Hokkaido Mizu Mochi
Background and History
Hokkaido Mizu Mochi, also known as water mochi, is a famous Japanese dessert originating from the northern island of Hokkaido. This dessert is renowned for its translucent, jelly-like appearance and refreshing taste, often drawing comparisons to a large raindrop due to its delicate, smooth texture. Although mochi traditionally refers to a rice cake made by pounding steamed glutinous rice, Hokkaido Mizu Mochi uses agar as the primary gelling agent. This incorporates elements from Hokkaido's pristine waters and rich culinary culture. The dessert is often enjoyed with a drizzle of brown sugar syrup, known as kuromitsu, and a generous coating of kinako (roasted soybean flour).
Ingredients
Preparation
Begin by preparing the ingredients. Ensure that the water is purified, as the clarity of the mizu mochi largely depends on the quality of water. You can either buy kuromitsu from the store or make it at home by dissolving equal parts of brown sugar in water and boiling it until thickened.
Cooking Process
- In a small saucepan, combine the agar and water. Whisk together until the agar is fully dissolved and there are no lumps.
- Place the saucepan over medium heat and add the sugar to the mixture. Stir continuously to dissolve the sugar, bringing the mixture to a slight boil.
- Once it reaches a boil, reduce the heat and simmer for about 5 minutes. This ensures that the agar activates properly, which will help set the mizu mochi. For precise timing, consider using a cooking timer.
- Remove the saucepan from heat and let the mixture cool slightly. It's essential that the mixture has cooled enough to handle but remains liquid, as it needs to be transferred to molds.
- Pour the mixture into spherical molds, which will give the mizu mochi its characteristic raindrop shape. Allow the mixture to cool at room temperature before transferring to a refrigerator.
- Refrigerate for at least 2-3 hours or until the mizu mochi is completely set. Use a cooking timer to ensure it's chilled properly.
- Once set, carefully unmold the mizu mochi. Gently shake the molds or use a slight twist to release them without breaking.
Serving and Enjoyment
To fully appreciate the delicate flavors of Hokkaido Mizu Mochi, serve it on a clear, shallow plate. Drizzle kuromitsu over each piece and sprinkle a generous helping of kinako. The combination of the subtly flavored mochi with the sweetness of the syrup and the nutty, roasted flavors of kinako is a delightful experience.
Enjoy the dessert by gently cutting it with a spoon. The mizu mochi's texture is best enjoyed in small bites, allowing the kuromitsu and kinako to complement its texture and flavor. This dessert is best savored slowly, appreciating the simplicity and the delicate balance of flavors.