✅ Square, dried Mochi blocks
✅ Japanese rice cakes for sweet and savoury recipes
✅ With handy perforations for easy preparation
✅ Vegan & gluten-free
✅ Authentic origin, direct from Japan
Many people know Mochi as a delicious Japanese dessert. For example, as ice-cold mochi ice cream, daifuku filled with sweet adzuki bean paste, or colourful Dango skewers. But watch out, Mochi can do so much more!
In Japanese cuisine, Mochi – rice cakes made from pounded glutinous rice – are prepared not only as sweet treats but also as delicious savoury dishes. The key ingredient for savoury Mochi recipes is the traditional Japanese kiri Mochi, made from 100% rice flour!
Kirimochi are made by pounding glutinous rice into a fine paste and then pressing and drying it into firm shapes. They are eaten all year round on many different occasions, but especially during the colder months. You’ll be surprised at just how versatile a food kirimochi is.
Kirimochi are usually grilled, boiled or fried – they cannot be eaten raw; instead, they must be heated first. The most popular way to prepare them is grilled Kirimochi. In Japan, a simple toaster oven or even an open fire is used for this.
Alternatively, however, you can also use a conventional oven or a non-stick frying pan. On the outside, Kirimochi become crispy and always remind me very strongly of Japanese rice crackers – on the inside, you’ll be surprised by a soft, slightly chewy texture.
Tip: Kirimochi usually have delicate perforations. This means each block of Kirimochi rice can be halved or quartered again using a large sharp knife!
What you can cook with it:
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Shelf life and storage:
It is best to store Kiri Mochi in a dry place away from direct sunlight. Only unwrap as many Kirimochi from the foil as you need!
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