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Imported By : Vitaminskart Manufacturer : Bellissima Mochi is made from a short grain japonica glutinous brown rice which has been steamed, pounded into a paste and shaped into blocks and dried. The best mochi has a perfect balance between viscosity and elasticity but this requires exceptional skills as it is especially difficult to perfect when using brown rice Supremely versatile, easy to cook and generally served as the main ingredient of a meal. Traditionally, it is included in the first meal of the Japanese New Year, usually in soup or stew It can be oven baked, grilled, pan-fried, deep-fried, or even boiled. To oven-bake, cut mochi into 1-1.5” squares and bake in a pre-heated oven for 8-10 minutes. They will puff up and when done are brown and crispy on the outside and chewy on the inside. If cooked too long, the surface cracks and the soft part inside oozes out Serve with dips or fillings of your choice such as tamari and maple syrup for a delicious sweet snack. Also great wrapped in toasted nori with a tamari & ginger dip or cut into bite sized pieces and add to soups or stews just before serving as crispy crouton Mochi is made from a short grain japonica glutinous brown rice which has been steamed, pounded into a paste and shaped into blocks and dried. The best mochi has a perfect balance between viscosity and elasticity but this requires exceptional skills as it is especially difficult to perfect when using brown rice Mochi is made from a short grain japonica glutinous brown rice which has been steamed, pounded into a paste and shaped into blocks and dried. The best mochi has a perfect balance between viscosity and elasticity but this requires exceptional skills as it is especially difficult to perfect when using brown rice Supremely versatile, easy to cook and generally served as the main ingredient of a meal. Traditionally, it is included in the first meal of the Japanese New Year, usually in soup or stew It can be oven baked, grilled, pan-fried, deep-fried, or even boiled. To oven-bake, cut mochi into 1-1.5” squares and bake in a pre-heated oven for 8-10 minutes. They will puff up and when done are brown and crispy on the outside and chewy on the inside. If cooked too long, the surface cracks and the soft part inside oozes out. Serve with dips or fillings of your choice such as tamari and maple syrup for a delicious sweet snack. Also great wrapped in toasted nori with a tamari & ginger dip or cut into bite sized pieces and add to soups or stews just before serving as crispy crouton See more product details,Mochi is made from a short grain japonica glutinous brown rice which has been steamed, pounded into a paste and shaped into blocks and dried. The best mochi has a perfect balance between viscosity and elasticity but this requires exceptional skills as it is especially difficult to perfect when using brown rice,Supremely versatile, easy to cook and generally served as the main ingredient of a meal. Traditionally, it is included in the first meal of the Japanese New Year, usually in soup or stew,It can be oven baked, grilled, pan-fried, deep-fried, or even boiled. To oven-bake, cut mochi into 1-1.5” squares and bake in a pre-heated oven for 8-10 minutes. They will puff up and when done are brown and crispy on the outside and chewy on the inside. If cooked too long, the surface cracks and the soft part inside oozes out,Serve with dips or fillings of your choice such as tamari and maple syrup for a delicious sweet snack. Also great wrapped in toasted nori with a tamari & ginger dip or cut into bite sized pieces and add to soups or stews just before serving as crispy crouton