mochi

What to do with kirimochi?

I'm visiting Tokyo right now (until Monday only! :( ) and was given some kirimochi (hard mochi cakes). I was wondering if Maki had any recommendations on how to cook/prepare it? I've been looking on the internet and so far all I've seen is frying it, or cooking it in the microwave oven, with soy sauce, etc. Any other ideas?

Thank you :)

Product Testing: Mochi

So, I was browsing my local Health Food Store this week. As I was searching for Non-GMO tofu (they had none, the hypocrites) I saw this product, which I had noticed on previous trips.

It was labeled "Break-And-Bake Mochi". I figured I'd give it a whirl.

Please enjoy my flikr set detailing my experience with this product:
http://www.flickr.com/photos/44171194@N03/4320246527/in/set-721576233239...

If you don't want to do that, here is the summary:

Don't buy this product. Mochiko is cheaper, and tastes better.

Mochi crush

So, a few years ago my friend Min taught me to make this mochi-esque dessert/snack/treat: Mix sweet/sticky/glutinous rice flour with enough water to make a batter with the consistency of heavy cream. Pour that onto a buttered flat plate or flat form so that you have a nice large 1/8" or 1/4" flat pool of batter. Microwave or steam (microwaving is vastly faster for me) for a minute or two, watching carefully. The batter is cooked when it has changed from bright opaque white to a more translucent white/pearly grey. continue reading...