干し餅

English Version

Features of Hoshi-mochi (Dried Rice Cakes)

A simple dried rice cake cured in winter winds

Hoshi-mochi are pounded rice cakes shaped thin and air-dried in the cold winter wind. Lightly grilled, they turn crisp on the outside and chewy within; deep-fried, they become toasty, cracker-like bites.

Color and shape for festive displays

They’re often colored or flavored—white, red (food dye), mugwort, black sesame, or aonori—and dried as rings, cutouts, or on skewers. They decorate year-end (“Toshitori”) and Little New Year celebrations.

How it differs from “Shimi-mochi”

Hoshi-mochi is mainly air-dried, while shimi-mochi is made by repeated outdoor freezing and drying. Both keep well and can be rehydrated to simmer or simply grilled.

Hoshi-mochi Recipe

Ingredients (easy batch)

• Glutinous rice … 1 kg (or store-bought cut mochi)
• Water … as needed (soaking/steaming)
• Salt … a pinch (optional, to tighten flavor)
• Color/flavor (optional): red food dye / mugwort powder / black sesame / aonori … to taste
• Dusting starch (potato starch or rice flour) … as needed
• String, skewers, drying rack/net … as needed

Instructions

1. Pound the mochi: Soak the glutinous rice 6–8 hours, steam, and pound while hot (a small pinch of salt helps sharpen the taste).
   Using cut mochi? Soften in a steamer or microwave and knead together.
2. Shape: Dust the board and either roll to ~1 cm thick slabs or form 3–4 cm logs and slice into rounds. Cookie-cut shapes are fine, too.
3. Dry: Lay in a breezy, shaded place and dry for 3–7 days (cool and low humidity are ideal). Skewering and hanging helps even drying; flip partway through.
4. Store: Once fully dry, seal in an airtight container. Keep in a cool, dry spot or freeze.

How to Serve (classics)

• Grill: Toast gently on medium-low on both sides; finish with soy–sugar glaze or kinako.
• Fry: 160–170°C oil until puffed; season with salt, aonori, or shichimi.
• Sweet broth: Simmer briefly in water with sugar (and a dash of soy, if you like) for a nostalgic, gentle sweetness.

Chef’s Tips

Drying depends on low humidity and good airflow. On rainy or humid days, move indoors with a fan and dehumidifier—if you own a food dehydrator, it’s the safest option. To prevent mold, space pieces well, especially for the first two days. Divide the dough to color; use only a tiny amount of red dye. Don’t overmix mugwort, sesame, or aonori for a lighter bite.

Nutritional Value (per piece, ~30 g dried)

• Calories: about 90–130 kcal
• Protein: 1.5–2.5 g
• Fat: 0.3–1.0 g
• Carbohydrates: 20–27 g

Low in fat and rich in carbohydrates—an energy-dense snack. To avoid choking, never eat large or very hot pieces; break into small bites and chew thoroughly.

History

Winter preservation and year-end wisdom

Prepared during the cold, windy season to keep rice cakes longer, they became fixtures of year-end and Little New Year decorations and treats.

Regional diversity

From ring-cut and cookie-cut dried mochi to freeze-dried shimi-mochi and colorful “flower mochi” on skewers, forms vary with local climate and customs.