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I've never been able to toast mochi! Seems every attempt I've made it does as you say, and poofs up and almost melts like a marshmallow!


Whole Foods sells mochi that's flavored with cinnamon and sugar. Husband and daughter both like it, but I don't have a sweet tooth. Cheese, now, I could go for that!


We do a kagami biraki ceremony at work, but we're not allowed to cut it (bad luck) so we get to hit it with mallets. Pretty fun!


wot dis SMOOSH...dont git zis here, no?

Also, Beans, chile without music is like lacrosse without ambulances; like, what's the point, ay?



Lea, here's a hint (that I should have mentioned in the post): if you dip it in soy sauce on both sides BEFORE toasting it it won't puff up and will be less likely to stick to the grill. Another trick (although you won't get the same grilled flavour) is to put it on a microwave save plate, rinse the whole think and drain most of the water, and microwave briefly. The timing varies but is less than a minute and you really have to watch it. It won't puff up so much as melt all over the place, but melted mochi is much better than charred mochi!

Cinammon sugar mochi? That sounds really good! I'm usually like you though and prefer it savoury. Do try it with cheese!

Jen, that's the proper traditional way, but it only works with the traditional mochi, which will have dried out. The stuff covered in plastic doesn't dry out so it can't be shattered, so we have to risk the bad luck and cut it with a knife.

Baboo, Hideaki would beg to differ with you on that, since he's the one who has to live with me.

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