Join Sohla El-Waylly as she takes the food you know and love and traces it back to its origins in Ancient Recipes with Sohla! Watch new episodes every other Saturday and check out more here:
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Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
Mochi has been a staple Japanese food for thousands of years - and was once the superfood of the samurai! In this episode, Sohla El-Waylly makes mochi how the samurai of feudal Japan would have eaten it, along with a daifuku version from the 1700s. #AncientRecipes
Samurai & Daifuku Mochi Recipe:
For the Mochi:
Mochigome rice
Water
For the Daifuku:
2 cups azuki beans
2 cups rock sugar
Water
Directions for the Mochi:
1. Soak the rice overnight
2. Put some water in the base of a wok. Line a bamboo steamer with cheese cloth.
3. Add the rice to the cloth lined steamer. Bring water to a simmer & steam for 30 minutes.
4. Add the rice to the usu or other mortar. Keeping all of the utensils moist, pound the rice & flip it over repeatedly. Keep pounding until the grains of rice disappear. You’ll likely need to alternate pounding & turning the mochi with moist hands near the end.
5. Sprinkle rice flour on a surface & your hands. Roll the mochi into a log. Divide it into individual portions. Roll into a ball. Slightly flatten to the desired shape
Directions for the Daifuku:
1. Soak the beans overnight
2. Add the beans to a pot & cover with water. Bring to a simmer over medium heat. Simmer for 1-2 hours until the beans are tender. Watch to make sure it doesn’t go to a rapid boil so the beans don’t burst.
3. Crush up the rock sugar in a mortar & pestle.
4. Drain & rinse beans.
5. Put the beans back in the pot & add the rock sugar. Bring it to a low simmer to dissolve the rock sugar. Simmer for about 10 minutes after the sugar has dissolved until it thickens into a paste
6. Using a well-floured surface & your hands, flatten the mochi to make a sort of pocket. Place a spoonful of the anko paste in the middle of the mochi. Wrap the mochi around the anko & seal with your hands. Once sealed, slightly flatten with your hands.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
histv.co/ancientrecipes
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
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The HISTORY® Channel is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
John Schlirf
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
30 июл 2024
