mochism

notes from someone who thinks about mochi far too much

Why mochi

Pounded glutinous rice that refuses to be one thing. It stretches, it slumps, it springs back when you press it. Fresh mochi is warm and almost liquid; a day later it has opinions.

Daifuku

A soft shell around red bean paste. The best ones are dusted so lightly with starch that your fingers come away clean and your conscience does not.

Grilled kirimochi

Dry squares on a low flame until they puff and split. Brush with soy, wrap in nori. Eat too fast, regret nothing.

Ichigo daifuku

A whole strawberry hiding inside. Cut it in half and it looks like a small eye looking back at you.