This recipe transforms simple steamed rice into soft, chewy, mochi-like rice cakes. By mashing and cooking the steamed rice in a boiling water, it break down into a sticky, smooth dough that resembles traditional mochi in texture. Perfect as a base for both sweet or savory toppings, these rice cakes make a quick and satisfying…
Warabimochi (Warabi Mochi, わらび餅) is a traditional Japanese dessert (wagashi) made from warabiko, a starch extracted from warabi (bracken) roots. The pure 100% warabi starch is rare today, but you can buy warabiko mixed with various kinds of starch such as sweet potato flour, usually sold as Warabimochiko (Warabi Mochi Ko). We added more water…
Kakigori (かき氷) is Japanese shaved ice, usually with flavored syrup on top like strawberry and Matcha syrups. It is very popular during the hot and humid summer in Japan, and there are a lot of pop-up Kakigori stores appearing in the season. And that’s been a favorite way for everyone to cool off during those…
Abekawa Mochi is a famous regional food of Shizuoka prefecture, west of Tokyo. It is freshly cooked Mochi coated with Kinako soybean powder and sugar. This simple Mochi dessert is popular in the area of course and everywhere in Japan. Abekawa Mochi is found in Wagashi Japanese sweet shops and supermarkets, but it is quite…
Warabi Mochi is a wonderfully refreshing Japanese summer sweet with a cool, smooth, jelly-like texture. Unlike traditional mochi made from glutinous rice, Warabi Mochi is light and delicate, with a translucent appearance that makes it especially appealing on a hot summer day. Traditionally coated in nutty Kinako (roasted soybean flour) and sugar, it is an…