Looking for Mochi machine?
Maybe Tiger electric mochi machine is right for you….
But before that, what is Mochi?
An interesting fact: Mochi is commonly pronounced [MO-chi] in English…
…while in Japanese it is pronounced [mo-CHI].
Mochi is a Japanese rice cake prepared from mochigome…
…a sticky rice with a short grain. It’s white, sticky, stretchy, and chewy by nature.
It has no filling or coating and tastes like plain rice, but mochi is all about…
…the texture. There is no other meal that has the same distinct texture as mochi.
Mochi appears to be associated with delicacies such as mochi ice cream…
…and mochi packed with a sweet filling outside of Japan. When the Japanese…
…hear the word “mochi,” however, they usually think of plain mochi…
…which may be used for both savory and sweet dishes. Consider this…
…if steamed rice is one type of rice, mochi is a different type of rice.
Before we continue talking about Tiger electric mochi machine….
Let’s hear Tina’s story…
This tiger electric mochi machine was a gift from my husband at my birthday….
I had put it on my Amazon wish list, but I didn’t expect he’d actually buy it….
For starters, it’s a bit pricey , and it’s a bit of a novelty. Mochi is one of my favorite foods….
Everything about it appeals to me, from the soft, chewy texture to the sweet filling….
I like how you can eat it plain or toss a round into a bowl of soup….
I adore how this tiger electric mochi machine encapsulates everything I adore…
…about being Japanese American – it’s a little odd, beautifully unique, and oh so charming.
Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles.
Mochi on Wikipedia
This is the best tiger electric mochi maker…
Tiger Corporation SMJ-A18U 10-Cup Rice Cake Mochi Maker
About this item:
- Dimple non-stick inner container
- Short impeller for Mochi
- Long impeller for Miso
- 6oz measuring cup and steam plate includes
- Wooden rod can be used for flattening Mochi after pound
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Tiger Electric Mochi Machine Product Description
Rice cake (Mochi) steam and pound up to 10 cups capacity…
Dimple non-stick inner container Included in the accessories are a lid…
…a mochi impeller, a measuring cup, a steam plate, a rod, and a miso impeller…
…for soy bean paste. Made in Japan, dimensions 9.8L x 11.2H x 16.3W 15.2lb.
Tiger Electric Mochi Machine Product Information
- Product Dimensions 9.8 x 16.3 x 11.2 inches
- Item Weight 15.2 pounds
- Manufacturer Japan Tiger Corporation of U.S.A
- ASIN B00158VXHU
- Item model number SMJ-A18U WL
- Is Discontinued By Manufacturer No
- Date First Available December 2, 2007
More Tiger Electric Mochi Machine Review
You soak your premeasured rice in water for 6–12 hours as directed on the package. …
The night before, I carefully explained the directions to my mum….
She had purchased a special bag of mochi rice for me, and she was eager…
…to get the rice prepared the next morning. Regular white rice is slightly rounder…
…and fatter than mochi rice. When I drained and shook the water out 8 hours later…
…each shiny grain appeared enlarged and almost translucent. We still needed…
…to let the rice sit for 30 minutes before adding it to the maker…
…with the measured amount of fresh water and the impeller.
The second time the mochi rice is “pounded.”…
We waited as it steamed. We’d swarm around the machine every now and again…
…just watching the plastic top puff steam. We became bored…
…after approximately 20 minutes and wandered away…
…occasionally sneaking back to “check” on it like a sleeping newborn.
We hit the pound button and waited with held breath once it buzzed us…
…into enthusiastic action (a very loud and continuous buzzer announces…
…the conclusion of the steaming). The machine began to tremble…
…and shake the stove beneath it almost immediately. We knew the rice…
…wasn’t moving, but we knew it was working — just very slowly.
We turned it off and furrowed our brows after the ten minutes were up….
It looked different (each grain was now a little crushed), but it wasn’t mochi….
I took it and plopped it onto the corn starch-prepared platter, but it wasn’t done yet….
It appeared to be rice that had been boiled a little too long and poked…
…at a little too much by a whiny 5-year-old. We decided to dump it back in…
…upside down this time, and add a little more water after two academic brains…
…and one field experienced brain pondered the problem.
What a difference! Now the ball of rice was being whipped back and forth…
…and spun within an inch of its previously granular life. The grains disappeared…
…and the surface began to smooth, glisten and soften. After a bit more water…
…and a bit more pounding, our mochi was done. Total processing time: 50 minutes.
Sometimes it’s good to take risks. If I hadn’t been with my family…
…I might not have plopped the undone rice back in for further pounding.
I might not have added quite so much water. I definitely wouldn’t have…
…had as much fun. The mochi was delicious! Soft and flavorful…
…with a heavy dose of home and family. What a contrast!
The rice ball was now being whipped back and forth and whirled to within…
…an inch of its granular life. The granules vanished, and the surface smoothed..
…glistened, and softened. Our mochi was finished after a little more water…
…and pounding. Time to complete: 50 minutes. Taking chances can be beneficial…
…at times. I might not have put the undone rice back in for more pounding…
…if I hadn’t been with my family. Maybe I shouldn’t have used so much water.
I would not have had nearly as much fun. The mochi was fantastic!
Soft and delicious, with a strong sense of family and home…
Next thing to know…
How Mochi is Made
Glutinous rice is traditionally cooked first, then put to a Usu…
…a huge Japanese stamp mill, and finally pounded with a pestle known as Kine.
Mochitsuki is a mochi-pounding competition.
Glutinous rice is repeatedly pounded until it becomes smooth, sticky, and elastic….
Some people have a bread machine with a “mochi making” feature…
…that can cook and pound sticky rice (Isn’t it brilliant?).
A mochi-pounding machine is owned by some persons….
People outside of the main towns still make mochi the old-fashioned way…
…with family heirloom Usu and Kine. Mochitsuki is a family tradition…
…that they continue to participate in. After the mochi is pounded…
…it is transferred to a working station where it is shaped into round mochi balls…
…or large circular pieces for a Japanese New Year decoration known as Kagami Mochi.
Making mochi is an important component of the Japanese New Year’s festivities…
Without Usu & Kine, a bread machine, or a mochi-pounding machine…
…we’ll create fresh mochi today. We’ll use a rice cooker and a stand mixer to make it!
Sum Up
This Tiger electric mochi machine purports to be able to steam rice…
…pound rice into mochi, and even pound miso. It has a 10-cup capacity…
…and the smallest recipe in the booklet starts at 5 cups, which is a lot of mochi.
It’s a little big, but it’s not too heavy to carry around….
Keep in mind that you’ll want to use it on a fairly firm surface…
…with plenty of room around it because it becomes quite hot when pounding.
The UI is really easy, which is excellent, but the buzzing sound that indicates…
…when the rice is done is VERY LOUD, which is surprising when compared…
…to other Japanese machines that have such pleasant noises.
Given its size and price, the equipment is a significant investment….
Conclusion
I hope this advice assisted you in locating the best tiger electric mochi machine…
…for your needs and budget. Consider sharing it with others to assist them…
…in finding a perfect match as well In any case, best of luck in your search…
…for the best solution for you!
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
