Collection: Sweet mochi

Mochis originated in Japan over a thousand years ago, where they were initially used as offerings to deities in Shinto temples. Made from glutinous rice steamed and then pounded for a long time until it becomes an elastic dough, they were considered a sacred food, symbolizing prosperity and longevity.

Over the centuries, mochis have become a central element of Japanese celebrations, especially during the New Year, when kagami mochi – a stack of two round mochis topped with a citrus fruit – is displayed as a good luck charm. Today, these small treats are enjoyed throughout the year in various forms: filled with red bean paste (daifuku), grilled on skewers (mitarashi dango), or even transformed into mochi ice cream. Their unique texture and delicate flavor make them a staple of Japanese confectionery.

There are many types of mochi, each with its own characteristics in terms of texture, flavor, and preparation method:

Daifuku Mochi: Soft mochi filled with a sweet filling, often anko (azuki red bean paste), but also black sesame, matcha, or cream.

Ice Mochi: A modern version where a thin layer of rice dough wraps a ball of ice cream in various flavors (vanilla, matcha, chocolate, mango, etc.).

Kiri mochi / Kaku mochi: Mochi in blocks or squares, often grilled before being enjoyed with soy sauce or sugar.

Mitarashi Dango: Small mochi balls on skewers, coated with a sweet soy and sugar sauce.

Yatsuhashi: Thin, triangular mochi dough, often flavored with cinnamon and filled with anko.

Kinako Mochi: Mochi sprinkled with kinako (roasted soybean flour) and lightly sweetened.

Sakura Mochi: Pink mochi flavored with cherry leaves, traditionally eaten in spring.

Warabi Mochi: A more gelatinous variant made from warabi fern and often coated with kinako.

The daifuku mochi stands out from other types of mochi by its texture and filling. Unlike classic mochi, which can be plain or simply served with sauces, daifuku is always filled, usually with azuki red bean paste (anko), black sesame, matcha, or cream.

Traditional mochi are made from glutinous rice (mochi gome), carefully soaked, steamed, then patiently pounded until a smooth and elastic dough is formed. This artisanal process, called "mochi-tsuki", is a ritual in Japan, especially during New Year celebrations.

Here are the main steps of the process:

• Soaking the rice: Mochi gome is left in water for several hours, often overnight, to soften.
• Steaming: The rice is then steamed until tender and sticky.
• Traditional pounding: In a large wooden mortar (usu), the rice is crushed using a heavy pestle (kine) until a homogeneous and elastic dough forms. This work is often done by two people: one pounds while the other turns the dough between each strike.
• Shaping: The still-warm dough is stretched and cut into portions before being rolled into small balls or flattened into cakes.
• Finishing: To prevent the mochi from sticking, it is often dusted with rice flour or kinako (roasted soybean flour).

Here is a simple recipe to make homemade mochi ice cream, with a soft rice dough shell and a melting ice cream center.

Ingredients (for about 6 mochi ice creams)

• 100 g glutinous rice flour (shiratamako or mochiko)
• 50 g sugar
• 150 ml water
• 100 g cornstarch (to prevent the dough from sticking)
• 6 small ice cream scoops (vanilla, matcha, chocolate, strawberry, etc.)

Prepare the ice cream scoops

• Form 6 small scoops of ice cream and place them on a baking sheet lined with parchment paper.
• Freeze them for at least 1 hour until firm.

Prepare the mochi dough

• In a bowl, mix the glutinous rice flour and sugar, then add the water while stirring well to avoid lumps.
• Microwave for 1 minute, stir, then microwave again for 30 seconds at medium power. Repeat until the dough becomes translucent and sticky (about 2 minutes total). You can also cook it in a saucepan over low heat, stirring constantly.

Shape the mochi

• Generously dust a work surface with cornstarch.
• Roll out the dough into a thin layer (3-4 mm) and cut 6 circles slightly larger than your ice cream scoops.
• Let cool slightly to handle.

Assemble the mochi ice cream

• Place an ice cream scoop in the center of a dough circle, then gently fold the edges to fully enclose the ice cream.
• Pinch the dough to seal and place the mochi in the freezer for 30 minutes before enjoying.

Mochi, with their soft texture and varied flavors, pair perfectly with several drinks, whether hot or cold.

• Japanese green tea: A matcha with herbal notes balances the sweetness of sweet mochi. A light sencha or a roasted hojicha pairs well with sesame or red bean flavors.
• Black or oolong tea: A lightly oxidized oolong or a mild black tea adds a refined touch to chocolate or fruit mochi.
• Flavored milk: Matcha milk, vanilla soy milk, or almond milk enhance the melting texture of mochi.
• Sweet sake: An umeshu (plum liqueur) or a slightly sweet sake pairs well with fruit- or chocolate-filled mochi.
• Cold drinks: An iced matcha latte, a black sesame milkshake, or even a bubble tea are excellent choices for a modern tasting experience.

Yes, it is entirely possible to make a mochi cake, and several variations exist depending on the desired textures and flavors.

• Japanese mochi cake (もちケーキ): Inspired by the traditional cake, it is made with glutinous rice flour, milk, sugar, and eggs to achieve a soft and slightly elastic texture.
• Butter mochi: Originating from Hawaii, this cake combines butter, coconut milk, and sugar with glutinous rice flour, resulting in a tender cake with slightly crispy edges.
• Mizu Shingen Mochi: Known as the "water drop cake," it is made from agar-agar and water, offering a unique and translucent texture.
• Filled mochi cake: A more indulgent version where a layer of mochi dough covers a sweet filling such as cream, chocolate, or red beans.

Mochis owe their popularity to a combination of tradition, diversity, and culinary innovation. Their unique texture, both elastic and soft, offers a sensory experience that intrigues and delights. They come in a multitude of flavors, ranging from classic red bean recipes to modern versions with matcha, black sesame, or fruits. The emergence of frozen mochis, which combine the sweetness of glutinous rice with creamy ice cream, has also contributed to their international success.

Rooted in Japanese culture, mochis play a central role during New Year celebrations and traditional ceremonies. Their growing accessibility, whether in Asian grocery stores or through delivery, allows everyone to enjoy them easily. Finally, the influence of social media, with videos highlighting their melting texture and refined appearance, has strengthened their appeal to a wide audience.