Most people prefer Isobeyaki without sugar, but my family always makes it with sugar. Isobeyaki (磯辺焼き) is mochi coated with a mixture of soy sauce and sugar and wrapped with nori seaweed.Kinako Mochi (きな粉餅) is mochi coated with a mixture of kinako (roasted soybean flour) and sugar.Anko Mochi (餡子餅) is a mochi where we place red bean paste inside the mochi. ![]() Here are the three flavors we make today: Anko Mochi, Kinako Mochi, and Isobeyaki. Read the note section of the recipe for the microwaving and boiling method. My family (in Japan) loves crispy toasted mochi rather than boiled mochi, so we always toast the mochi first before flavoring it. Each family cooks the mochi differently based on their preference. Today I’ll show you the 3 most popular recipes to enjoy mochi using the kiri mochi. These days to enjoy mochi all year round and during the Japanese New Year, we can buy this pre-cut mochi (kiri mochi, 切り餅) from supermarkets. If we want to enjoy freshly pound mochi, we can do so by attending a mochi pounding event or some folks buy a small Japanese mochi pounding machine at home for this task (some of the Japanese bread makers have an option for mochi pounding!). 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. It does not store any personal data.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. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. ![]() ![]() The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly.
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