Have you ever seen mochi and asked yourself, “why is mochi so popular?” What even is mochi? I’m hear to answer ALL your mochi questions.
I LOVE Japanese mochi with a passion. The first time I ever ate it was at a yakitori shop. Mike and I saw another couple at beside us at the bar with these golden brown toasted crispy things on a skewer topped with seaweed and sesame seeds. I didn’t know what they were but they were cute and looked super yummy so we asked the server what they were and it turns out they were grilled mochi or yakimochi. They were amazing: savory and sticky and just the right play of texture between the crunchy outsides and the gooey chewy insides. I was hooked. From then on, I was all about mochi, all the time, every time.
If you haven’t had or heard of mochi before you must be wondering what I’m going on about. First off, mochi is a Japanese rice cake. It‘s made form pounded Japanese short grain rice and it comes in many, many shapes. It’s chewy and white and not at all sweet. The funny thing about mochi is that people often mistake it for a sweet thing.