Dish

Kurumi mochi

Kurumi mochi is made by pounding glutinous rice into a sticky paste, which is then shaped into small balls and filled with a sweetened walnut paste. The mochi is then dusted with kinako (roasted soybean flour) or cocoa powder. It has a chewy texture and a nutty flavor. Kurumi mochi is often served with green tea.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Kurumi mochi originated in the Kansai region of Japan and is traditionally eaten during the New Year's holiday season. It is said to bring good luck and prosperity for the coming year.

Dietary considerations

Gluten-free, vegan, contains nuts (walnuts)

Variations

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

Presentation and garnishing

Kurumi 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 or cocoa powder.

Tips & Tricks

When making kurumi mochi, it is important to use glutinous rice flour, which is different from regular rice flour. It is also important to work quickly when shaping the mochi, as it can become too sticky if left out for too long.