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. A 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.

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