We have a New Year’s open house and people come and go all afternoon. Hi Heather! For my version, I add leafy green vegetables (komatsuna or spinach) and yuzu peel, both of which are the common ingredients for Kanto-style ozoni. 2 anko, 2 for Ozoni, one kinako, and one cheese/soy sauce. I am not sure why or who in my family started soy sauce and sugar. I’m asking because I got a kagami mochi as present and we were thinking to through them into the soup, but I found this recipe now, where you grill the Mochi. We use chocolate chips and peanuts instead of red bean. Mochi can also be flavored as a complement to the ice cream filling. Kagami-mochi, often translated as a mirror rice cake, is a rice cake used as a decoration.But you may wonder why it is called a mirror as it doesn’t look like a mirror at all. We grew up eating fried mochi in these styles as well. Rynen-mo, yuroshiku oneishimasu and please keep sharing Japanese recipes. 🙂 Thank you for sharing!! How did you season it to eat? Glad you got it fixed. My children didn’t like ozoni when they were little, but now they love the Kansai-style and I’m so excited that we can enjoy this traditional food as a family. I'm Nami, a Japanese home cook based in San Francisco. They were surprised that I added “mochi” in the savory soup and asked me if it’s sweet. You know how much I love mochi even when I was small. This delicious miso-based soup is enjoyed on New Years Day in Japan. ), make sure you churn and freeze it at least a day or two in advance, so it doesn't melt during assembly. I tried a “molasses and soybean flour” drink in Nara that was great – but I don’t know the name in Japanese, and I can’t find a recipe online! Yay! To make mochi ice cream, mix rice flour, sugar, and water in a bowl and heat the mixture in the microwave for 3 1/2 minutes, stirring once. Once it becomes cold it will become hard and tough. Therefore, my mom’s family grew up eating Kansai-style Ozoni. If plastic ones are okay, this online store has some that ships everywhere: https://www.akazuki.com/collections/japanese-bowls. My instruction above is how to eat Kirimochi (or fresh mochi) and it’s not daifuku or manju (different things). Her mother’s family was originally from Kyoto and her dad’s family was from Nara. In Japanese cuisine, there are many types of desserts made of rice. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. I think your post about mochi is wonderful, really informative for people that don’t know the different types there are, can’t believe I just saw it. Soak kombu in water overnight in a large pot. 🙂. It was a bit like a hot chocolate. You can use any seasonings – just adjust the sweetness or savory taste. I froze some leftover mochi and tomorrwo I am going to thaw them … let’s see what happens 🙂, Hi Rita! Love you site. 🙂. I can look into it more if you prefer lacquer ones. Can’t wait trying your Bulgogi Onigirazu. Have you ever packed them up in obento? Start boiling water in a saucepan. We were also planning to play a video of a mochi pounding – so we were looking for the sticky rice that comes from the pounding. Do you have a recipe to make these mochi in soup (the squared and round ones that you grill) using komochi flour instead of the cooked sweet rice? Mochi donuts are donuts made from sweet rice flour, giving them a chewy texture similar to Japanese mochi desserts. I’ve never tried making a miso based ozoni before–but I may try it this year since we all love miso soup.It looks so good and hearty with all the other vegetables. In this recipe I’ll show you how to make mochi in three different delicious flavors at home. We always say not to stuff yourself with mochi and we eat small bite only! Particular Saikyo miso first americans only seem to know of daifuku mochi and all same. 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