This mochi is Japanese-inspired but please note that in no way do I claim this to be the authentic way of making traditional Japanese mochi. I tend to use the term mochi loosely to connotate ...

Azuki & Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose If you've ever had mochi (or manju), you'll know that you can't eat just one. Its contrast of light yet densely chewy texture and mild ...

In Japan, mochi is still eaten during the New Year season by the vast majority of people — nearly 90% of respondents in a 2001 survey commissioned by a Japanese sake maker, Konishi Brewing Co. Ltd.

Between Christmas and New Years, Fugetsu-Do Confectionery is the biggest producer of Japanese Mochi. It's estimated that they'll make 30,000 pounds of Mochi just in the last few weeks of December.

In a small shop nestled in Los Angeles’ Little Tokyo neighborhood, a small but popular Japanese confectionary shop called Fugetsu-Do is turning 120 years old. Though this is a remarkable ...

Mochi is a traditional Japanese dessert, but Americans have caught on to just how delicious it is—and grocery stores like ...

The edges of the mochi get slightly crispy and caramelized as they bake, and the resulting dessert is chewy, buttery, firm-yet-gooey, and sweet, yet perfectly balanced by the nutty toasted sesame.

Butter mochi is a popular baked Hawaiian cake, made with the same rice flour, condensed milk, and coconut milk. And the mochi you’ve probably seen in big name U.S. supermarkets: pastel and ice ...