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mochi seeds

Mochi seeds
When weed affects you this way, the terps and their synergetic powers are doing their work. Once they enter your body together with all the cannabinoids, you will experience ‘WALHALLA’. That’s my experience of EXOTICS. What do you think? Come and share your experiences with me on the ASC-forum.

We All Love Exotics!

February 1, 2017 1:46:42 PM CET

The AmsterdamSeedCenter-Forum is a place where we can talk (anonymously) about everything that is related to our beloved cannabis plant. This is a place where I can also interact with you guys too. The @EsjeHerb column is great, but a two way conversation is even better! Let us expand our knowledge of the mighty herb and all things grow! Come and find me on http://amsterdamseedcenter-forum.com/viewforum.php?f=46

So I have a thread on the ASC-forum running right now about EXOTIC CULTIVARS. It is a real HOT TOPIC at the moment so I am going to bring this discussion to my blog this month.

From my experience I can really conclude that there is a difference between ‘common weed’ and more ‘exotic/terpene rich flowers’. Part of it has to do with growing and drying/curing skills, but I’m sure that the genetics that are being used play a BIG part.

In my experience, some of these new flowers truly have a fragrance of their own; when their vapor or smoke enters your mouth you will have a flavor-sensation. Flavor (or actually the Terps) gives a whole new dimension to cannabis. By appreciating the flavor, you become a cannabis fine-taster/cannabis connoisseur, and just like with wine you start to find what your own personal preference is.

Exotic strains are strains that are covered in trichomes, have superb bag-appeal and amazing colored flowers. But it is the remarkable new (terpene-rich) smell that manifests a pungent/intense aroma that really stands out. A combination of existing flavors all mixed up in one, something that tingles your nose, awakens your senses, and has your body screaming ‘give me some of that!’

When weed affects you this way, the terps and their synergetic powers are doing their work. Once they enter your body together with all the cannabinoids, you will experience ‘WALHALLA’. That’s my experience of EXOTICS. What do you think? Come and share your experiences with me on the ASC-forum.

Let’s talk Exotics people!

I dedicated this edition of my Column to the ASC-forum so here is a part of my thread on the ASC-Forum – ‘ At the moment there are some names in the game that everyone is searching for in Clones, Seeds or even Bagseeds. Almost everyone wants to grow these Exotic Cultivars, but what do you think? Is it worth it or is it just a hype?

You will probably recognize names like: Sunset Sherbert, Gelato, Mochi, Gorilla Glue, Guava, Dosidos, WeddingCake, Cookies & Cream, OGKB, Lemon Tree, Roze, Dosidos & Zkittlez. These strains are very popular in the USA but also in the rest of the world nowadays, if you smoked any of these strains from a certified source, you will understand why. But only when it is really certified you will understand, I mention this because this industry is like the Chinese, if a strain is popular and really good, the name is being copied instantly and that’s were the fakes come in. But actually these FAKES destroy the strain-names, because instead of being a real exotic (new) flavor, they just try to cash in on the popular names without even having anything close to these exotics.

I started this thread because I want to hear some experiences, people that smoked these exotic strains from dispensaries in the States (What do you think of them? Tell us some more please about your experience). But also I would love to hear other breeders, that have managed to get ahold of these genetics and started breeding with them. And ALSO I would like to hear people that found bagseeds in these strains (again from certified growers/dispensaries ofcourse) and started growing them or breeding with them. How are the results, did you get those exotic terps in there?

Some brands/growers/breeders in the industry that have worked (or just said that they did, but who am I to say if its true or not) with these kind of exotic strains are: Exotic Genetix, Cali Connection Seed Co, Moxie Genetics, TKO Reserve, Inhouse Genetics, Barney’s Farm, Karma Genetics, True Canna Genetics, LadySativaGenetics, JungleBoyz, Cannarado, Sin City Seeds, BC Bud Depot, Raw Genetics, Norcals Gardens, Phenofinder Seeds, Dutch Passion, Crockett, GoldCoast, and many more.

Technically you can use all black sesame seeds, or all plain sesame seeds. But if you have both kinds stocked in your pantry, might as well use both since I think the color contrast is very pretty. You can buy pre-toasted sesame seeds, but you can also toast them yourself. Just place the required amount on a frying pan, and heat on medium until the seeds start to jump a bit. You may want to stir them every so often so the seeds are evenly toasted. Once toasted, simply use a food processor to grind them to powder, and then mix with sugar.

Mochi Sesame Seeds

Make hawker-style mochi coated with sesame seeds and sugar just like the one sold in many Asian countries.

If you love mochi and want a super quick recipe to curb your mochi craving, then you need to make this ASAP. You probably need less than 15 minutes from start to finish, and it is a good thing too since you may want to make another batch, and another batch. This is a good recipe to learn, not only because it is super easy, but also because this ticks all the boxes if you have guests coming. Vegan, nut-free, gluten-free, and dairy-free; everyone will be able to sample your treats and you will be a hero!

Mochi Sesame Seeds.

School Days Memory

When I say mochi, I mean Chinese version, not Japanese version. Anyone growing up in Indonesia, Malaysia, Singapore, and probably most Asian countries will definitely have a very fond memory with this snack. I remember fondly the mochi seller on a bicycle with his tin box on the passenger seat, selling mochi to hungry school kids. It’s definitely one of my favorite treats in school, and judging by the crowds, a lot of other kids too. Being kids are fun, the hardest thing to decide is which treat to get for school breaks. 😀

Mochi Sesame Seeds.

Microwave, parchment paper, and a plastic knife

This mochi recipe is easy because your microwave is going to do everything for you. If you don’t have a microwave, you can go old school and steam your mochi. But once you try using your microwave for making mochi, you kinda don’t want to go back to steaming again, ever. Next little help is a piece of parchment paper. I turned my cooked mochi on this and it will be so much easier to handle because it won’t stick to your chopping block! The same with using a plastic knife to cut the mochi, it’s just so much easier, trust me.

Mochi Sesame Seeds.

Sesame seeds + sugar

Technically you can use all black sesame seeds, or all plain sesame seeds. But if you have both kinds stocked in your pantry, might as well use both since I think the color contrast is very pretty. You can buy pre-toasted sesame seeds, but you can also toast them yourself. Just place the required amount on a frying pan, and heat on medium until the seeds start to jump a bit. You may want to stir them every so often so the seeds are evenly toasted. Once toasted, simply use a food processor to grind them to powder, and then mix with sugar.

Mochi Sesame Seeds.

Allergic to sesame seeds?

If for whatever reason you cannot eat sesame seeds, then you can substitute with ground toasted peanuts. Another idea is to use roasted soybean flour (kinako), which you can get from Asian market selling Japanese ingredients.