Mochi or rice cake is quite a staple in the Japanese cuisine, particularly dessert. I lost count of the number of mochis I managed to scoff down but I can never get enough of the chewy rice cakes stuffed with red bean filling! Japanese versus Taiwanese mochis, a longdrawn debate over CNY especially. I'd have to vote against the Taiwanese ones which are usually stuffed with odd flavours like herbs, fruits and yam, for the traditional Japanese stuffed with red bean.
You either get them in a box with such pretty wrappers. These were purchased at Mount Fuji.
Green tea flavoured mochi skin with red bean filling. Soft mochi skin is a given, same goes for the smooth red bean paste. It's almost as if anything that deviates is a crime.
Honeydew mochi
The skin was a tad hard.
Peach Mochi
Comparatively so much better, soft mochi skin with a well flavoured peach filling.
Sesame mochi anyone? A mochi version of black sesame dessert...loving it!
How about some fresh dango? Sold at most departmental stores and even convenience stores, these come in a few varieties; smothered in red bean, dipped in sticky soya sauce or simply trio coloured (green, pink, white).
These were denser than the usual mochis, still as oiishii!
And then of course, there's those made on the spot. This was spotted in Kyoto, near Nishiki market. This poor lady was out in the cold roasting mochis.
Handmade green tea dusted mochis.
Their main business was in wagashi.
Significantly larger than any of the other daifukus eaten, this was perfect for cold weather!
The bestest eaten on the whole trip. Fulfilled the whole crispy exterior, chewy skin and warm like a hot pancake filling.
Whether eaten fresh off the pan or cold or prepacked...I loved them all. Price, is really what you pay for.
You either get them in a box with such pretty wrappers. These were purchased at Mount Fuji.
Green tea flavoured mochi skin with red bean filling. Soft mochi skin is a given, same goes for the smooth red bean paste. It's almost as if anything that deviates is a crime.
Honeydew mochi
The skin was a tad hard.
Peach Mochi
Comparatively so much better, soft mochi skin with a well flavoured peach filling.
Sesame mochi anyone? A mochi version of black sesame dessert...loving it!
How about some fresh dango? Sold at most departmental stores and even convenience stores, these come in a few varieties; smothered in red bean, dipped in sticky soya sauce or simply trio coloured (green, pink, white).
These were denser than the usual mochis, still as oiishii!
And then of course, there's those made on the spot. This was spotted in Kyoto, near Nishiki market. This poor lady was out in the cold roasting mochis.
Handmade green tea dusted mochis.
Their main business was in wagashi.
Significantly larger than any of the other daifukus eaten, this was perfect for cold weather!
The bestest eaten on the whole trip. Fulfilled the whole crispy exterior, chewy skin and warm like a hot pancake filling.
Whether eaten fresh off the pan or cold or prepacked...I loved them all. Price, is really what you pay for.
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