Mochi is a Japanese rice cake made from glutinous rice that is steamed and pounded into a soft, chewy and elastic dough. It has been part of Japanese food culture for over a thousand years, and is eaten both as an everyday snack and at celebrations like New Year. In recent years, mochi has become one of the most popular Asian treats in Norway too – not least thanks to mochi ice cream.
What is mochi made of?
The basic recipe is simple: glutinous rice (mochigome), water and often a little sugar. Glutinous rice contains a lot of amylopectin, a type of starch that makes the rice chewy and moldable when it is steamed and worked. This is what gives mochi its characteristic texture.
Many modern versions are made from rice flour instead of whole rice. In that case, glutinous rice flour (often labeled "glutinous rice flour" or shiratamako) is mixed with water and sugar and steamed or heated in the microwave. You'll find this kind of flour in our range of flour. Note that "glutinous" doesn't mean the rice contains gluten – mochi is naturally gluten-free.
The most common types of mochi
Daifuku is the classic filled mochi: a soft rice cake with a sweet filling, traditionally red bean paste (anko). Today there's daifuku with everything from strawberry and chocolate to peanut and sesame.
Mochi ice cream is small balls of ice cream wrapped in a thin layer of mochi dough. This is the version that has taken off internationally, with flavors like mango, matcha, vanilla and strawberry. Serve straight from the freezer – but let it thaw for five minutes first, and the dough turns softer.
Dango are small, round mochi balls on a stick, often served three or four together. Mitarashi dango is glazed with a sweet soy-based sauce, while hanami dango comes in pink, white and green.
There are also varieties like sakura mochi (wrapped in a pickled cherry leaf), warabi mochi and kinako mochi rolled in roasted soybean flour.
What does mochi taste like?
The mochi dough itself has a mild, slightly sweet rice flavor. The texture is the star: soft, chewy and slightly elastic – not unlike a very fresh, soft gummy candy, but lighter and less sweet. The flavor comes first and foremost from the filling or whatever it is rolled in. Matcha mochi, for example, is slightly bitter and fresh, while versions with bean paste are sweet and nutty.
If you love the taste of matcha, you'll find both mochi and more in our matcha collection. The bittersweet green tea pairs perfectly with sweet mochi – try a cup from our tea range alongside.
How mochi is traditionally made
Traditional mochi is made in a ceremony called mochitsuki. Glutinous rice is steamed, placed in a large wooden mortar (usu) and pounded with a heavy wooden mallet (kine). Two people work in rhythm: one pounds, one turns and moistens the dough between strokes. After a few minutes, the rice is transformed into a smooth, glossy and elastic mass that is divided up and shaped into cakes.
Mochitsuki is still an important New Year tradition in Japan, where families and neighborhoods gather to make the year's mochi together. At home, things thankfully go faster: with glutinous rice flour, water and sugar you can make a simple mochi dough in under half an hour.
How to eat mochi safely
Mochi is chewy and sticky, and should be eaten with a little care – this applies especially to small children and the elderly:
- Cut the mochi into small pieces instead of taking it all in one mouthful.
- Chew well and thoroughly before swallowing.
- Have something to drink alongside.
- Don't give whole mochi to small children.
Follow this, and mochi is a completely harmless and very enjoyable treat.
Where to buy mochi in Norway
At FUDI we have one of Norway's largest selections, with over 40 different mochi products – from classic daifuku with bean paste to mochi with mango, matcha, taro and strawberry. You'll find them in our stores at Holmen Senter in Asker and Røa Torg in Oslo, or in our online store with free shipping on orders over 799 kr.
Want to explore more Japanese food? We've gathered everything from noodles to spices in our Japanese kitchen category. And if you feel like making a whole Japanese evening of it, start with our guide how to make sushi at home and finish the meal with mochi for dessert.
Frequently asked questions
Is mochi gluten-free?
Yes, mochi is made from rice and is naturally gluten-free. "Glutinous rice" refers to the rice being sticky, not to it containing gluten. Still, check the ingredient list on filled varieties, since the filling can vary.
How do I store mochi?
Fresh mochi should be eaten within a couple of days and stored airtight at room temperature or in the fridge. Mochi ice cream belongs in the freezer, while packaged mochi from the store keeps for a long time unopened – check the date on the package.
What's the difference between mochi and dango?
Mochi is made from steamed glutinous rice or glutinous rice flour, while dango is made from regular rice flour and shaped into small balls that are often served on a stick. Dango is usually firmer in texture.
Can I make mochi myself?
Yes! With glutinous rice flour, sugar and water you can make simple mochi at home – the dough is steamed or heated in the microwave and rolled in potato starch or cornstarch so it doesn't stick.
