Mochi 3 Ways: Savory, Sweet and Sippable

Mochi, a traditional Japanese delicacy, is crafted by meticulously pounding cooked short-grain rice until it transforms into a pliable paste, imbued with a delightful chewy texture. Often enhanced with sweeteners and thickeners before being shaped into various forms, mochi is making its way into an array of culinary applications, particularly desserts. In the U.S., for example, mochi has been embraced as a unique ice cream coating, and it is showing up in sweets that range from French toast to cookies.

But mochi’s textural interest also finds a showcase in savory applications,
like bao buns and protein coatings. Perhaps most exciting of all: it’s showing up in the beverage category, where it may be added as a topping or included as “drinkable mochi,” enhancing already-trending drinks like milk tea.

Driving mochi innovation is Gen Z, a demographic that is ready to make this novel treat its own. And with mochi’s vibrant colors and aesthetically pleasing presentations, it’s ideal for social media posts, further contributing to its huge popularity with diners in this generation.

ON THE MENU

APPETIZERS + ENTRÉES

Mochi Cheddar Hush Puppies with Thai chile jam
— Best Quality Daughter, San Antonio

Corn Mochi with goat Gouda, Fresno chile and cilantro
— State Bird Provisions, San Francisco

BEVERAGES

Vanilla-Flavored Black Tea Latte with Mochi Boba, featuring black sugar mochi boba with cream mousse
— Tiger Sugar, based in Taiwan and Ellicott City, Md.

Triple M: Mango slush and coconut cream foam with drinkable mochi on the bottom and a smooth, drinkable cherry mochi topping
— Micha Boba Tea Bar, Stanton, Calif.

DESSERTS + TREATS

Green Tea Affogato: Green tea ice cream, red bean paste, mochi ball, cornflakes, condensed milk and matcha espresso
— Cocoron, New York

Ube-White Chocolate-Macadamia Cookie made with mochi rice
— Fill Bakeshop, Costa Mesa, Calif.

TRY THIS

• Mochi Musubi — Grill a square of dried mochi, then glaze it with a blend of oyster-soy sauce. Top with a thin slice of grilled meat, fish or vegetable, then wrap a strip of nori around the middle.
• Mochi Waffles — Substitute mochiko flour for the all-purpose variety to use in a sweet or savory waffle batter, creating a Liège-type waffle texture.
• Mochi Chicken Nuggets — Toss small chunks of marinated chicken breast or thigh meat in seasoned mochiko flour batter and fry until crispy. Serve with a dipping sauce.