Wholesale Mochitsuki

A joyful love letter to mochi—the delightfully chewy rice cakes that bounce between sweet and savory—conveyed through sparkling narrative and 60 irresistible recipes. Explore the history, culture, and tradition of mochi and mochitsuki (community mochi-making events) in this visually rich cookbook. Author Kristen Morita, who shares recipes inspired by her heritage on her Mochi Mommy blog, invites us all to join her on a “warm, squishy, delicious journey” as she demonstrates mochi-making and the integral role of mochi in Japanese cuisine and expat communities from Hawai‘i to the mainland United States. Learn how to make fresh, authentic mochi at home, and then use it as an ingredient in daifuku (small round mochi stuffed with sweet filling), Hawai‘i-style butter mochi, savory dishes, and American desserts with a little extra bounce, such as donuts, muffins, and brownies. A chapter on holidays and occasions offers recipes for traditional mochi treats eaten throughout the year in Japan for cherry blossom season, Girls’ Day, the autumn equinox, and more. Step-by-step instructions, mouthwatering photos, and playful illustrations accompany such recipes as: * Mochi Banana Bread * Peanut Butter Daifuku using chocolate gyuhi * Pumpkin Butter Mochi * Grilled mochi with assorted toppings, like soy sauce and chili crunch * My Grandma’s Ozoni, a New Year’s soup * Hanami Dango, skewered tricolor dango in honor of spring * Plus, three versions of mochi donuts! Baked, boiled, steamed, grilled, stuffed, and for breakfast, lunch, a snack, or dessert: You can make mochi in all its delicious iterations right in your own kitchen with this charming book to show you how. IRRESISTIBLE RECIPES: For beginners and experienced mochi-makers alike, these recipes make it easy to prepare and experiment with mochi at home. Those who already know, love, and use mochi will delight in the special occasion and savory recipes, while the "Modern Mochi" chapter, with American baking crossover recipes like mochi waffles, muffins, and cornbread, provides an entry point for those less familiar. FROM THE MOCHI QUEEN: A fourth-generation Chinese-Japanese American, Kristen Morita learned to make mochi at a young age from her grandmother. Her popular blog is called Mochi Mommy, as it's one of her favorite things to make. If you'd love to learn how to make mochi treats, Kristen is the ideal teacher! UNIQUE & INFORMATIVE: This distinctive cookbook is also an insightful look at the culture of mochi, featuring interviews with shop owners in Hawai‘i, historic images of mochitsuki in Japanese American internment camps, and stories of Kristen's own family preserving their traditions through food and holiday celebrations.