mochi

Made by grilling kiri mochi (pre-cut mochi), and pouring soy sauce while it’s hot and then wrapping in nori seaweed.

Made with freshly pounded mochi tossed in red-bean paste.

Prepared by tossing freshly pounded mochi in kinako (roasted soybean flour), then garnishing it with white sugar.

Jelly-like confection made from bracken starch (not glutinous rice, like regular mochi).

“rice cake”

Rice Cake & Vegetable Soup

Steamed joshinko (rice flour) filled with sweet bean paste and wrapped in oak leaves