Kagami Biraki 鏡開き
Breaking the new year mochi rice cake 鏡餅
Celebrated on January the 11th as odd numbers are considered auspicious in Japan. There maybe slight differences according to region’s in japan.
Kagami mochi is placed in the home as an offering to the deity of the New Year to bring good luck. It is said the mochi contains Toshigami 年神 (Great-Year God”) is a Kami of the Shinto religion in Japan, a spirit that visits during this time to bring good blessings. Eating the mochi signifies a prayer for health and good fortune for the year ahead. This is a store bought ornament that contains the Mochi inside.
Traditionally the Kirimochi which is rectangular can be grilled and eaten with a red bean soup called zenzai ぜんざい 善哉 or Oshiruko お汁粉 which is more of a watery version.
Normally I make zenzai with sweet red beans however you can enjoy making zenzai with shiroan.
Shiroan is white bean paste, often used in Japanese wagashi. I made this white bean paste from Lima ( butter beans ) and because I used non refined sugar which had more of a golden colour the bean paste is not as pale as the Japanese variety. There are two different types of red bean paste smooth koshian and chunky tsubuan but with white bean bean paste this is only made smooth.
This Shiroan is super simple to make and can be used for wagashi filling as well as a delicious zenzai with either Mochi or Shiratama Dango.
I used two cartons of organic already cooked butter beans in water. Each carton was 380g yielding 230g of beans when drained.
Tip your drained beans into a saucepan then add 250g of unrefined natural caster sugar and add enough water to cover the beans. Simmer with the lid on until the water has almost gone drain the rest of the water. Then transfer to a food processor and blend until smooth. Tip this out into a bowl and put in the fridge over night to set.
To make Shiroan zenzai add one heaped tablespoon of white bean paste to a pan with a cup of water and simmer until the bean paste has dissolved. If you like your soup a little thicker you can add some kuzu root powered. Just crush one teaspoon in a bowl with a little cold water and mix into your hot soup to thicken if you wish.
Serve piping hot with toasted Mochi .