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Goma Ohagi

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General Discussion 3

Goma Ohagi

HLing | Mar 8, 2008 04:38 PM

I've always been weary of the Japanese Mochi made with sticky rice flour for there is always a fear of choking. In fact last week I got some from Manhattan's Chinatown and I was reminded not to take a big bite, as some mochi are stickier than others. I couldn't eat the rest.

So it was with great delight that I picked up some Goma Ohagi today from a Japanese store (JAS Mart in Manhattan). Not only did the "sticky rice" status in my mind went back up, so did the "red bean paste". These were not chewy and unyielding like most mochi are, and as I gathered from this online recipe (http://theanimeblog.com/index.php?s=b...) that one reason for its pleasant and eater friendly texture is that it's made from a mixture of crushed freshly cooked Japanese rice and glutinous rice, as opposed to the usual sticky rice flour. This gave it a clean mouth feel. The red bean paste inside was not overly sweetened, and blended with the rice cake harmoniously. The black sesame were ground quite fine (unlike the online recipe's suggestion for coarser grind) and had the nice cooling effect similar to the effect that powdered sugar would have on lemon icebox cookies.

I don't see this often, The package I picked up was the last on the shelf (refrigerated section) so I gather it might be a seasonal treat.

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