Dish

Kinako mochi

Kinako mochi has a soft, chewy texture and a nutty, slightly sweet flavor. It is made by wrapping small pieces of mochi in kinako, which is then dusted with more kinako.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Kinako mochi originated in the Kansai region of Japan and is a popular snack during the New Year's holiday season.

Dietary considerations

Gluten-free, vegan

Variations

There are many variations of kinako mochi, including ones filled with sweetened red bean paste or chestnut paste. Some recipes also call for adding sesame seeds or matcha powder to the kinako coating.

Presentation and garnishing

Kinako mochi is typically served on a small plate or dish, and is often garnished with a small piece of fruit or a sprinkle of kinako. When making kinako mochi, it is important to work quickly when shaping the mochi, as it can become too sticky if left out for too long. It is also important to use high-quality kinako, as this is the main flavor component of the sweet.

Tips & Tricks

To prevent the mochi from sticking to your hands, dust your hands with kinako before handling the mochi. You can also lightly oil your hands with vegetable oil.