Mochi Magic : 50 Traditional and Modern Recipes for the Japanese Treat.

ISBN:

9781635862959

Title:

Author:

Becker, Kaori.

Personal Author:

Becker, Kaori.

Physical Description:

1 online resource (193 pages)

Contents:

Cover -- Title Page -- Copyright Page -- Dedication -- Contents -- A Life and Love in Mochi -- 1. Mochi Making Basics -- The Ingredients -- The Tools -- The Process -- 2. Daifuku (Filled) Mochi: The Dough -- Steamed White Daifuku Mochi -- How To Fill Mochi -- Microwaved White Daifuku Mochi -- Nutella and Strawberries Mochi -- Matcha Mochi -- Chocolate Mochi -- Japanese Plum Wine Mochi -- Rosewater Mochi -- Coconut Mochi -- Mango Mochi with Fresh Mango -- 3. Daifuku (Filled) Mochi: The Fillings -- Tsubu-An and Koshi-An (Sweet Red Bean Paste) -- Traditional Shiro-An( Sweet White Bean Paste) -- Strawberry Mochi , Two Ways -- Vanilla Custard Filling -- Haupia Pudding -- Matcha Cream Cheese Filling -- Black Sesame Cream Cheese Filling -- Strawberry-Rose Cream Cheese Filling -- Taro Paste Filling -- Chocolate and Peanut Butter Filling -- Chocolate Truffle Filling -- Matcha Truffle Filling -- Earl Grey Truffle Filling -- Strawberry-Rose Truffle Filling -- Mochi Ice Cream -- 4. Decorating Mochi -- Easy Decorating Materials and Tips -- Authentic Nerikiri Dough -- Quick and Easy Nerikiri Dough -- Easy Pink Mochi Flowers -- Baby Chick Mochi -- Panda Bear Mochi -- Baby Bear Mochi -- Pig Mochi -- 5. A New Year's Tradition: Pounded Mochi -- Pounded White Mochi -- Yaki Mochi with Sweet Soy Sauce -- Bacon-Wrapped Mochi -- Ozoni Soup (Savory New Year's Mochi Soup) -- 6. Odango: Balls of Fun -- Plain Dango -- Tofu Dango -- Sanshoku Dango -- Matcha Dango with Matcha Sauce -- Zenzai Soup with Odango(Sweet Red Bean Soup with Mochi Balls) -- Matcha Anmitsu with Mango Dango -- 7. Baked Mochi -- Kuri Manju (Baked Buns with Sweet Bean Filling) -- Mochi Cupcakes -- Japanese-Style Mochi Cupcakes with Sweet Red Bean Filling -- Mochi Pancakes -- Plain Mochi Donuts -- Chocolate Mochi Donuts -- Black Sesame Mochi Donuts -- Apple Cider Mochi Donuts -- Coconut Chi Chi Dango.

Chewy Mochi Waffles -- Crispy Tofu Mochi Waffles -- Chocolate Mochi Brownies -- Matcha-White Chocolate Mochi Brownies -- Thank You, Thank You, Thank You! -- Metric Conversion Chart -- Index -- Discover Sweets for Every Occasion!.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2020

Publication Information:

North Adams :

Storey Publishing, LLC,

2020.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5952	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Mochi -- the traditional Japanese treat made of chewy rice dough -- is a popular and versatile vehicle for all kinds of sweet and savory fillings, and easily molded into adorable shapes and characters that define Japan's culture of cuteness. Food writer Kaori Becker's easy-to-follow techniques for creating and cooking with mochi deliver the perfect mix of fun and tradition. Each colorful page brims with recipes for hand-pounded, steamed, and modern microwave mochi; fillings like rosewater, Nutella, black sesame, Oreo Cream Cheese, and Japanese plum wine; mochi-focused goodies like Bacon-Wrapped Mochi, Ozoni Soup, baked goods; and inspiration for shaping irresistibly charming mochi flowers, baby chicks, pandas, and more. Kawaii !!

Author Notes

Kaori Becker is the author of Mochi Magic and a cook specializing in Japanese cuisine. Growing up "hapa" (half-Japanese) in the Bay Area, she was drawn to her mother's Japanese home cooking, especially sweets and baked goods. Together with her mother, Becker runs Kaori's Kitchen, a Bay Area cooking school featuring popular mochi classes. Becker also co-owns The Mochi Shop in Columbus, Ohio.

Reviews (1)

Booklist Review

Becker, owner of the cooking school Kaori's Kitchen, introduces readers to the Japanese treat mochi. Becker's experience as a chef and teacher shines through as she explains the history of mochi, its ingredients, and the required tools in an easily digestible way. Photos labelling the tools and ingredients are also helpful. Becker shares her favorite recipes, both the traditional (steamed daifuku mochi) and non-traditional (microwave mochi). She offers many filling recipes, from sweet bean paste to earl grey truffle, and encourages readers to experiment with creating their own fillings with a list of fresh fruit filling ideas to get started. For readers interested in hosting a mochi party or program, Becker provides a mochi party checklist detailing the amount of ingredients and materials to plan for per guest. This book is a great starting point for chefs new to making mochi, and a wonderful addition to any library collection.