Traditional Mochi manufacturer
Nobuyuki Kojima was born in Nagoya in family of wholegrains merchant and for the whole life works with rice. As a young boy was in family business responsible for disseverment brans from natural rice, to get white rice. He was always happy for the father’s success in business with this rice and he was proud of it.
In 23 years was affected by weakening kidney disease, 6 month was bind to bed. If classical medicine totaly failed, he was searching desperately for some relief. He decided to leave hospital and immediately start 20 days fasting. Using traditional medical practices as acupuncture, herbs and yoga, slowly getting back his vitality and strength.
It was irony, that one day after his recovery and entering to job to the manufacturing of white rice, one of his customers asked him for wholewheat rice. Kojima was shocked. More than 100 passed years was white rice main foodstuff across the whole Japan. “What do you want to do with whole rice?” asked him Kojima. “Want to eat for my health” replied older man with smile. Customer told to Kojima, that he was recommended to whole rice by macrobiotic master for the condition strengthening of his heart. Except this he told him, that everyday intake of whole rice had substantial influence on complete improvement of his condition.
This conversation played out about 25 years before and strongly influenced Kojima’s life. Not only he began consume whole rice that positively influenced his health, but in year 1974 he began make mochi from it. In this time was production of mochi from anything else than white sweet rice nonunderstand. Kojima was also not understand.
Mochi production from whole grain rice
In the present days Kojima produce tons of mochi monthly from brown rice and he is using methods that he come to after years of practice. His seven days production process begins by boiling of 600 kg sweet brown rice in steam, from which he make about 800 kg mochi. In steam processed rice go trough mill, so it’s more mushed than rice processed for example with hand meat mill. Gristing do change the rice to sticky dough.
Further this dough is churned 60 times on the specialy constructed machine. During this churning phase are remaining whole grains mashed, until they change to smooth fine-grained sticky substance. Kojima intuitively feels, that this heavy churning is what gives mochi its concentrated energy.
After churning, while mochi is still hot and soft, it’s stored to boxes with grided bottom and in this is put to fridge for three days. Iced mochi is easily cut on pieces approximately 2,5 x 5 cm. For Kojima overtake possible contamination, immediately these pieces pack to vacuum and by steam sterilize. This packing process gives mochi lifetime of one year and this helps Kojima export to the whole world.
In Japan and North America too, is most popular Kojima’s mochi from 100% organic sweet brown rice. Nevertheless Kojima produce other types of mochi, to which he adds millet, mugwort or black sesame seeds.
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Tags: health, Macrobiotic, mochi, rice