Tasty Treat. I found myself in an Asian market yesterday. Much to my delight, they had fresh mochi. I’m always there for mochi and/or daifuku. Before eating the last few pieces with coffee for breakfast this morning, I snapped a few pictures for you.
For the uninitiated, mochi is made by pounding rice until it’s sticky/stretchy. In deserts like this, it’s sweetened and wrapped around a filling. Anko (red bean paste) is classic, but you’ll find all sorts of variations.
Fandom: enriching lives in culinary ways.