Japanese mochi is a sticky rice cake made with glutinous rice, pounded into a paste and molded into shape. It is traditionally made for the Japanese New Year, but you can find (& eat) it year round too. It comes in a variety of flavors, but my favorite is the Peanut Butter Mochi.
Traditional Japanese Mochi
The stickiness of the rice is said to symbolize togetherness, longevity and prosperity.
Mochi has the texture of one of those squishy stress-relief balls or a harder version of jello. Mmm. I bought an assortment pack at the local Asian Market after the owner promised me that they were a tasty treat.
Can you say “gullible”?
There were three varieties of that I sampled; fruit, seaweed filling (not my favorite) and peanut butter mochi.
Starting off with the peanut butter mochi was a good choice, I like peanut butter. Not as good as the classic PB&J, but definitely edible.
The next one tasted like a fig jelly filling, though I think it’s safe to assume it was not. I should have stopped there, because the last one tasted like seaweed jam rolled in sesame seeds, totally unexpected. Though this Asian delicacy is popular, I’m thinking that once was enough for me.
Have you ever eaten peanut butter mochi or any traditional Japanese mochi?
Seaweed filling sounds like it would be my least favorite as well. I remember getting good peanut butter mochi at this place in Little Tokyo in LA.