The Mochi Diaries: Chapter 10 – Kaki Mochi 柿餅

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Welcome to Chapter 10 of the Mochi Diaries, Kaki Mochi 柿餅!

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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.

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Now firstly upon opening them I was completely taken aback at the intricate detail that went into producing every single mochi in the box!

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Made to resemble the fruit of which they are flavored the mochi consist of four separate ingredients.

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I translated the important bit of the diagram above that came in the box explaining what they are made of.

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!
3.75/5

Want to read more Mochi Diaries Posts?

The Mochi Diaries: Chapter 9 – Mochitsuki Special Edition 餅搗き増刊

<———– Last

The Mochi Diaries: Chapter 11 – Kagami Mochi 鏡餅

Next ———>

Kaki 柿 (^∇^)

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So Aki 秋 (Autumn) is finally upon us and with it a plethora of new fruits and vegetables become available in Japan.
The one I have been looking forward to since I discovered they were popular here are Kaki 柿 (persimmons).

Pretty much my favourite, fruit I grew up eating 3 or 4 of these every day at the end of every summer back in Australia.
Not that they were all that popular back home, however being of italian decent my grandfather has a passion for growing things, having 2 large trees which would shower us in them each year!!
Oddly enough in Italian イタリア語 persimmons go by the same name as they do in Japanese which is well Kaki!

Slicing one of these up really brought back some fond memories for me of summers growing up in Melbourne and exactly what I have to come home to 🙂

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The only real detractor I could attribute to the Japanese version of these orange gems would be that they ate over packaged (like all Japanese fruit) to the teeth, god back home we would just chuck a couple dozen in a bag! Also being priced at around 130-150¥ each, they are much cheaper than some apples (think 300¥ a piece), however still totally outside of my regular budget, alas they make for a nice treat to remind me of home.
(*^◯^*)

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