The cakes, known as mochi, are cute round buns made of soft and chewy rice. The rice is first steamed and then pounded and mashed. Mochi-pounding at a shrine in Tokyo The resulting sticky rice ...

Now he’s 62 and delights in buying as many pink mochi as he wants. Sakuraya is a traditional manju shop, but authentic isn’t really what they’re going for. The last time Mas went to Japan ...

Chef Saito's authentic recipes ... Cut the kamaboko into 5mm thick slices. 4. Place the mochi in boiling water and simmer on low heat for 4 to 5 minutes. 5. Heat the dashi.