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Entries tagged with 'mochi'

Sugar Rush: Black Sesame Mochi at Cha-An

New York Kathy YL Chan Post a comment

There are not many Japanese restaurants in NYC that make mochi in-house—the sort of fresh, plush, and just chewy enough mochi that I crave. So I often find myself visiting Cha-An when said craving strikes. More

San Francisco: 7 Japanese Sweets We Love

Sweets Carrie Vasios Mullins 8 comments

Japanese desserts can be delicate and beautiful to look at, or gorge-worthy and fantastically elaborate. They offer a mix of traditional flavors and techniques with imported ones, leading to delicious hybrids that are some of the best treats in town. From mochi to mitarashi to delicate filled cakes, there are enough options to keep you on a sugar buzz for days. Here are 7 Japanese sweets we love in San Francisco—which are your favorites? More

Seriously Asian: How to Make Mochi by Hand

Serious Eats Chichi Wang 22 comments

This Sunday marks the Lunar New Year for the Chinese, Vietnamese, and Korean cultures. While no single dish can represent the diverse practices of each cuisine, rice is a common thread, a symbol of wealth and plenty. This year, I'm... More

Sugar Rush: Minamoto Kitchoan's Kazekaoru

New York Kathy YL Chan Post a comment

[Photo: Kathy Chan] At Minamoto Kitchoan, it's called the Kazekaoru ($4), and it's a curious creature, that's for sure. At the center is long rod of yuzu mochi, supple, tasting richly of citrus on the tongue. The mochi is... More

Sugar Rush: Sesame Mochi Soup at Spicy & Tasty

New York Kathy YL Chan 3 comments

[Photo: Kathy Chan] I am familiar with this Asian dessert, here accurately if unappealingly called a "sesame bean paste rice ball": black sesame paste stuffed in soft mochi, and served in a soup of fermented rice. The hot liquid... More

Mochi + Waffle = The Moffle

Adam Kuban 7 comments

"It may look just like a waffle, but one bite is enough to tell the difference. While the outside is toasted and crispy, the inside contains a thin layer of glutinous mochi." —The Japan Times At right, a moffle maker. Place in it a thick slice of mochi, the ultra-gummy pounded rice cake popular in Japan, close the lid, and voilà: a new type of treat. Word is that moffles are selling like gangbusters in Japan. And Sanyei, the company that makes the moffle-makers, is selling out of them. But you don't need a dedicated moffle-maker—bloggers in Japan are trading tips on making them in ordinary waffle-makers. And how do you adorn it? It is also possible to make moffle... More

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