Talk:Mochi

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To Do List[edit]

  • Move the recently added bit about the Indian "Mochi" to a different page and add disambiguation comment.
    • I concur, and then you'll be able to remove my ugly {{for}} addition for the yachts brand and add it there. •NikoSilver 14:21, 13 November 2006 (UTC)
      • I just removed the unsourced (and grammatically erroneous) sexual assertion, but left the word translation, which is consistent with another article (Mochi Gate). Also removed the image, which was a copyright violation and slated for deletion anyway.
  • How about we move this article to, say, Mochi (Japanese) and we create the dab page for all others (including Mochi Craft, Indian etc)? •NikoSilver 19:30, 13 November 2006 (UTC)
    • Sounds OK to me. Give it a shot? jz 20:22, 13 November 2006 (UTC)
      • Sure, go ahead, we see how it goes... •NikoSilver 21:08, 13 November 2006 (UTC)
        • OK, created the disambig page. Not sure why talk page there still links here though. Can you fix that? Also, need to modify the links to the disambig page, via "what links here" so that links are direct.
  • Great. Thanks. I also removed that redir that did that. •NikoSilver 23:33, 14 November 2006 (UTC)

It would be preferable, in my opinion, to move the disambiguation page to Mochi (disambiguation) and move this back to Mochi. There are several dozen links to Mochi, nearly all referring to the rice cake, that are now stuck behind a disambiguation page. --Dforest 18:34, 22 November 2006 (UTC)

Hmmm, indeed are several. However, I don't feel comfortable with that, since (a) we'll have to add an 'otheruses' template ontop of this article, plus (b) the dab page has now four legitimate entries. How about we start fixing it? (I don't start unless we agree on this to avoid possible double work). NikoSilver 21:50, 22 November 2006 (UTC)
Yes, the best approach, I think is to use the "what links here" link on the disambig page & just go about changing the links. That seems to be the recommended method on the help pages about disambiguation. •JZ 03:50, 23 November 2006 (UTC)
OK, I just fixed a bunch of the links. Will do more later. •JZ 19:07, 28 November 2006 (UTC)
The idea is that if almost all of the links go somewhere, it is probably what most people are looking for. I concur with Dforest that this should be the main page. However, I am changing this to a better title, Mochi (food), in the meantime. Dekimasu 09:19, 23 November 2006 (UTC)

I have no real reason for not renaming this to Mochi and adding a {{for}} above it. I just don't like it as a method in general. Feel free to ignore my opinion and proceed as you like. NikoSilver 15:42, 25 November 2006 (UTC)

Whether you move it to ice cream or not, I must tell you that Trader Joe's has a new product they call Mochi non-Dairy. Instead of rice, the outer coating is made of Tapioca Starch. Maybe it is intended to be gluten-free too, but the chewiness is far less satisfactory.Nanjoa (talk) 19:06, 22 March 2011 (UTC)


How come there is no mention of Chinese mochi? (unsigned)

Maybe the information you are looking for is at Nian gao. Dekimasu 07:12, 8 December 2006 (UTC)
if it is synonymous, add Chinese: "Nian gao" to the parentheses at the top. Otherwise, we might consider adding a section for "Mochi Around the World", listing each country's term for glutinous rice (with wikilinks, where appropriate). For that matter, perhaps the Nian gao article should be merged with this one? •JZ 12:52, 8 December 2006 (UTC)

The section on mochi ice cream says that the company Mikawaya makes mochi ice cream that "may be the variety that is sold by Trader Joe's." Can someone verify or disprove that and edit the article accordingly? 192.82.6.16 07:58, 26 February 2007 (UTC)

There is a "native" speciality in mainland China which resembles mochi in Japan, that actually isn't "mashu" (since "mashus" were introduced recently after mochis came to be popular that trend originating in Japan). It's not "niangao" or "tangyuan" either. They're called "糰子" tuanzi in the region of Shanghai ("圆子" yuanzi in Mandarin Chinese). They were traditionally made into "青糰子" qingtuanzi ("青圆子" qingyuanzi in Mandarin Chinese) with the use of wild grass to add colour. They're not put into soups, and are eaten as such. Shanghainese tuanzi/yuanzi even have their own specificities and varieties. 88.161.197.86 (talk) 13:10, 17 January 2013 (UTC)

  • The paragraph on diabetes in the carbohydrate section seems out of place. Perhaps it should be deleted? BlackcurrantTea (talk) 05:16, 4 April 2016 (UTC)

Malaysian Mochi[edit]

I removed the following:

"While in Malaysia, ironically it is known as kuih koci(koci cake) except that it is rectangular-silinder shape Mochi wrapped wholly in banana leaves."

For the following reasons: a) While kuih koci does indeed exist, it does not appear to be the same as mochi b) No explanation is given for why this is "ironic" (per the entry's description) c) The user IP has a history of questionable edits, such as adding a machine gun entry under the "See Also" for the "Bison" article, and others

If kuih koci can be verified to be another kind of mochi, this should be added back in a clearer fashion Drhtl 00:14, 27 March 2007 (UTC)drhtl

Lmao, also that user spelled "cylinder" wrong. I thought that would be among the reasons for taking it out, but it wasn't, which bugged me -- so I mentioned it here. :P 72.39.148.218 (talk) 05:12, 20 July 2008 (UTC)

Mochi vs. Tteok[edit]

Does anyone know if there is a difference between Japanese mochi and Korean tteok? Under the korean wiki article on tteok, it mentions that the Japanese have a "similar food like tteok called mochi," but i'm not sure if there's a difference -- if there isn't one then maybe a merge would be in order? Konamaiki 05:47, 11 September 2007 (UTC)

According to the mochi article in Japanese Wikipedia (ja:餅), Korean tteok is made of rice flour, while Japanese mochi is usually made of whole rice; the tteok article (ja:トック) says that even though tteok is sometimes called mochi by Japanese language speakers in Korea, the origins of mochi and tteok are totally different. Rija 16:21, 11 September 2007 (UTC)
I have a question, isn't pounded or grinded down whole rice going to turn into rice flour. I am going to have to agree with the above individual who is not sure what the difference is. Just something to think about --165.214.4.22 (talk) 06:13, 27 January 2011 (UTC)

Similar word[edit]

Gnocchi —Preceding unsigned comment added by 75.69.118.1 (talk) 23:14, 20 September 2007 (UTC)

Vaguely similar word, vaguely similar dish, so what. Maikel 09:58, 16 October 2007 (UTC)

Sweet?[edit]

Does mochi taste sweet? Please state so in the introduction, thanks. Maikel 09:57, 16 October 2007 (UTC)

No, mochi by itself is not sweet. It is often filled with red bean paste or ice cream, but by itself it's really quite plain. LordAmeth (talk) 02:28, 22 December 2007 (UTC)

Fatalities[edit]

http://www.n-tv.de/898645.html is German but mentions a report by Jiji Press which seems to fit the bill for the requested source quite nicely: the body count is reported, and indeed the victims in Tokyo area are all 59+ years. Dysmorodrepanis (talk) 13:56, 2 January 2008 (UTC)

Ice cream[edit]

The amount of space devoted to the mochi ice cream section seems to be disproportionate, especially since the ice cream already has its own page. Why not move anything of interest to that page, and simply note on this one that this confection exists?--192.58.204.226 (talk) 18:32, 12 June 2008 (UTC)

Mochi and Suama[edit]

According to some article relating to "Cardcaptor Sakura", Suama is a snack, which for some reason I seem to think is made of mochi. However, other than the aforementioned articles which mention it in relation to some of the show's characters, and the "Tarepanda" article, I have not found anything on Wikipedia about Suama. If I am correct in thinking that Suama is made of mochi, could someone who knows anything about Suama please add their information to this article? Thank you.
P.S. If I'm wrong, don't ask me why I thought Suama was made of mochi. I get the weirdest ideas in my head sometimes. Then, when I go back to the place where I think I got that idea, the information is no longer there. It magically disappears. :P 72.39.148.218 (talk) 05:21, 20 July 2008 (UTC)

Taiwan: Hakka and Aborigine Mochi[edit]

In Taiwan Mochi is claimed as a "traditional food" by both Hakka and Aborigines. Not sure how this might be integrated into the article. Unclear if this is a parallel development or a result of Japanese colonial influence (or both).

http://www.taipeitimes.com/News/taiwan/archives/2005/02/19/2003223657

http://www.timeout.com/cn/en/beijing/restaurants/feature/5239/straits-relations.html

kerim (talk) 01:42, 3 January 2009 (UTC)

Mochi like foods made by pounding cooked glutinous rice has been produced in the Chinese cultures long before the Hakka even migrated to Taiwan. As for the Aboriginals, it is highly likely that a glutinous rice product has been eaten by them since they cultivated rice and millet as staples.Sjschen (talk) 02:14, 3 January 2009 (UTC)

Suffocation due to stickyness?[edit]

The German and Spanish version both report that there are fatalities every New Year due to the stickyness. The Spanish version even reports that a Japanese comedy showed a vacuum cleaner to be used to remove it, that experts say vacuum cleaners are very efficient for this purpose and that Japanese media report the number of fatalities every New Year. Is that a European urban legend? Tartabrasileira (talk) 13:37, 3 February 2009 (UTC)

The comedy would have been the movie Tampopo which has a scene where an old man starts choking on Mochi, and they stick a vacuum cleaner in his mouth to get it out of him. Anyone who has put too much mochi in the mouth would know it is sticky, and one could get oneself in trouble if not careful. Ll1324 (talk) 23:26, 31 March 2012 (UTC)

I know someone whose grandfather died at age 75 from choking on mochi, so no it is not a legend. The family did not allow him to eat mochi on account of his age, but he snuck down in the night and was found dead at the kitchen table. — Preceding unsigned comment added by 86.27.85.248 (talk) 18:20, 22 September 2012 (UTC)

History?[edit]

Where does mochi come from? When did it first make its appearance in Japanese culture? Edo period? Muromachi period? Since the Jomon period? Some more insight as to how long mochi has been part of Japanese gastronomy would be appreciated...KogeJoe (talk) 05:10, 12 January 2010 (UTC)

Mochi in Alaska[edit]

The article states that there is a company in Anchorage and that its products are distributed "around the state." However, neither I nor anybody I know anywhere in the state has ever seen this stuff ANYWHERE. Does someone have verification that the statement is even true? Perhaps it's only distributed in the Anchorage area? --67.142.130.18 (talk) 21:20, 6 May 2010 (UTC)

Baked mochi[edit]

I just got introduced to this, it is wonderful, anyone have info we can add a subsection?--Chris (クリス • フィッチュ) (talk) 06:10, 5 July 2010 (UTC)

The middle section on ice cream needs to be edited to be up to date[edit]

The Pinkberry, Yogen Fruz, Yogurtland, Tutti Frutti, Smackers, and Red Mango frozen yogurt chains also offer mochi as a standard topping on their desserts (with Red Mango offering it on their secret menu), available upon request from customers. This mochi is specifically made for topping purposes and therefore looks different than the ice cream mochi. The mochi yogurt topping used at most frozen yogurt stores is imported to and distributed throughout North America by American KGP Inc., a Korean company located in downtown Los Angeles. This mochi can also be found on the shelf at most Costco Business Centers.

International frozen yogurt chains that offer mochi as a topping include Indonesia's J.CO Donuts and Thailand's Fruzberry. —Preceding unsigned comment added by Pooger77 (talkcontribs) 23:42, 2 May 2011 (UTC)

Kinako Mochi[edit]

Kinako Mochi is a popular treat at New Years, but it needs citations to verify that it is for good luck. While this seems entirely plausible and may be common knowledge in Japan, an encyclopedia requires it be verified. Likewise, I happen to know that kinako mochi varies regionally and among families. Some use plain soy flour, others add sugar and some use water, others do not. If this cannot be verified, I don't think it can be included in the article even if it is "common knowledge" in Japan. General Ludd (talk) 02:14, 13 February 2012 (UTC)

Philipino maha[edit]

I can't find anything on the internet regarding this supposed philipino version of mochi. Are there any differences between it and mochi? Is there, well, some proof that it is indeed an actual thing and that it's comparable to mochi? It might sound like I'm asking for proof of milk or water existing, but hey... — Preceding unsigned comment added by 81.236.246.108 (talk) 15:52, 12 May 2013 (UTC)

FNH 200 Team 19 Project Outline[edit]

The traditional food that Team 19 (UBC FNH 200) will be looking at is Mochi. As a group, we will be looking at the following topics:

Contents:

  1. Food History/Culture/Origin (Where and when it is consumed?)
    1. http://www.newworldencyclopedia.org/entry/Mochi
    2. http://www.fightingarts.com/reading/article.php?id=156
    3. http://www.discovernikkei.org/en/journal/2009/12/31/mochi-food/
  2. Chemistry/ Food Contents
    1. https://books.google.com.mx/books?id=WKY0h5YrQVwC&pg=PA254&lpg=PA254&dq=glutinous+rice+chemistry&source=bl&ots=c4atAtK_UY&sig=gpHFhR7fnMmEDtAaScE5037ZyKk&hl=en&sa=X&ved=0ahUKEwjSssq0y6jLAhUO6WMKHeNgCJ8Q6AEIQTAG#v=onepage&q=glutinous&f=false
    2. http://pubs.acs.org/doi/abs/10.1021/ie50044a009
    3. http://www.aaccnet.org/publications/cc/backissues/1967/documents/chem44_86.pdf
  3. Major Ingredients
    1. http://naldc.nal.usda.gov/catalog/29825
  4. Preparation
    1. https://www.jstage.jst.go.jp/article/jmj/61/2/61_111/_pdf
    2. http://www.kikkoman.com/foodforum/thejapanesetablebackissues/18.shtml
    3. http://education.asianart.org/explore-resources/background-information/new-years-japan-mochi-pounding
  5. Traditional vs. Mass production
    1. http://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-05-12-0058-R
  6. Processing/Preservation Methods
    1. http://www.google.com/patents/US8846128
    2. http://www.kikkoman.com/foodforum/thejapanesetablebackissues/18.shtml
    3. http://expatsguide.jp/features/cuisine/mochi-cooking/
  7. Nutritional Value
    1. http://www.sparkpeople.com/calories-in.asp?food=mochi
    2. http://www.myfitnesspal.com/food/calories/japanese-mochi-251933702
  8. Variations and Physical/Textural Characteristics
    1. http://www.japan-talk.com/jt/new/mochi-ice-cream
    2. http://www.travel-around-japan.com/j54-confectionery.html
    3. http://www.japan-talk.com/jt/new/hishimochi
  9. Packaging/Labeling/Shelf Life/Storage


Melaniemayede (talk) 21:21, 7 March 2016 (UTC)