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