HOME > Chowhound > General Topics >

Discussion

Can You Freeze Mochi? How Long Does It Last in the fridge?

  • 20
  • Share

Bought some refrigerated mochi a while back from my local health food store. Not too bad. Cut off a square, pop in the oven, puffs and browns and a nice snack.

However, just went to take a piece out the fridge and saw green mold. So how long will this stuff keep in the fridge and can you freeze without loss of taste?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Freezing is OK. We we used to buy mochi frozen. Would heat it in a small lidded frying pan until it was toasted on the outside, molten inside. Mmmmm! eat with sata-shoyu.

    5 Replies
    1. re: Sam Fujisaka

      I assume you defrosted it before heating? Did you use oil in the frying pan? Also, what is sata-shoyu. I know what shoyu is, but not sata-shoyu.

      1. re: omotosando

        No, you plunk em in rock hard. No oil. Sata-shoyu = sugar and shoyu. You pull them apart when toasted and dip the molten soft part into the sugar-soy sauce mix. Try not to burn the top of your mouth.

        1. re: Sam Fujisaka

          We fried them in a cast iron skillet, and we did use oil.

          1. re: MobyRichard

            Thank you all so much for all this good information. I assume sata-shoyu is something you make at home? Soy sauce and a pinch of sugar?

            I may try it, although one of the reasons I like mochi so much is that I find it can assuage a carbohydrate craving without raising my blood sugar - throw some sugar in the mix and all bets may be off.

            By the way, I picked up some Mitoku brand Kojima Premium Brown Rice Mochi this weekend at my local health food store and found it quite good - surely not as good as the homemade stuff, but very convenient. It is a shelf product that comes in individually shrink-wrapped squares. So if you want just one for a snack, very easy to use. I think it is better than the Grainaissance refrigerated mochi (which comes in bizarre flavors obiously adapated for American palettes - date and raison mochi anyone?)

          2. re: Sam Fujisaka

            I think the correct spelling in romaji is Satou-shoyu for sugar and shoyu. My last batch of mochitsuki mochi started to peel away layers. I guess it got too dry or freezer burned. I soften first in the microwave on a "Pammed" dish. Toasted in the toaster oven till puffy and molten. Satou-shoyu is my favorite, but daikon oroshi and shoyu is a close second. (Grated daikon)

      2. I think it may depend on what's in the mixture, but the mochi that's only made of pounded mochi rice can be frozen for at least a month without difficulties. And I, too, have childhood memories of a hot, crunchy mochi round, sitting in a pool of satojoyu, stretchy and chewy in the middle.

        1 Reply
        1. re: MobyRichard

          A month? Heck, a year works as long as you have a good freezer and package it well.

        2. Since I bought a mochi maker, I don't have to freeze the New Year's supply, like I used to. But I used to buy 8 or 9 sheets fresh, cut them up (while they were still soft and cut-able), then vacuum seal and freeze them in a box in my chest freezer. They would last most of the year - the bleak months would be in November or December, waiting for the next New Year's run to be made at the end of the year.

          I would not eat mochi that has green or white stuff growing on it. I'm sure you could cut and/or wash the growth off, but this stuff has to be a wonderful food supply for bacteria, and even if the strain is harmless, the taste has to be affected well beyond what you can see.

          The mochi maker is a marvelous device - a bread maker in reverse - it steams first, then pounds the cooked glutinous rice in much the same way that bread makers knead. Since buying this unit, I not only don't buy any more mochi, I supply my friends and relatives.

          This morning it was Ozoni and puffy/crispy rice cakes from the toaster-oven, dipped in shoyu and wrapped in roasted nori - a traditional New Years' breakfast. We used to roast over coals at my grandmother's house after the adults took turns at pounding the rice. The toaster oven works just fine - I put it on a bake cycle at 400F for 10-12 minutes, them just before they start to puff, I put it on toast, and the skins crisp and turn brown as they finish puffing. I have to have that okoge, or it just isn't right.

          5 Replies
          1. re: applehome

            Thank you for this information.

            Is homemade mochi much better than store bought? I'm sure it is, but I'm wondering perhaps on a scale of 1 to 10, how much better (although I would suppose it would depend on the brand of store-bought. The Mitoku Macrobiotic store-bought form Japan is really delicious).

            Also, how big is the mochi maker? It sounds great, but space is at a real premium in my kitchen.

            P.S. I love hearing about mochi being roasted over coals at your grandmother's house. That sounds like a wonderful memory.

            1. re: applehome

              thanks for the info...I'm thinking of getting one as we eat so much mochi!

              1. re: applehome

                I am real new to this mochi cake thing. Tried it for the first time in a restaurant last week and thought it was great, then saw a mochi maker at a yard sale and now I have one but all the booklets and recipies are written in Japaneze and I haven't a clue how to use it. Can I use any rice or does it need to be a special kind. From reading the replies I am guessing I need to soak the rice for a few hours. Can anyone help me??

                1. re: poorcowfarmer

                  Sorry I haven't replied before - I just saw this post.

                  You have to buy special rice - it's called sweet glutinous rice (mochigome). You have to soak for a minimum of 6-8 hours ( I soak mine overnight).

                  If you email me your email address, I will email you back an english language manual for my Tiger. Even if it's not the same unit, you may be able to try to emulate the steps for yours. See my profile for my email.

                  1. re: poorcowfarmer

                    Lucky to find a mochi maker at a yard sale! Did you try it yet? If it's one of the three button machines like the Toshiba or Tiger (off, steam, pound), it's pretty easy to use. In that case, the instructions for one of those machines would probably work well.

                    The amount of water determines the cooking time, so make sure you have the matching amount for however much rice you cook. I believe the 'finished steaming' buzzer works like a egg poacher - when all of the liquid water is gone, the temp. of the boiler exceeds the boiling point of water, causing the buzzer to turn on (probably with a thermal switch.)

                    Even if the instructions are in Japanese, the water and rice quantities may be listed in a chart with English language metric units.

                    For your first batch, buy white (not brown) sweet mochi rice, rinse it, and soak overnight. Rinse again before using it.

                2. The unit is the same size as a breadmaker. It costs more - upwards of $300. It took about 3 years of not buying the 8-9 sheets to pay for mine - but it's been about 5 years, so I'm way ahead! Here's a link to the same unit I have - Amazon doesn't have it in stock, but I'm sure you can find it somewhere:

                  http://www.amazon.com/Tiger-Electric-...

                  I've never really liked the little mochi squares in a bag, sometimes wrapped individually in cellophane - although throughout most of the year, it's all you can buy. They are simply not fresh - they take longer to cook and taste stale. I'm sure they have some sort of preservative added. The stuff I used to get at New Year's was fresh from the factory, shipped from Brooklyn somewhere to Yoshinoya's in Cambridge, where I bought my year's supply. Usually, within 2 days it got hard - so I had to get all the big rectangles cut into little ones, sealed and frozen quickly. The best ones were the ones I ate right away - just really fresh and delicious.

                  The freshness of the mochi is wonderful coming out of the machine - I think it's as good or better than the fresh stuff from the store (and I can have it anytime!). I have not noted a big difference between the various brands of sweet glutinous rice (mochigome) I have used. There really isn't much control over the process, other than how long you pound and how much moisture you add (or not). You can control the hardness of the final product this way. I have pounded longer and added water when making my own fresh daifuku, with anko (azuki beans), but mainly I just make the omochi for roasting and eating.

                  I actually prefer anko with shiratama - my favorite dessert as a kid. Shiratama is made from shiratama-ko, which is pre-steamed and dried glutinous rice flour. For a quick fix when yearning a mochi-like item, shiratama is very easy to make - just add water, mix into balls, squish flat, and drop in boiling water. Keeps me from taking out the omochi machine. But you do eat the shiratama cold, which may take getting used to. If you do this, make sure you pick up the shiratama-ko, and not the white box labeled sweet rice flour/mochiko, which is uncooked. Here is a link to a recipe in case you're interested:

                  http://japanesefood.about.com/od/japa...

                  1 Reply
                  1. re: applehome

                    Thanks again for this great information. Someday, I will attempt anko with shiratama!

                    For now, no mochi maker. Given precious kitchen space, I just don't think I will use a mochi maker enough. By the way, the Mitoku packaged squares do not list any preservatives, just plain old brown rice. I have no doubt homemade is better, but for now Mitoku will have to do. Instead of using my scarce kitchen space for a mochi maker, I have decided to procure a kezuri to shave the katsuo that is on its way to me from Japan. I think that's enough excitement for now!

                  2. Hey, I'm so glad to have come acrossed this website and couldn't help noticing that someone else likes mochi too beside me. Although I like mochi so mcuh I don't own a mochi maker and I am currently looking to buy one. Any suggestion on quality, price and brand?

                    2 Replies
                    1. re: Mochi Lover

                      This is the same unit from Amazon I linked above - but Amazon has apparently run out of them. This place seems to have them in stock. I believe that I paid about the same when I bought it at the Misawa in NJ. I've had it now for about 5 years, maybe making 10 or more batches per year, mostly at New Years. It does a great job and looks like it will continue to do so.

                      http://www.jlifeinternational.com/Cat...

                      1. re: applehome

                        when i was kid we oven toasted mochi then softened by dropping squares in hot water or tea. i think sata-shoyu is more like equal parts suger and shoyu. but i prefer kinako: toasted soy flour, sugar, pinch of salt. any kind of mochi will not be great for blood sugar, i haven't seen brown rice mochi. if you have seen tampopo, the vacuum cleaner scene is true, many die each year in japan from choking on mochi. i believe it is too sticky and gloppy for the hiemlech manuever but i have heard tales of vacuums being effective.

                    2. Does anyone know how to raise the freezing point of mochi dough? I want to make mochi ice cream but the dough keeps getting very hard. I'm not sure how Mikawaya is able to keep it soft while it's in the freezer.