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.

Fresh Mochi

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.

Fresh Mochi, red bean paste

Fandom: enriching lives in culinary ways.

2 thoughts on “Mochi

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