| A telephone call after my visits confirmed that the menu was correct and that the restaurant served mochi ice cream and fried pastries called yakgwa. |
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| After cooking, everyone will be able to enjoy some mochi and try to tenderize some glutinous rice. |
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| Dessert is pure fun: sheets of mochi filled with chocolate and vanilla ice cream are a spiffy spin on the blintz, and a grown-up egg cream is made with stout and carbonated milk. |
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| It has its roots in another mochi, Abekawa mochi, which used to be offered to the spirits enshrined in altars since ancient times during Obon festivals in Shizuoka and Yamanashi prefectures. |
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| Japan's answer to flubber, mochi is a highly glutinous rice that can be rolled out into a sticky, pasta-like wrapper ready for filling with something sweet, in this case home-made red-bean ice cream and green-tea ice cream. |
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| But Nippan Daido, a wide-ranging market of all foods Japanese, has an entire mini-freezer dedicated to mochi — including the subtle thin-shelled kind my family loves. |
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| By the time the dish reaches the table, the starch has softened to create a skin over the creamy tofu that is elastic and not dissimilar to mochi, the Japanese glutinous rice paste. |
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| Dango are related to mochi in that both are made from glutinous rice flour. Dango, however, tend to be dense, sticky, and not stuffed with fillings. |
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| Mochi is a sweet made from rice, which is pounded until it forms a kind of sticky goo, a bit like that white PVA glue you used to get at school. |
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| Mochi rice is slightly coarser and stickier than normal Japanese rice. |
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| Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. |
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