In December 2012 I have blogged about mochi ice cream and posted the recipes to make mochi sweet. Now I should correct the name of the mochi sweet which I introduced to you. It is not “mochi” sweet but is “gyuhi” sweets – sweets made from shiratamako flour. To make shiratamako flour glutenous rice is rinsed, soaked, ground and dried. The flour comes in fairly large granules. Here is the another trial of my gyuhi sweet – colored...
Read MoreWho Invented Mochi Ice Cream?
Almost a week ago I had an opportunity to chat with David Nash, sales manager of Mikawaya, LA, at the International Restaurant and Food Service Show at the Jacob Javit Center in New York City. Last December I had posted mochi ice cream blog, so when I passed by the Mikawaya booth and saw the signboard which claims that Mikawaya invented mochi ice cream in America in large letters, I froze in front of it. According to David Nash, Mikawaya, as a bakery and confectionery...
Read MoreMochi Ice cream
In the past I thought that gooey texture found in Japanese (daifuku-)mochi (soft rice cake filled with sweetened azuki beans) won’t be appreciated by the American. Then, one day several years ago on my visit to our dear friend Alan and Fran (very traditional American), in Palo Alto, California, I surprisingly found that Fran stocks mochi ice cream in their freezer. They love the unique texture of the mochi ice cream. If you are a fan of mochi ice cream try this...
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