Mochi, meaning "pounded rice cake", has long been the traditional celebratory food in Japan where it's thought to rejuvenate one's vitality, health, and strength. It is always served at New Year festivities and events celebrating births, birthdays, weddings, and special occasions. Mochi softens and puffs into moist, chewy cakes with a crisp crust from slow pan sizzling. Read on to learn about this delicious nutritional powerhouse and how to prepare it like Pro Body Designer J-Rockstar:
Mochi is delicious on its own, but we prefer it with concord grape butter and shiro miso. Grape butter is healthier than jam because there are no added sugars. Grape butter has high levels of reservetrol, a powerful antioxidant and fat burner. Shiro miso, made from fermented soybeans, is the smoothest and lowest sodium miso with a delicate nutty taste and provides a hefty dose of probiotics for gut health.
We use Eden Sprouted Sweet Brown Rice Mochi because it is the best quality and good for your body. It is whole grain, sodium and gluten free, non-GMO, rich in manganese, and a good source of magnesium. Research shows that germinating and sprouting brown rice creates enzymes that significantly enhance its nutritional value. The enzyme protease becomes active and breaks down the seed so the blood can easily absorb the nutrients. The enzyme cellulase is activated to breakdown the cellulose so that the grain easier to digest. Another enzyme in sprouted brown rice called GAMA, or gamma aminobutyric acid, has been found to be directly responsible for the regulation of muscle tone and support nervous system and kidney health. This indulgent recipe will keep your body and tastebuds energized and satisfied while helping you reach your body designing goals. Enjoy it any time of day for a powerful meal or snack.
Pan-Fried Mochi with Grape Butter and Shiro Miso
Pan fry both sides of mochi with or without oil on medium-low heat until puffed, about 2-3 minutes each side. Top with concord grape butter and shiro miso, finish with a dash of cinnamon.
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