We enjoy various types of mochi rice cakes in Japan, especially for Japanese New Year. In this recipe, you can learn how to prepare mochi at home in three flavors—kinako (roasted soybean flour), isobeyaki (soy sauce with nori), and anko (sweet red bean paste).
After I shared my recipe for the Japanese New Year mochi soup called Ozoni, I received a lot of feedback from my readers regarding the “mochi” I added to the soup. They were surprised that I added mochi in the savory soup and asked me if it was sweet. The feedback made me realize that the Japanese and non-Japanese see the word “mochi” quite differently.
When you hear the word “mochi,” what’s the first thing that comes to your mind? Many of you think of the round mochi that is stuffed with some kind of sweet filling such as red bean paste or chocolate, strawberry, mango, etc for more modern flavors.
However, in Japan, we usually call that type of sweet mochi daifuku. So what is mochi then?
What Is Mochi?
When we say mochi in Japan, it usually implies plain mochi – either freshly made or cut packaged mochi available at supermarkets.
Mochi is a Japanese rice cake made of mochigome (糯米), a short-grain japonica glutinous rice. The rice is pounded into a paste (left pic) and molded into the desired shapes such as round shape mochi, maru mochi.
When we eat mochi at home, we buy kiri mochi that is individually packaged in plastic bags.
How To Enjoy Mochi At Home?
The freshly made Japanese mochi can be included as part of savory or sweet dishes. For savory dishes, mochi is added to a soup like Ozoni, hot udon noodle soup such as Chikara Udon, and Okonomiyaki.
For sweets, we use Japanese mochi to make Mochi Ice Cream, Zenzai (Oshiruko), Strawberry Daifuku, and more.
Making mochi from glutinous rice takes a long time and effort, therefore most families don’t make mochi from scratch anymore. If we want to enjoy freshly pound mochi, we can do so by attending a mochi pounding event or some folks buy a small Japanese mochi pounding machine at home for this task (some of the Japanese bread makers have an option for mochi pounding!).
These days to enjoy mochi all year round and during the Japanese New Year, we can buy this pre-cut mochi (kiri mochi, 切り餅) from supermarkets.
Today I’ll show you the 3 most popular recipes to enjoy mochi using the kiri mochi. Each family cooks the mochi differently based on their preference. My family (in Japan) loves crispy toasted mochi rather than boiled mochi, so we always toast the mochi first before flavoring it. Read the note section of the recipe for the microwaving and boiling method.
Types of Japanese Mochi
Here are the three flavors we make today: Anko Mochi, Kinako Mochi, and Isobeyaki.
- Anko Mochi (餡子餅) is a mochi where we place red bean paste inside the mochi.
- Kinako Mochi (きな粉餅) is mochi coated with a mixture of kinako (roasted soybean flour) and sugar.
- Isobeyaki (磯辺焼き) is mochi coated with a mixture of soy sauce and sugar and wrapped with nori seaweed. Most people prefer Isobeyaki without sugar, but my family always makes it with sugar. I assume this is not based on regional differences, but it depends on the family’s preference.
What’s your favorite? When I was growing up, I couldn’t pick my favorite… So for the Japanese New Year’s Day, I used to eat six pieces of mochi – two in ozoni, two anko, one kinako, and one isobeyaki. I wish I was young again so I could eat six pieces of mochi in one sitting without worrying about increasing my waist size!
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How To Enjoy Japanese Mochi
Video
Ingredients
- 3 pieces Japanese rice cake (mochi) (plain Japanese rice cakes; you can also use warm, fresh Homemade Mochi and skip toasting)
For the Kinako Mochi (Roasted Soybean Flour)
- 2 Tbsp kinako (roasted soybean flour)
- 1 Tbsp sugar
- 1 cup hot water
For the Isobeyaki (Soy Sauce)
- 2 Tbsp soy sauce
- 1 Tbsp sugar (optional; some people eat isobeyaki without sugar, but my family always makes it with sugar)
- 2 sheets nori (dried laver seaweed) (I use seasoned nori called ajitsuke nori)
For the Anko Mochi (Sweet Red Bean Paste)
- 1 Tbsp sweet red bean paste (anko) (use store bought or make homemade Anko and Pressure Cooker Anko)
Instructions
- Gather all the ingredients.
- Place 3 pieces Japanese rice cake (mochi) in a toaster oven and toast until puffed up and slightly golden brown, about 10 minutes. You can also pan-fry, boil it in the water, or microwave. For microwaving, put a mochi in a bowl, add water to cover it, and microwave. If you use warm, fresh Homemade Mochi, skip the toasting step and move on to the flavoring step.
- Once the mochi pieces are puffed up, gently smash them with your hand. From here, dress your mochi with roasted soybean flour, soy sauce, and sweet red bean paste.
To Make the Kinako Mochi (Roasted Soybean Flour)
- Mix together 2 Tbsp kinako (roasted soybean flour) and 1 Tbsp sugar in a bowl. Prepare a small bowl with 1 cup hot water.
- Dip the smashed mochi in the hot water, then dredge in the kinako mixture.
To Make the Isobeyaki (Soy Sauce with Nori)
- Mix together 2 Tbsp soy sauce and 1 Tbsp sugar in a bowl. Microwave for 20 seconds to dissolve the sugar.
- Briefly soak the smashed mochi completely in the soy sauce and sugar mixture. Then, wrap with 2 sheets of seasoned ajitsuke nori (dried laver seaweed).
To Make the Anko Mochi (Sweet Red Bean Paste)
- Pull the smashed mochi from both sides and wrap it around a 1 Tbsp scoop of anko (sweet red bean paste). It’s sticky, so be careful when handling.
To Serve
- Serve the mochi immediately while warm.
Nutrition
Editor’s Note: This post was originally published on January 19, 2015. The post has been published in December 2021.
My favorite way to eat mochi is fresh with daikon and soy sauce or with natto, green onion, and nori. My mother would make it for us every year until she passed in 2015. My kids (now adults) love it with a little bit of soy sauce and sugar.
Hi Debra! Thank you very much for reading Nami’s post and sharing your family’s favorite way to eat Mochi! 🙂
What temperature is your toaster oven set to?
Hi Vanessa, It should be 425~450°F!
Thank you for trying this recipe!🙂
I bought a package of 4 types of namakakimochi and wasn’t sure how to prepare it. I Googled it and found that I should soak it for 2 hours before cooking/preparing it. I did, then I broiled it for one minute in the oven. Then, I dipped it in your soy sauce and sugar mixture and wrapped it in a bit of nori. Did I need to soak it first? Did I do anything wrong?
Hi June,
We usually bake or deep-fry Namakakimochi, and it’s to make rice crackers.
It’s different from Kirimochi that is used in this recipe. https://www.justonecookbook.com/mochi-rice-cakes/
We hope this helps!
What temp in toaster oven?
Hi Kat,
The temperature will be around 450°F in the oven. You may also use the toaster, just like you toast your bread.😉
These all look delicious thanks so much!! Brings back memories. If i have frozen Shall i defrost it first before putting in toaster oven? Thanks
Hi Kat,
Is that a frozen KiriMochi?
You may put frozen mochi in a toaster oven, but it will take a little longer to puff up.☺️
I hope this is helpful.
Thank you Nami-san. Sorry I am
not aware that mochi or rice cake is available in a pack and ready to cook. I will try this next time with my favorite anko.
Arigato gozaimasu.
Hi Neri! Let me know how you enjoy the kiri mochi! 🙂
I am an American trying Mochi for the very first time. I found it almost difficult to eat because it is so gummy in the middle, almost making it difficult to breathe with a big glob in my mouth. Is that typical? Is there any way to reduce this effect? A google search told me that people often choke to death on Mochi!
Hi Heather! Thank you for trying mochi for the first time. It is true that some old people (or kid) choke eating mochi. We always say not to stuff yourself with mochi and we eat small bite only! It is indeed a unique texture that I can’t compare it with anything else. It’s chewy, sticky, elastic all the same time.
Did you get Kiri Mochi (like one I showed here)? How did you season it to eat? I can imagine it’s definitely something strange texture you never tried as I can’t find something similar to describe the mochi texture when someone asked me how it’s like… 🙂
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! Can you help? I think it’s made with kinako. It was a bit like a hot chocolate. Thank you!!
Hi Mari! Maybe something like this?
https://www.kurashiru.com/recipes/fc53c165-353e-4c26-b844-95b6ef97cbc2 (Use Google chrome to translate the page to English)
Been seeing mochi blocks in the supermarket not knowing how delicious it is! Finally bought a pack and tried this recipe. It is a success! Thank you Nami!!!
Hi Sabena! OHHHHH! Isn’t it awesome?! You can eat mochi anytime now. 😉 Thank you so much for your kind feedback! xo
Hello Nami! My individually packaged mochi has drops of water(?) on the side of the package. Is it still okay to eat?
Hi Sukogirl! If it appeared recently, I think it is okay. If you see any mold growing inside, I would not eat it. Check to see if there is no mold growth. 🙂
[…] Soy sauce + sugar […]
Hi! I recently bought a pack of kirimochi, whats the best way to store it? Thank you!
Hi Reece! In a cool place, like pantry cabinet. 🙂
Hahahahaha…I’m one of those people who wonders to do with those squares of rock hard mochi. Now I know what to do with it. I I tried the freshly grilled ones in Japan but never knew that it was this simple.
Can I substitute the kinako with Korean Kong garu (roasted soybean powder) or misutgaru (roasted mix grain powder)?
Thanks
Hi Ima! Sure! You can use any seasonings – just adjust the sweetness or savory taste. I’m glad to hear you get to try those “square rock hard mochi” 😀
I make mochi with my tiger mochi maker – if I want to make an filled mochi ( like manju/daifuku, do I have to make it with mochiko? I just realized if I make it with fresh mochi it will have to be eaten right away or it will dry up – it looks like your instruction shows to grill the mochi then put an in the middle and eat right away?
Hi Nadine! I’m jealous, I want to have mochi maker but I probably have no control when it comes to mochi…
You can make daifuku with freshly pound mochi BUT it gets harder when you keep it. To make the mochi softer and last longer, sugar is added and it helps a little bit, but the fresh one just becomes too hard.
So if you plan to eat right away, sure!
My instruction above is how to eat Kirimochi (or fresh mochi) and it’s not daifuku or manju (different things).
https://www.justonecookbook.com/daifuku/
Manju recipe coming soon (this month). 🙂
Finaly, after so many attempts and failures, I managed to make a perfect mochi using my microwave. I tried all three and to my surprise the ones I loved mst were the isobeyaki !!! Ok I am not so much a sweet thooth, but I never thought a sweet rice paste would taste so delicious, almost caramellized-fish dish. I froze some leftover mochi and tomorrwo I am going to thaw them … let’s see what happens 🙂
Hi Rita! I’m so happy to hear you like Isobeyaki! The soy sauce is nice savory flavor. Let me know how frozen mochi becomes… I think… it will be hard…. unless you microwave again or heat up. 😀
Thawed mochi was simply perfec, just as if it was fresh made. I heated on a stone pane rather than in the oven, just to make it faster. It worked marvellously, even better than in the oven. Isobeyaki again … I am getting addicted … I might be developping a Jappanese-taste sense… a big change from boring italian-taste sense people around here have 😀
Hi Rita! I’m absolutely thrilled to hear your feedback. Thank you for writing! How awesome that you’re addicted to something new, and so different from “usuals”. 🙂 Hope you can discover more Japanese food with me. 😉 xoxo