Mochi, a beloved part of Japan’s cultural tradition, is a delicious rice cake enjoyed for centuries. Here’s everything you need to know about this sticky and stretchy treat!
Jump to
- What is Mochi: Are Mochi Really Mochi?
- Types of Japanese Rice Cakes
- Plain Mochi (Kirimochi 切餅)
- Dango (団子)
- Daifuku (大福)
- Ohagi/Botamochi (おはぎ/ぼた餅)
- Sakura Mochi (桜餅)
- Habutae Mochi (羽二重餅)
- Yatsuhashi (八つ橋)
- Are Mochi in Japan Halal?
What is Mochi: Are Mochi Really Mochi?
Here's a truth bomb for you: what many outside Japan think of as "mochi" is often actually gyuhi (求肥). What?! So, I've been lied to my entire life?!
It's easy for people outside Japan to mistake these two as both are some sort of rice cake! So, what are the differences?
MOCHI (餅) is plain in flavor, made by steaming and pounding glutinous rice. This traditional sweet is particularly significant in Japanese customs, especially during New Year's celebrations (Oshogatsu, お正月). It is prepared in a ceremony known as mochitsuki (餅つき), which involves pounding steamed rice until it becomes smooth and elastic.
Mochi will harden at cold temperatures and is used in both sweet and savory dishes.
GYUHI (求肥), on the other hand, is generally sweet, made by crushing glutinous rice, steaming and kneading it with sugar and starch syrup. Gyuhi does not harden easily and is primarily used for desserts.
THIS is the Japanese rice cake that people outside Japan often call "mochi". Although it is not exactly "mochi", it's not wrong to call it "mochi" as it's considered one of the many mochi varieties.
Strictly speaking when we simply say "mochi", it refers to the plain white rice cake made from glutinous rice.
However, various traditional sweets with a chewy (mochi-mochi) texture made from glutinous rice flour, or mixed with starches like kudzu or bracken, wheat flour, or the sweet flavored versions, are also broadly called "mochi".
Don't worry, even Japanese people are unclear about what exactly mochi or its variations are made from.
Types of Japanese Rice Cakes
Plain Mochi (Kirimochi 切餅)
Kirimochi is the classic, simple unflavored mochi that comes to mind for most Japanese people when they hear the word “mochi”.
Made from mochi rice, steamed, pounded, flattened, and cut into pieces, kirimochi is firm as a brick when you first take it out of the package and will turn chewy when you heat it.
Because it’s unsweetened, this mochi is versatile, making it perfect for both sweet dishes like zenzai (sweet red bean soup) and savory dishes.
Dango (団子)
Dango is a chewy treat in a skewer made by mixing water with rice flour, rolled into balls, and steamed to perfection. It comes in various flavors and toppings:
- Mitarashi dango: Coated with a thick, sweet soy sauce glaze that delivers a wonderful balance of sweet-savory flavor—think of it as a chewy, sweet teriyaki treat.
- Kinako dango: Dusted with roasted soybean flour, adding a nutty, earthy flavor that perfectly complements the chewy texture.
Daifuku (大福)
Daifuku is not your plain mochi! It is made with gyuhi and traditionally uses anko (餡こ; sweet red bean paste) as a filling. But it has so many variations that there’s always something new to try:
- Strawberry Daifuku (Ichigo Daifuku): Features a whole strawberry surrounded by sweet red bean paste and wrapped with gyuhi creating a perfect balance of tart and sweet.
- Mochi Ice Cream: A modern favorite! It features a scoop of ice cream encased in gyuhi, combining the cool creaminess of the ice cream with the chewy gyuhi.
Just imagine it like rice cakes with fillings inside.
Ohagi/Botamochi (おはぎ/ぼた餅)
While daifuku is mochi with fillings, ohagi (おはぎ) is daifuku turned inside out! (Well, sort of)
These autumn Japanese sweets are made by mixing steamed glutinous rice with non-glutinous rice and wrapping them in sweet bean paste. The anko can be either smooth (koshian, こしあん) or chunky (tsubuan, つぶあん), depending on personal preference.
Sakura Mochi (桜餅)
A beautiful pink rice cake that embodies Japan spring! Made with sweet sticky mochi rice with a subtle sakura (cherry blossoms) flavor, sakura mochi is filled with anko that perfectly complements the floral notes of the mochi.
But here’s the real charm – with the mochi wrapped in a pickled cherry blossom leaf, it even adds a slightly salty contrast for that delightful balance of flavors.
Depending on where you are in Japan, sakura mochi can look a bit different.
- Kanto Style: In eastern Japan, it is generally made from wheat flour, sometimes mixed with rice flour, rolled thin, and wrapped around the anko filling, kind of like a pink sweet burrito.
- Kansai Style: In western Japan, it is more like a dumpling, with the cherry blossom-flavored rice enveloping the sweet red bean paste.
Habutae Mochi (羽二重餅)
Just like its name, habutae mochi has a smooth, silky texture like the Japanese silk “habutae” (羽二重; literally means “double feather”). The history of habutae mochi dates back over 100 years, closely tied to Fukui's long tradition of silk fabric manufacturing.
Also known as neri-mochi a.k.a kneaded mochi, the process involves kneading glutinous rice flour and sugar into a smooth dough and then shaped into thin cakes.
Yatsuhashi (八つ橋)
Yatsuhashi is a beloved traditional sweet that hails from the cultural heart of Japan—KYOTO.
Made with glutinous rice flour and sugar, what makes yatsuhashi different is the addition of cinnamon and its shape.
Often folded into a triangular shape, it is usually filled with anko. Think of it as a sweet little pocket of joy!
But that’s not all– you may even find versions with various flavors like matcha (green tea) and chocolate, or with fruit fillings like strawberry. Each variation offers a unique twist on the classic flavor, so there’s always something new to try.
All of these mochi look really delicious but onto the million-dollar question…
Are Mochis in Japan Halal?
Since mochi is made from rice, it’s generally considered Halal.
However, be careful with pre-packaged mochi from convenience stores or supermarkets, as they might contain doubtful ingredients like emulsifiers (which can be animal or plant-derived) to give the mochi a longer shelf life. Some may contain liquor or mirin (Japanese rice wine) too.
But what if I want to bring mochi back home as souvenirs from Japan?
It’s not impossible to bring home some of these chewy delicacies. Just like other products, the important point is to check the ingredients.
For a detailed guide on how to check ingredients in Japan, you can refer to this blog: Salam Groovy Japan.
Or, to get rid of the ingredient checking hassle, you can visit JAPANeid Osaka Shop. Located just a short walk from the famous Dotonbori Glico sign.
Alhamdulillah, every snack at JAPANeid has been checked by the Muslim staff, so Muslims can also enjoy them (see how they check the items).
There are plenty of mochi for you to choose at JAPANeid from daifuku to various flavors of habutae mochi.
Plus, you can try the mochi before making your purchase.
Can't Visit Our Store?
If you can’t come to JAPANeid store in Osaka, don’t worry! You can get authentic Japanese mochi delivered to wherever you are from our online store.