Welcome to Chapter 10 of the Mochi Diaries, Kaki Mochi 柿餅!
During a recent trip to Nara I picked up one of these boxes, having quite the affinity for anything Kaki 柿 (Japanese Persimmon) related I was quite excited to have a nom these guys.
Now firstly upon opening them I was completely taken aback at the intricate detail that went into producing every single mochi in the box!
Made to resemble the fruit of which they are flavored the mochi consist of four separate ingredients.
Essentially they are mostly kaki flavored mochi filled with a core of kaki an 柿あん (persimmon flavored red bean paste).
The leaves are made of dango 団子 held in place by a thin piece of konbu 昆布 (dried sea kelp), honestly the konbu is some what annoying since you must remove it before eating each mochi being inedible.
So you ask, ‘but Daniel what is the difference between mochi and dango?’
Well they are pretty much the same thing, the only difference being in the technique used to make them.
When making mochi, you begin by grinding glutinous rice to a paste which is then steamed and l finally pounded into a sticky dough.
Dango on the other hand is made from rice flour that has been mixed with hot water to make a dough, before being boiled in salted water.
Anyhow beyond the novelty of the mochi, the taste was just ok, that said it was more than made up for by the awesomeness of the presentation of the sweets!
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