Mochi

with Mochi Maker

Kaku (edged) Mochi

Pour and dry in a flat container and cut into smaller pieces on the 3rd day (works best)

Red: food color or beat juice

Green: dried yomogi

Brown: with brown sweet rice

Maru (Round Mochi) / Maru mochi with anko (sweet red bean paste)

Soy sauce and sugar / Anko mochi with sweet read bean paste inside

Mochi cutter from Japan

Pour the fresh mochi just taken out from the mochi maker into the mochi cutter, and cut into pieces to make round mochi easier without hurting your hands

Ingredients

• Sweet rice (mochi gome)

• Flour (to avoid sticking)

Directions

• Follow the instruction of the mochi maker

Note

• Sprinkling flour on the surface of mochi cause molding quickly

• Can be frozen after cooling down

Variations

• Satou Jyoyu (Add the mixture of sugar and soy sauce)

• Kinako Mochi (Bake or boil mochi, dip in hot water instantly amd coat with soy powder and sugar mixture)

• Kuromame Mochi (add cooked black bean inside mochi dough)

• Soup (bake and add in a soup such as ozouni or oshiruko)