We love mochi (pronounced MO-chee), an Asian-American sweet with roots in ancient Japan.

For more than a millennia in Japan, mounds of pillowy rice dough have been stuffed with adzuki beans and other sweet fillings (photo #1, ice cream mochi, look similar).

A dough of pounded, glutinous (but gluten-free) sweet rice flour is steamed and kneaded until it becomes delightfully chewy and supple, with a velvety texture.

Fourteen centuries later, the sweet fillings were replaced by ice cream at Mikawaya, a Japanese confectionary in Los Angeles’ Little Tokyo.

Mochi found their way to California-based Trader Joe’s, Albertsons, Ralphs and Safeway, and are now in their stores nationwide.

Here’s the history of mochi, from 794 C.E. to now.

For decades, most consumers encountered mochi largely as a dessert item at Japanese restaurants. Now, it’s expanding into the wider consumer marketplace.
 
 
GREAT NEWS: NON-DAIRY (VEGAN) ICE CREAM MOCHI

My/Mo, a leader in ice cream mochi, has a line of delicious flavors made with conventional ice cream (here’s our review).

But with trends to nondairy milks and sustainability, an addition to the line is Mochi Cashew Cream Frozen Dessert.

The ice cream is made from cashew milk. The line is certified gluten free and kosher (dairy) by OK, as well as non-dairy vegan and soy free. The flavors:

 
Mochi are versatile:

 
Here’s a store locator.

For more information, visit MyMoMochi.com.
 
 
MOCHI TIP: Before eating, let mochi soften until you can press them gently like a ripe pear. Gnawing on frozen-hard mochi doesn’t give you the real experience.

[1] Versatile mochi can be served casually or glamorized (all photos courtesy My Mochi).

[2] Four flavors made with cashew milk are dairy-free, gluten-free, kosher and vegan.

[3] Serve ice cream mochi whole or halved.