Mochi, sticky rice cake, is eaten at the beginning of the year traditionally in Japan.
I was shocked to find out that Mochi was sold out on December 30th when I went to the Asian grocery store which typically carries a lot of Japanese foods including seasonal items!
I apparently underestimated the number of Japanese people living in this area.
However, the next day our neighbor came for a rescue!
They were able to find Mochi at a different store and got some for me.
There are many ways to enjoy Mochi, but Zenzai (you add a toasted Mochi to sweet bean soup) is one of the popular ones.
This Macha Zenzai is one of its versions.
I initially made this (picture above), where I used straight Matcha.
This was delicious as you can really enjoy the unique bitterness from Matcha and how well it goes with the sweet read beans which is added as a topping.
But I also wanted to try the Matcha “latte” version.
This was also delicious, and probably better received by non-Japanese or people who are not used to drinking Matcha straight.
Can you tell the Mochi was nicely browned and puffed?
Mochi was added to the Matcha latte as well as chestnuts and sweeet red beans.
You now know why Mochi is called “sticky” rice cake?
It’s sticky and stretchy!!
Be careful when you eat Mochi though because every year the number of deaths caused by choking spikes in January in Japan; people die from choking on Mochi.
I am looking forward to enjoying more Mochi dishes the next few days.
Happy New Year, everyone!
