Mochi, a delicate and springy treat from Japan, symbolizes the blend of tradition and modernity. Known for centuries, mochi ...

I can vividly recall my Vietnamese grandmother making bánh chưng, or savory rice cakes wrapped in banana leaves. For the Lunar New Year, the Japanese celebrate with kagami mochi (or mirror rice ...

Chef Gaby Maeda’s savory carrot mochi are as fun to make as they are to eat. The mochi dish at State Bird Provisions in San Francisco is close to my heart, as it was one of the first dishes I ...

The chocolate is kneaded into the dough while the rice cakes are being formed, making for a truly chocolate-infused variety of mochi. Because kirimochi is dried, you can’t eat these straight out of ...

Although the mochi dough starts out quite sticky ... Roll the balls around every now and then to make sure all the sides get fried. Keep an eye on the oil temperature, regulating when necessary.

After the first bite of the soft, warm, salty mochi, I was completely shocked, super excited, and naturally ate the entire plate. To replicate that moment of discovery, I decided to make a mochi ...