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