Kagami Biraki

A happy new year, everyone. 2013 started great for the Arios Family here in Oahu. I’ve been thinking what to post, then I thought of sharing this Japanese tradition of “opening”  the Good Luck Mochi generally done on January 11th. It’s not cutting, breaking it open. Like breaking through. Cutting using a knife is considered bad luck originating back to the samurai era, so we just use our hands or mullets.

Traditionally the mochi will be displayed on a shelf or a counter from the end of December to after the New Year’s. Since Hawai‘i doesn’t get cold that much, the mochi would be covered with those green/black/yellow fluffy yucky things called mold pretty fast if you leave it outside, so I’ve been “displaying” in my fridge. As you can see, the mochi is nice and dry, no mold, and even cracked for easy breaking. Traditional ways of eating this mochi are making ozoni (with vegetables in broth) or ozenzai (with azuki soup), but I like frying ‘em! It makes nice light arare. Let’s see if Aura likes it:)


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