Ingredient Alert: Mochi Rice Flour – Domyojiko And Shiratamako

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2014/06/16/domyojiko-mochi-with-red-bean-filling/

Ebisuya in Medford, MA  is now carrying both Domyojiko AND Shiratamako.

Shiratamako on the left, Domyojiko on the right

I’ve discussed domyojiko before in making a dessert from Iron Chef Morimoto.  I started getting interested in the Shiratamako after seeing the Kurogi v Michiba yellowtail battle during the 2018 holidays where Iron Chef Michiba made a shiratamako/egg white mochi for his ozoni soup.  I’ve also been looking at Nobu Matsuhisa’s Rice Pizza (Nobu West , p. 192, 193) for quite some time now and wondering how I could approach this recipe.  I think the first thing I’d like to try  is to make a classic Taiwanese Sweet Peanut ‘Dust’ Mochi dessert for my wife based on the Chef Che-wen Wang’s Omochi With Peanut recipe (The Heavenly Gift Of Chinese Culinary Art – Fukien Cuisine , p 168,169).

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