Pink-colored mochi with sweet red bean filling and covered with a cherry blossom leaf.Ī popular type of mochi with different ice cream fillings. Triangle-shaped mochi with a cinnamon flavor that’s either baked or served raw. Grilled mochi wrapped in seaweed and served with soy sauce for dipping. Topped with soybean powder and sugar syrupĪka grass mochi which is made out of mugwort plant. Unflavored mochi used for making other dishes Served with a variety of flavors and toppings such as soy sauce, sakura, matcha, black sesame, etc.
Since the traditional method of making mochi is tough and time-consuming, there’s another simple method most people follow which helps them make mochi without any hassle or arm cramps.ĭifferent Types of Mochi in Japan Different Types of Mochi In Japanįilled with either red or white bean paste and topped with powdered sugar and soy flour. Generally, mochis are shaped into small balls and the shapes of mochis can differ from place to place. The dough is then stretched and molded into any desired shape. As a result, the dough becomes sticky and stretchy. The mochigome rice has a high content of amylopectin gel which is released when the rice is pounded. When visiting Japanese streets it’s usually a scene witnessed by most people where street vendors put their utmost effort to pound the rice to make it into the perfect slimy dough. Traditionally mochi is made by using cooked short-grain glutinous rice called mochigome and pounding the cooked rice in a mortar. Mochi is a type of Japanese rice cake that’s made out of short-grain glutinous rice with the incorporation of other ingredients like sugar, water, and a plethora of fillings. Opening Hours – Monday to Sunday 12 pm to 6 pmĪ lot of us know mochi as a chewy and filling dessert that can have a variety of delicious fillings inside but not many of us know how it’s made and the intricacies and traditions behind this mouth-watering dish.Address – 4 Chome -15-2 Jingumae, Shibuya City, Tokyo.You’ll love all the mochi and dango served at Mikan Club in Tokyo. Water drop mochi with soy flour and brown sugar syrup is absolutely a match made in heaven. This transparent mochi is made using agar which is seaweed and since Angel’s Tear has no specific taste, it’s topped with roasted soy flour and brown sugar syrup.
This mochi is transparent and looks like a huge bubbly water drop hence the name Angel’s Tear. One of the best-selling mochis at Mikan Club is warabimochi which is called “Angel’s Tear”. One of the coolest features at Mikan Club is that there’s a mini charcoal grill on the table where you can grill dango or dumplings for a roasted flavor. When visiting Mikan Club you’ll notice that there are countless items on the menu and trust me choosing what you want to try there gets overwhelming.
See also Kid Friendly Japanese Food | 10 Japanese Foods Your Kids Will Love!
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