Mitoku Wild Mugwort is a mochi with a deliriously refreshing, earthy taste. Mugwort is traditionally pounded with sweet brown rice to make this unique forest-green mochi. Fresh mugwort is still gathered wild in central Japan at the side of rice fields or streams and then allowed to dry. By late summer, the mugwort leaves have become very fragrant and are then ground into powder. Gently pan-fry, covered, until soft, then wrap in Mitoku Sushi Nori and dip in a tamari-ginger dip. Or bake, dice, and add to your favorite soup.
Ingredients: whole-grain sweet brown rice and Japanese mugwort (yomogi) herb.
In Japan all forms of rice are sacred, yet none is more beloved than mochi. It is made from cooked, hot sweet rice that has been pounded into chewy cakes. Mochi takes enormous energy to make and it has the reputation for being an invigorating food. Our producer, Kojima-san has worked with rice all his life. A true master, he starts by carefully selecting sweet brown rice grown by farmers committed to the principles of sustainable agriculture. Next, he artfully blends kitchen craft with modern methods to produce the true taste and texture of traditional mochi. The hearty flavor and unique, chewy texture of Mochi have long made it a natural favorite in Japan. During the time of war in ancient Japan, samurai soldiers would use mochi as their primary diet because it was very strengthening, enhanced their endurance and curbed their appetite.
Uses: Bake or pan fry mochi and serve wrapped with nori, with a topping, sauce, spread, dip or in soup for a
Japanese "O-zoni."
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