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Mochi
No Japanese sweet is as iconic as mochi. But what is mochi? Simply put, it's a chewy rice cake. Mochi is crafted by steaming rice, then pounding it until it reaches a smooth, elastic consistency that can be shaped. Mochi is made in a wide variety of sweet and savory flavors, including unique, seasonal flavors like sakura.
A popular style of mochi is daifuku (大福), a mochi dumpling featuring sweet fillings like adzuki red bean and strawberry and today you can find many different flavors crafted with various flavors, fruits and even ice creams.
TRIVIA
According to folklore, what animal makes mochi on the moon?
Mochi you may find in Sakuraco
Mochi
Mochi is a Japanese dumpling-like cake made from glutinous rice. It’s made by steaming and pounding rice grains into a stretchy paste before molding it into desired shapes. Mochi is often used as an umbrella term for different types of rice cakes, but at its core, it’s pounded rice that has little flavor. This serves as a perfect base for traditional fillings along with a diverse array of regional and seasonal flavors.
Daifuku
Daifuku is a type of mochi dessert that has been stretched more thinly to envelop various types of sweet fillings—the most popular being an anko red bean paste and a fresh strawberry pairing. Daifuku is an incredibly popular local street food in Japan, and the name itself translates to great luck.
Dango
Dango is a Japanese dumpling made from different types of rice flour. They are finished off into smaller round shapes before being served on skewers, usually three to five per skewer. Traditionally, dango is differentiated by its toppings such as: mitarashi, sweet soy sauce glaze, or anko.
Kuzumochi
Kuzumochi is a traditional Japanese dessert made from kuzuko, or arrowroot starch. It is served usually in a translucent, jelly-like form, most commonly topped with kinako sweet soybean powder and kuromitsu sugar syrup. Due to its lighter texture, it is often enjoyed as a summer treat in Japan.
Uirou
Uirou, similar to mochi, is also made of glutinous rice flour and sugar. However, the texture differs in that it is more bouncy and holds a stiffer shape, rather than being highly elastic. Uirou most commonly comes in sweet flavors such as matcha, azuki sweet red bean paste, and chestnut.
Ohagi
Ohagi, or botamochi—depending on the season in Japan—is a unique mochi type where the mochi paste is formed into a small cylinder before being completely coated in red bean paste on the outside. Occasionally, it is covered with kinako sweet soybean powder or ground black sesame seeds to create a unique flavor.
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