A Beginner’s Guide to Japanese Mochi: More Than Just a Sweet Treat

Before our trip to Japan, mochi wasn’t new to us. I had eaten the soft, chewy rice cakes with different flavoured fillings before, and mochi ice cream is fairly easy to find here in Canada. I already knew I liked it.

But apparently, there was still a whole side of mochi I hadn’t discovered!

Our Fruit Mochi Surprise in Osaka

On our second day in Osaka, we stopped at a small stand selling beautiful little mochi filled with fresh fruit. I chose watermelon, kid 2 picked grape, and kid 1 went with mango.

I knew we were buying fruit mochi, but I was still surprised when I bit into mine and found an actual piece of watermelon inside. I was much more used to mochi with a flavoured filling, so the combination of the soft, chewy outside and fresh, juicy fruit was completely different.

And unfortunately, I have no pictures of them.

We ate them too fast!

So while there is no photographic evidence of our first fresh fruit daifuku experience, they definitely made an impression.

So, What Exactly Is Mochi?

Mochi is a traditional Japanese rice cake made from glutinous rice. Despite the name, glutinous rice doesn’t actually contain gluten. The word refers to its sticky texture.

Traditionally, the rice is steamed and then pounded until it becomes a smooth, stretchy dough. Mochi itself has a fairly mild flavour, so it can be used in both sweet and savoury foods.

There are many different ways to eat it, which is something I didn’t fully realize before visiting Japan.

Mochi and Daifuku Aren’t Quite the Same Thing

Outside Japan, we tend to use the word “mochi” for many of those little round, chewy Japanese sweets. But technically, many of the treats we call mochi are actually daifuku.

Daifuku is mochi wrapped around a filling. One of the traditional fillings is anko, a sweet red bean paste, but today you can find all kinds of variations.

There are versions filled with custard, matcha cream, chocolate and many other flavours.

And, of course, there is fruit daifuku.

What Is Fruit Daifuku?

Fruit daifuku combines soft mochi with fresh fruit. Strawberry daifuku, or ichigo daifuku, is probably the best-known version, but strawberries are definitely not the only option.

During our visit, we found watermelon, grape and mango, and depending on the stand and the season, you may see other fruits as well.

Some fruit daifuku include anko or cream along with the fruit, while others really let the fresh fruit take centre stage.

The combination of chewy mochi and juicy fresh fruit works surprisingly well.

What About Mochi Ice Cream?

Mochi ice cream is another variation and probably one of the easiest types to find outside Japan.

Instead of red bean paste, fruit or another traditional filling, a thin layer of mochi surrounds a small ball of ice cream.

We can easily find mochi ice cream in Canada, with flavours ranging from mango and strawberry to matcha and chocolate. I already liked those long before our Japan trip.

But mochi ice cream is actually a relatively modern creation compared with traditional Japanese mochi. If that is the only type you have tried, there is much more waiting for you in Japan.

There Are So Many Types of Mochi

Once you start looking, you realize that “mochi” covers a much bigger variety of foods than those familiar little round sweets.

There is plain mochi, which can be grilled or added to soups. Sakura mochi is a pretty pink sweet traditionally eaten in spring and wrapped in a salted cherry leaf. Warabi mochi is a soft, jelly-like summer dessert that is quite different from rice-based mochi. You may also see mochi topped with kinako, a roasted soybean flour.

And those are only a few examples.

You definitely don’t need to learn all the names before going to Japan. Part of the fun is simply trying something that looks interesting.

Where Can You Find Mochi in Japan?

You don’t have to search very hard.

Mochi and daifuku can be found in traditional Japanese sweet shops, markets, department-store food halls, supermarkets and even convenience stores. You may also come across small specialty stands with displays full of colourful daifuku.

If you see fresh fruit daifuku, I definitely recommend trying one.

And don’t assume that strawberry is your only choice. Look at what is in season and see what is available that day.

A Few Tips If You’ve Never Tried Mochi

The texture is probably the first thing you’ll notice. Mochi is very soft and chewy, which is part of what makes it so good, but it can be quite different if you aren’t used to it. Take small bites and chew it well.

Fresh daifuku is also best enjoyed fresh. If you buy some while exploring Japan, I wouldn’t plan on carrying it around in your bag all day.

And try more than one kind!

If you don’t like red bean paste, that doesn’t mean you won’t like mochi. Try custard, cream, fruit or another filling instead. Likewise, if your only experience has been mochi ice cream, traditional mochi and daifuku can be very different.

One More Little Food Discovery in Japan

Food was one of the things we were excited to explore during our three weeks in Japan, and some of the most memorable things weren’t elaborate meals. Sometimes they were just little treats we spotted while walking around.

Our fruit daifuku in Osaka was one of those discoveries.

I stopped at the stand already knowing that I liked mochi. I walked away realizing that what I knew as “mochi” back home was only a small part of what was available.

And apparently, the watermelon one was good enough that taking a picture never even crossed my mind until it was gone.

I guess we’ll just have to try it again next time!