Sohla Makes Samurai Mochi | Ancient Recipes with Sohla | History
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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:
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.
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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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
#Sohla #Samurai #Mochi #Ancient #Recipes #Sohla #History
You totally cheer me up Sola now I’m going to have to try those mochi at cost plus market I saw! I know there’s better places to find them but until I do .…
I just found sohla and now I am binging
It’s almost mochi season! We grew up with mochi pounding parties where I’m from. See if you can go with someone in your area. They are the most fun! You spend the weekend with family, at home, doing the preparations and hard labor of making mochi, keeping your culture alive, it’s beautiful.
需要提升的空间还相当大 加油!
Red Beans and Rice — Japanese style! 🤗
Mochi festivals were my favorite when I lived in Japan…I’m craving it now!
do turkish delights
It does look nothing like a mochi but u truly tried also its really impossible to do that from a small 臼 in a short time heheh you did amazing
Can you recreate Otzi the Iceman’s last meal? If Ibex is out of stock, can you recreate a meal from the area of Germany from 5,000 years ago?
I’ve learned SO MANY THINGS from just watching these videos !!!! And Sohla is the perfect person for this
Do it in the stand mixer!!!
If you pounded it right it would look proper. Haha
Just a small suggestion for pounding the rice. Have you ever thought of using a poi pounder and poi pounding board? Just a thought.
I LOVE THESE VIDEOS
ok, but where are you getting your pots and pans and kitchen stuff from
Gift assist is my favorite part of every episode! Also love Sohla and the team and the editing!
Aren’t samurai supposed to be High ranking? If not at least nobles? Cause whole point if a Samurai was being able to afford a sword U don’t see why they wouldn’t be able to eat white rice? Granted they probably didn’t have as much money as royal families directly but that’s a bit weird. Dk if I’m spewing bull but swords are expensive eating brown rice sounds more of a choice. Dk for sure but I hear conflicting info. Just would love to know more about it.
You are so fun!
My friend taught me to make her Italian family bean soup.
Tuscan bean soup.
Leeks, rosemary, Olive oil carrot and ham hocks, great northern beans. At end you smash 1 to 2 Cups beans, return to soup. That thickens it.
I love the hand gestures during the taste test portion. Like Sohla is having a full internal conversation
The fore arms on that man. 😍😍😍
The making of mochi is much louder than what the final product would suggest
Perhaps your cooked rice is getting too cold resulting in ugly (no offense) lumpy mochi despite all the effort. Instead try transferring a portion of the cooked mochigome to a microwave-safe container, pound, nuke for ~10–15 seconds, pound, nuke, repeat. You should get a smooth lump-free mochi with way less elbow grease. 🎑
Obviously not “traditional” but it works.
That heavenly sound every time she opens the bamboo steamer 🤣🤣🤣
If you want to witness mochi pounding/making, search out your nearest Japanese hongwanji(temple) during O‑bon season, usually July/August.…
Those large wooden mortar pestle are like “urun gain”. The weight of the large wooden pestle is important and random pounding doesn’t work, I’ve tried making ruce flour in village for pitha. I looks easy but they have technique and rhythm, not easy
We have a similar Assamese dessert “bhapa pitha”, where sticky rice flour is steamed with sweet stuffing
Love this series! Sohla is the best!!! Here’s my suggestion for a vintage food with an interesting technique. My grandmother in the Philippines used to make a pili nut dessert called pili planchado (plantsado). It was essentially a ground pili sweet that was spread on a pan and cut in pieces. The cool technique is that the top was caramelized by putting a piece of foil on top and ironing it (plantsa) with an actual iron. People in my family remember the dessert but don’t have a recipe, and I can’t find one anywhere. The method recalls other Filipino desserts like bibingka that are cooked via top heat, although ironing seems the most extreme form. I don’t know if that’s ancient but it’s certainly vintage!
Perfect description of a mortar and pestle and a molcajete; one is not the other, but they do the same job, so use what ya got.
You called that pounding “ tried your “ ??! More like kid playing with food. History or not the show is made in 21st century so use machine if you can’t do it by hands, it existed for a reason don’t make halfhearted effort and claimed “ we tried our best “.
Really great show idea but I’m sorry but they need a new host she’s just to impatient and plain, has no depth of character, and just not a good host in my opinion
where can i get one of those mochi smasher with the black shirt
These are some of my favorite things come together!!♡
Wow
giff😮
So insomnia grabbed me overnight and I was watching a history program on YT from another channel about life in Biblical Israel. The first ep focused on jobs but there was a lot of foods and it got me wanting to check out historical foods and I found this.…Let me just say this is one of the greatest things associated with the History Channel. Making historically accurate food (or at least doing the best at it) is a great concept. Sohla’s a bubbly and wonderful host. I love how not everything is perfect it’s like a historical cooking Julia Child mixed with the Galloping Gourmet. Anywho i’m gonna continue binging this.
This is REAL cooking. You have a lot of guts to cook something outside your cultural norm that you have not practiced on at all before. I know you have mochi previously, but not from cooking the raw rice which you then had to pound!
There is a learning curve to every new venture. You may not have made classically beautiful mochi, but you made some that tasted better than those made the modern easy way.
On the note of Samurai using mochi as on the go snacks I wonder if they would pair well with peanut butter to make them more nutrient dense and appetite suppressing.