
The typical Japanese sweet mochi treat is a chewy, sticky little ball with red bean paste in the center. While I love Japanese food passionately, I have never been able to develop a taste for red bean paste. I don’t like beans in my dinner and I like them even less in my dessert. The taste isn’t bad, actually, but the texture… eeeeuw. Maybe there really are some things you just have to grow up with.
But ice cream – who can argue with that? What’s more, the mochi coating on these isn’t as sticky or chewy as traditional mochi, so it’s probably more acceptable to an American audience.
Or so I would have thought. Personally, I am crazy about these. But when a friend served them to her family, she says that they all basically ate the ice cream out of the inside, and said that the mochi was a nice coating to keep the ice cream off your hands. And these were Californians, who in general have plenty of chances to be exposed to Asian cuisine.
But, Trader Joe’s has faith, apparently – they’ve started carrying the Mikawaya brand. So I was planning to tell you to run right out and get these wonderful things, right at your Trader Joe’s, even if you aren’t near an Asian market.
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