I write about my cooking adventures in my blog, Miss Mochi's Adventures. I am a part Japanese, part American Indian, part white girl who loves to cook and use her heritage and upbringing to inspire her. I love canning, baking, and Japanese cooking.

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  • Location: Yorba Linda, CA
  • Favorite foods: mochi, margherita pizza, ranch dressing, pickled garlic
  • Last bite on earth: I'm a weird snacker, so my luck it would be something embarrassing like peanut butter and dried apricots washed down with some pickles. But if I could chose, a mind blowingly crisp thin crust pizza with lots of basil, followed by kare-don or mabo tofu

Embrace the Wobble: Why I Love Jellied Foods and You Should Too

This is the first I've heard of mochi being described as jellied or gelatinous rather than chewy. In the beginning you talked about "wobbly, melt-in-your-mouth textures" and "quivering, wiggling foods" and used mochi as an example. Mochi doesn't melt in your mouth; it's so chewy scores of people die from eating it every year! It's a choking hazard for the young and elderly. I liked what you were trying with this article, but it doesn't make sense to include mochi in that description. If you were talking about dense and chewy foods, like gnocci, it would have been a better fit. Glutinous rice flour is used as a thickening agent, but mochi is simply not melt-in-your-mouth. Nor are tapioca pearls, for that matter.

Hey Chef, What Can I Do With Soy Sauce?

I put soy sauce on my cottage cheese... that's how we've always had it at my house. My coworkers think I'm insane but it's tasty.

How 3 of New York's Top Pastry Chefs Helped Me Make a Wedding Cake: Part Three

@sammythebull what type of frosting is your easy frosting recipe?

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

pineapple shrimp curry, and the sticky rice with mango for dessert!

This Week at Serious Eats World Headquarters

@bigbear I think that's an unflattering shot of his midsection more than anything. In most photos he has a well defined waist and looks trim.

Taste Test: The Best Frozen Puff Pastry

I had to look up "boulangerie" and "Viennoiseries." I'm learning a lot about french pastries and indeed the fervor I didn't even know surrounding it.

I really think Serious Eats needs to start writing about wagashi, both traditional and modern, starting yesterday. And none of this pansy-ass microwave mochiko stuff, I want them to take no shortcuts and show me how to pound the mochigome like a real man. There's plenty of Japanese food blogs that dedicate themselves to this, and they are super popular. Serious Eats, you need to better yourselves and teach me how to make manju that look like momoji. You already have mochi recipes, SE? Stop being defensive about this glaring lack and get on this! This isn't a niche interest, this is of the utmost importance to everyone.

Sarcasm aside, I really like Pepperidge's frozen puff pastry. I can take a wheel of brie and a sheet of puff pastry and end up looking like the star of the workplace potluck with very little effort. I haven't made puff pastry at home because I have been utterly cowed by the fearmongers at Serious Eats and I know my proper place.

The Serious Eats Guide to British Sweets

I have to say we once got spotted dick for dessert for no other reason than we are immature little shits at heart.

To our complete surprise (and endless mirth), we found out that spotted dick was quite delicious, and even the pickiest men in our party were fond of spotted dick.

Our Favorite Dried Seafood Snacks

I always got taunted and teased at school for eating saki ika (Japanese dried squid or cuttlefish) as snacks as well as the arare rice cracker mixes with the dried soy-glazed baby fishies (with head and dried eyeballs still attached, oh the horror!).

I had too much good sense to let that bother me, and would just tell the other kids that my lunchtime snacks were far superior to theirs.

For Christmas this year, I got a huge box of deluxe dried cuttlefish, all different flavors, from my grandmother. Obviously my grandmother is also far superior.

why are food scenes important to the film industry?

Everything that lemonfair said. Our culture, our way of live, is closely related to what we eat.

I think of literature more when I think of great food scenes, in prose the creator can really get into detail with the food more than film can. As a child, I remember loving all of the Little House books with their descriptions of food made on the farm. The avocado and crab meat dish from The Bell Jar, the food created in Like Water for Chocolate, the chowder in Moby Dick, and every dish in the Song of Ice and Fire series come to mind when I think of food that really makes the characters and setting come alive.

Staff Picks: Design Your Dream Ben & Jerry's Flavor

Tea Thai'm sounds amazing! I think if you made the mochi with enough corn syrup or something like that you might be able to keep it pliable. They keep it pliable for ice cream daifuku, so obviously the technology is there. Condensed milk, mochi bits, and berries are my toppings of choice for frozen yogurt, so I vote for that mix!

Utensil Pot Clips Are a Great Alternative to Spoon Rests

I have the first clip, and some of my utensils don't want to stay put, and some don't even fit.

Any love for soggy fries?

@otherworldly I've never seen a plastic container for fries! I live in California, and they come in little paper baggies. And I love hash browns of all sorts, but especially the fast food kind that are soft and beige and greasy.

Any love for soggy fries?

I love soft fries, like the rare soft Mcdonald's ones hidden in the midst of all their crispy ones. I'm probably alone in saying I love love love In n Out's limp fries.

Behind the Scenes in Daniel's Home Kitchen

The otoshibuta can also be used as a jar opener, since the silicone is nice and grippy. So a drop-lid to keep food submerged, a microwave-safe cover that lets steam out, and a jar-opener all in one!

You know all that was just my own justification for getting another cute cooking tool from Daiso.

One Easy Base, Three Awesome Peanut Butter Ice Creams

Okay I want a recipe or tips for the toasted coconut and red chili add-ins. You have me curious!

Open Thread: Do You Lick Your Beaters?

Yes. Although I once got the bar in my tongue piercing mildly stuck as I was licking a whisk and no one in living memory has laughed so hard as Mr. Mochi as I freaked out and got icing all over my face.

What to do With Leftover Condensed Milk

@Irene- There is such a magical thing as chocolate condensed milk? I don't know why we don't have it. We should. I feel cheated. Chocolate condensed milk. I'm going to build it up in my head so much I know it won't live up to the hype. I'm sad.

What to do With Leftover Condensed Milk

@Jamie Feldmar That's because you're doin it right!

@Smellslikesunshine Yes, yes, and yes.

Also, tasty on toast with butter, put it in the toaster oven or broiler first or just in your mouth.

Share Your Sweets: Vegan Desserts

I am a sucker for the look of lattice topped pie. That is one glorious looking pie, and the photo is stunning.

Manner Matters: Bread and Butter Basics

This was the way I was taught at cotillion classes, and I'm not too thrilled with it. Obviously the idea of leaving a buttered piece of bread with a big bite taken out of it on your plate seems a bit gauche and unattractive, just like taking a bite of sushi and setting it back down on your plate is gross.

However, especially with a nice crusty baguette, or similar, I end up with crumbs all over my bread plate, the tablecloth, and often myself when I tear it. And tearing it into bite sized pieces, any bread soft in the middle with a nice crusty exterior in my experience leads to crumbs everywhere. So I end up being "correct" but frustrated.

Food-related deal breakers when dating?

I once dated a man allergic to seafood, but it was a long distance thing that was shortlived.

I realized that it never would have worked when I tried to make something from my pantry on whim because I didn't want to go out, and every dish I would have prepared would have made him ill.

We ended up ordering pizza.

Cook the Book: 'My Irish Table' by Cathal Armstrong

Open Thread: What's at the Top of Your Pizza Wish List?

A baking steel for cooking pizzas! (No place for a WFO or even a pizza kettle in this apartment)

I also want to be able to make Japanese pizzas at home, with the mochiko crust and the crazy toppings like spicy roe, mochi, and mayo. I'm not practiced enough with pizza dough to even attempt it yet without some sort of recipe to go onto. Visiting my relatives in Japan who own a pizza franchise and I hope to come back with tips.

And yes, I fully realize that this second wish is probably nothing short of an abomination to most pizza lovers.

savory or sweet breakfast?

Savory. Biscuits and gravy, eggs and bacon. I do like sweet (pancakes, etc), but it's a rare occasion.

All Caramelled Out

I like salted caramels, but I am in agreement that most of those items riding the caramel train are poorly executed: too sweet and not a discernible grain of salt.

Actually I'm just tired of trendy desserts in general, most of them are just full of sugar and taste horrible, regardless of the theme.

What non-wheat flour should I use?

My mother loves Starbucks' Cranberry Bliss Bars, but she's developed a wheat sensitivity. For the holidays, I am attempting to use an alternative flour and make a wheat-free copy cat for her to enjoy.

Question is, what do you guys think would be the best alternative flour to use? I have no experience with other flours, so I was hoping for some input.

I was thinking maybe spelt flour, because I know that is an ancient relative of wheat and might be the closest in texture. Looking at the market, they have so many flours: amaranth, potato, rice, spelt, and more!

What to do with fresh oyster mushrooms?

My mother went to the farmer's market and brought back ~1 cups worth of fresh oyster mushrooms. They are the flat broad type, not the more trumpet looking king oysters.

Any suggestions on what to do with them? I was playing around with the idea of mixing them in a pasta, or stir frying them perhaps, but honestly I'm lost and open to your ideas.

P.S. I don't trust my oven, I think it either died or went on temporary leave to an exotic locale.

If you could have one cooking item...

What piece of cooking artillery are you lusting after?

Since I am on a limited budget and don't have a lot of gadgets to start with, I am lusting after some pretty basic things:

a food processor and a mandolin. I've been cutting everything by hand, and it would be awesome to make something that needs something minced or julienned without mincing my own fingers in the process (I need sharp knives too lol)

Popsicle molds! pretty self explanatory.

I am sure the SE community has some MUCH cooler gear worth lusting over! If you have any links, please share!

Santoku Recommendations!

So my brother and his friends used my kyocera santoku to cut a Little Caesar's pizza that the place forgot to cut, and left the knife in the box. When they left the house, they threw the box away...

With my knife in it.

Needless to say, he owes me a new knife. And since my birthday is coming up, I'm open to some nice knives. I'm not going with ceramic again, because it won't stick to my knife strip.

Any of my SE cohorts have a suggestion? (Under 200 is my price range, but if you like the uber expensive, feel free to spout their amazingness for me to drool over)

How to submit to Photograzing?

I'm fairly new to SE, and I'd love to submit to photograzing. Well, in fact, I've submitted several times to no avail.

Any tips or tricks to photograzing? I've made sure the pictures are under the size limit, and they have a permanent place on my blog... maybe I misunderstand the idea of permalink?

It makes me a sad panda that my photos of food are not worthy.

I'd appreciate any tips from SE veterans!

A Guide to Tofu Types and What to Do With Them

High in protein, low in cost, and easy to work with, tofu has endeared itself to eaters across the globe. But with the dizzying array of tofu types out there, it's worth learning your soft silkens from your medium blocks. Here's a guide to identifying, shopping for, and preparing over a dozen different kinds of tofus. More

Gadgets: Give Your Canning Jars New Purpose With the Sip & Straw

Is there anything worse than reaching for that frosty glass of lemonade on a warm day, only to find a recently-airborne critter doing the backstroke in your drink? Well, yeah, I can tell you what's worse. Taking a gulp, then realizing there was a swimmer in the pool. A sports bottle or an insulated travel mug with a lid solves the problem when it's just you in the back yard, but when you're hosting a barbecue, maybe you'd like something a little more festive for the mojitos and margaritas. Enter the Sip & Straw More

The Serious Eats Guide to British Sweets

We Brits love little squares of things on bone china plates served of an afternoon following a game of cribbage. We love puddings that steam like a behemoth emerging from a sauna, made from beef fat, treacle, and shrivelled fruit. We love sugared, crunchy things from packets. It's no overstatement to say tea and biscuits are our actual lifeblood. More

Chinese-American Mashup: Silken Tofu With Spicy Sausage

There are many homey Chinese recipes based on simply steaming silken-style tofu and topping it with a simple sauce of sautéd meat with a light gravy. I wondered what would happen if I replaced that meat with some spicy Italian-style sausage from my local American supermarket. It works shockingly well. Here's how I make it. More

Cottage Pie with Shallots and Sherry

When the leaves begin to turn brown and the evenings get darker, simple, hearty casseroles like cottage pie start to grace supper tables. Originally a way to use up scraps of meat leftover from a previous meal, cottage pie is now more commonly made with ground meat, but sometimes made with something braised. More

Seriously Asian: Tea Smoking

Though I never went through a rebellious stage, where I took up vices like drinking and drugs, I have gotten in trouble in the past for smoking. Smoking fish and meat, that is. The first time I tried smoking a fish in a wok, the fumes from the kitchen crept underneath my front door and attracted the ire of my passing landlord, who wasn't even the least bit assuaged by offerings of smoked cod perfumed with the scent of charred jasmine tea and jasmine rice More

Beyond the Bagel: All About Smoked Fish

It's about time for smoked fish to move beyond the bagel and become a more regular fixture in mains, sides, and other bites for the brunch spread and beyond. This special food is a great tool for making dishes memorable and giving them a distinctive flavor. More