Mochi — the traditional Japanese treat made of chewy rice dough — is a popular and versatile vehicle for all kinds of sweet and savory fillings, and easily molded into adorable shapes and characters that define Japan’s culture of cuteness. Food writer Kaori Becker’s easy-to-follow techniques for creating and cooking with mochi deliver the perfect mix of fun and tradition. Each colorful page brims with recipes for hand-pounded, steamed, and modern microwave mochi; fillings like rosewater, Nutella, black sesame, Oreo Cream Cheese, and Japanese plum wine; mochi-focused goodies like Bacon-Wrapped Mochi, Ozoni Soup, baked goods; and inspiration for shaping irresistibly charming mochi flowers, baby chicks, pandas, and more.
Kawaii!!
Kaori Becker is the author ofMochi Magicand a cook specializing in Japanese cuisine. Growing up “hapa” (half-Japanese) in the Bay Area, she was drawn to her mother’s Japanese home cooking, especially sweets and baked goods. Together with her mother, Becker runs Kaori’s Kitchen, a Bay Area cooking school featuring popular mochi classes. Becker also co-owns The Mochi Shop in Columbus, Ohio.
A Life and Love in Mochi
1 Mochi-Making Basics Ingredients
Mochi-Making Tools
The Process
2 Daifuku (Filled) Mochi: The Dough Steamed White Daifuku Mochi
Microwaved White Daifuku Mochi
Mochi Ice Cream
Matcha Mochi
Rosewater Mochi
Chocolate Mochi
Japanese Plum Wine Mochi
Coconut Mochi
Nutella and Strawberries Mochi
Mango Mochi with Fresh Mango
3 Daifuku (Filled) Mochi: The Fillings Tsubu-An and Koshi-An (Sweet Red Bean Paste)
Traditional Shiro-An (Sweet White Bean Paste)
Vanilla Custard Mochi Filling
Haupia Coconut Pudding
![Mochi Magic: 50 Traditional and Modern Recipes for the Japanese Treat [Paperback]](/itemImage/2/2/3/3/2_4438836.jpg "Mochi Magic: 50 Traditional and Modern Recipes for the Japanese Treat [Paperback]")