Japan
Abekawa Mochi
Abekawa Mochi, adapted from the MAFF regional recipe for Shizuoka. Ingredient amounts and cooking instructions are provided below.
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Method
2 clear steps
- 1
Mix the kinako with sugar to taste and a pinch of salt. Grill the mochi until softened all the way through.
- 2
Dip the cooked mochi briefly into hot water to moisten the surface, then coat in the kinako mixture. Serve in small, manageable pieces; sticky mochi can be a choking hazard.
