoki will charge 1000 yen per person, as his café sells such beverages. Please be a nice customer for Aotengu. Aotengu Café also advertise special relish for enjoying mochi cake, i.e. minced Japanese leeks mixed with yuzu-taste miso paste. Or you can bring your own condiment and the other ingredients for your mochi dishes. It’s OK. By the way, eating mochi with butter and soy sauce is very popular these days. Tomato sauce or olive oil with salt also goes well with mochi. The menu with mochi could be infinite if you like. Mochi with cheese and chocolate sauce is also my favorite 😊.
 |
| Steamed 3kg of sticky rice, situated neatly in a large mortar. Traditionally, Japanese mortar for mochi pounding is made of a large trunk of Japanese zelkova, hollowed out for this usage. |
 |
| When the rice is ready, we need to work with it quickly.
First, mash the rice with pestle. Oh, you’d better wet the pestle before the start. Otherwise, the rice sticks to it, and mochi pounding becomes messy. |
 |
| Mashing … |
 |
| until the rice becomes this level of gooeyness. |
 |
| Then, turn over the now so-so gummy mass of sticky rice upside down. |
 |
| Finally we start pounding. Don’t waste your time reaching to this stage. Rice still must be very hot. Several times of pounding, then another person turns over the rice. Continue the routine. So we need at least two people for mochi making, in order to avoid cooling of rice in the process. |
 |
| The key to pounding is using gravity working on the heavy pestle. You wind the pestle up, aim the rice, then, |
 |
| swing down the pestle. I tell you hitting the rim of mortar is not a rare thing. It requires a certain technique for smooth pounding. |
 |
| Almost there … the rice cake still must be hot at this stage. |
The other things we noticed we should have brought were
1. Corn starch and clean operation sheets like perchment paper for bakng. After pounding mochi-cake, we have to divide a mass of mochi into at least a loaf size or smaller. At the top of the mountain, there are only outdoor picnic benches which is not suitable for working with food on it. We managed with the things we brought this time, but reminded ourselves next year we’ll be more organized.
2. More variety for condiments/relish to enjoy mochi. We brought only soy source and nori seaweed, which is a bit too simple for rice cake for roughly 20 people. I really regreted I have not brought cheese and chocolate sauce …
 |
| Done. We forgot bringing corn starch and operation sheet … only chop sticks. Hmmmmmmmmmmm. |
 |
| Things worked out somehow. We had it with soy sauce, nori seaweed, and sweet soybean flour. We also cooked soup with carrots, Japanese leeks, chix, and mochi. It was a cold day. Hot mochi was delicious. |
Anyway, it was really a fun. Also we must be in a hurry for mochi-tsuki as we have to finish our task when the steamed rice is hot enough to be glutinous. Yeah, we must preserve our energy for doing this after going up the mountain. But empty stomach does not have to wait for long ... er I’m not sure if it is a suitable activity for hot summer … but it is certainly very popular entertainment. Aotengu Café said by the end of this March all the reservation is taken as of today. The chance to enjoy mochi pounding at the cherry blossoms season maybe for next year? Please consider.
 |
| Megalopolis Tokyo over there … |
If you find environmental issues in Kanagawa Prefecture, please make a contact with Kanagawa Natural Environment Conservation Center 神奈川県自然環境保全センター
657 Nanasawa, Atsugi City, 243-0121
〒243－0121 厚木市七沢657
Phone: 046-248-0323
You can send an enquiry to them by clicking the bottom line of their homepage at http://www.pref.kanagawa.jp/div/1644/
No comments:
Post a Comment