Making mochi from glutinous rice takes a long time and effort, therefore most families don’t make mochi from scratch anymore. For savory dishes, mochi is added to a soup like Ozoni, hot udon noodle soup such as Chikara Udon, and Okonomiyaki.įor sweets, we use Japanese mochi to make Mochi Ice Cream, Zenzai (Oshiruko), Strawberry Daifuku, and more. The freshly made Japanese mochi can be included as part of savory or sweet dishes. When we eat mochi at home, we buy kiri mochi that is individually packaged in plastic bags. The rice is pounded into a paste (left pic) and molded into the desired shapes such as round shape mochi, maru mochi. Mochi is a Japanese rice cake made of mochigome (糯米), a short-grain japonica glutinous rice. When we say mochi in Japan, it usually implies plain mochi – either freshly made or cut packaged mochi available at supermarkets. However, in Japan, we usually call that type of sweet mochi daifuku. When you hear the word “mochi,” what’s the first thing that comes to your mind? Many of you think of the round mochi that is stuffed with some kind of sweet filling such as red bean paste or chocolate, strawberry, mango, etc for more modern flavors. The feedback made me realize that the Japanese and non-Japanese see the word “mochi” quite differently. They were surprised that I added mochi in the savory soup and asked me if it was sweet.
#MOCHI RECIPES HOW TO#
From sweet to savory, there are various types of mochi (Japanese rice cakes) that we enjoy in Japan, especially around Japanese New Year. In this recipe, I’ll show you how to prepare mochi at home in three different delicious flavors-kinako (roasted soybean flour), isobeyaki (soy sauce with nori), and anko (sweet red bean paste).Īfter I shared my recipe for the Japanese New Year mochi soup called Ozoni, I received a lot of feedback from my readers regarding the “mochi” I added to the soup.
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