Collection: Sweet mochis

Mochi originated in Japan over a thousand years ago, where they were first used as offerings to deities in Shinto temples. Made from glutinous rice, steamed and then pounded to an elastic paste, they were considered a sacred food, a symbol of prosperity and longevity.

Over the centuries, mochi have become a central part of Japanese celebrations, particularly at New Year's, when the kagami mochi - a superimposition of two round mochis with a citrus fruit on top - is displayed as a good-luck charm. Today, these little treats are enjoyed all year round, in a variety of forms: filled with red bean paste (daifuku), grilled on skewers (mitarashi dango) or transformed into iced mochi. Their unique texture and delicate taste make them an essential part of Japanese patisserie.

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

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

Mochi glacé: A modern version in which a thin layer of rice paste envelops a scoop of ice cream in a variety of flavors (vanilla, matcha, chocolate, mango, etc.).

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

Mitarashi Dango: Small mochi dumplings on skewers, topped with a sweet soy-sugar sauce.

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

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

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

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

Daifuku mochi is distinguished from other mochi varieties by its texture and filling. Unlike classic mochi, which can be plain or simply accompanied by sauces, daifuku is systematically filled, usually with azuki bean paste (anko), black sesame, matcha or cream.

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

Here are the main manufacturing steps:

• 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 with a heavy pestle(kine) until it forms a homogeneous, elastic paste. This work is often carried out by two people, one of whom piles the dough while the other turns it over between each stroke.
• Shaping: The still-warm dough is stretched and cut into portions before being rolled into small balls or flattened into patties.
• Finishing: To prevent sticking, mochi are often dusted with rice flour or kinako (roasted soy flour).

Here's a simple recipe for homemade iced mochi, with a soft rice-paste shell and a melting heart of ice cream.

Ingredients (for about 6 iced mochis)

• 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 scoops of ice cream (vanilla, matcha, chocolate, strawberry, etc.)

Prepare the ice cream scoops

• Form 6 small scoops of ice cream and place on a baking sheet lined with parchment paper.
• Put them in the freezer for at least 1 hour to firm up.

Prepare the mochi dough

• Mix the glutinous rice flour and sugar in a bowl, then add the water, stirring well to avoid lumps.
• Microwave for 1 minute, stir, then microwave for 30 seconds on medium power. Repeat until the dough becomes translucent and sticky (about 2 minutes in all). Alternatively, cook in a saucepan over low heat, stirring constantly.

Shaping mochi

• Sprinkle a work surface generously with cornstarch.
• Roll out the dough in a thin layer (3-4 mm) and cut out 6 circles slightly larger than your ice cream scoops.
• Allow to cool slightly before handling.

Assembling glazed mochi

• Place a scoop of ice cream in the center of a pastry disk, then gently fold over the edges to enclose the ice cream.
• Pinch the dough to seal and place the mochi in the freezer for 30 minutes before serving.

Mochi, with their soft texture and varied flavors, are the perfect accompaniment to a variety of beverages, whether hot or cold.

• Japanese green tea: A matcha with herbaceous notes balances the sweetness of sweet mochi. A light sencha or roasted hojicha goes well with sesame or red bean flavors.
• Black or oolong tea: A lightly oxidized oolong or 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: umeshu (plum liqueur) or a lightly sweetened sake goes well with fruit- or chocolate-filled mochi.
• Cold drinks: A matcha iced latte, a black sesame milkshake or even a bubble tea are excellent choices for a modern tasting experience.

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

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

Mochi owes its popularity to a combination of tradition, diversity and culinary innovation. Their unique texture, both elastic and chewy, offers a sensory experience that intrigues and seduces. They come in a multitude of flavors, from classic red bean recipes to modern versions with matcha, black sesame or fruit. The advent of iced mochi, which combine the sweetness of glutinous rice with creamy ice cream, has also contributed to their international success.

Deep-rooted in Japanese culture, mochi play a central role in New Year celebrations and traditional ceremonies. Their increasing accessibility, whether in Asian grocery stores or by delivery, means that everyone can enjoy them with ease. Finally, the influence of social networks, with videos highlighting their melt-in-the-mouth texture and meticulous aesthetics, has reinforced their appeal to a wide audience.