Made by grilling kiri mochi (pre-cut mochi), and pouring soy sauce while it’s hot and then wrapping in nori seaweed.
Mochi in Japanese Cuisine
Prepared by tossing freshly pounded mochi in kinako (roasted soybean flour), then garnishing it with white sugar.
Made with freshly pounded mochi tossed in red-bean paste.
Jelly-like confection made from bracken starch (not glutinous rice, like regular mochi).
Mochi with Cherry Leaves
Rice Cake & Vegetable Soup
Steamed joshinko (rice flour) filled with sweet bean paste and wrapped in oak leaves