is a traditional Japanese rice cake made from glutinous rice that is pounded into a sticky and chewy texture. It can be enjoyed plain or with various fillings and toppings.
Learn about the health benefits of eating mochi!
Made from glutinous rice, water, and sometimes sugar or starch.
Primarily composed of carbohydrates and is gluten-free.
Mochi contains selenium, a trace mineral with antioxidant properties that helps support immune function and protect cells from oxidative stress.
Anko is a sweet paste made from adzuki beans and sugar. It is commonly used in Japanese sweets and is a classic topping for mochi and dango.
Kinako is made from roasted soybeans that are finely ground into a flour. It has a nutty flavor and is often mixed with sugar before being sprinkled on mochi or dango.
Kuro goma is a paste or powder made from black sesame seeds. It has a rich, nutty flavor and is often used as a topping or filling for mochi and dango.
Matcha is a finely ground powder made from specially grown and processed green tea leaves. It is known for its vibrant green color and slightly bitter taste.
Shoyu is a Japanese soy sauce that adds a salty and savory flavor to mochi. Nori is dried seaweed that is often used as a wrapping or garnish.
