Posts Tagged mochi

Nobu West Rice Pizza

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/01/20/sweet-peanut-crusted-mochi-taiwan-style/ As a process of learning how to use mochi flour, and in particular, shiratamako, I thought I would try to make the Nobu West Rice Pizza, (p 192, 193).   In keeping with making microbatches of the recipes I was learning how to make, I determined that what I need […]

, , , , ,

Leave a comment

Sweet Peanut Crusted Mochi, Taiwan-Style

So I recently purchased some shiratama-ko from Ebisuya in Medford, MA and I wanted to get acquainted with the product with an eye towards replicating Iron Chef Michiba’s shiratamako with meringue enhanced mochi for his ozoni soup.  So one recipe I thought I would try was  Chef Che-wen Wang’s Omochi With Peanut recipe (The Heavenly Gift Of Chinese […]

, , , , , , ,

Leave a comment

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. 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 […]

, , , , , , , , , ,

Leave a comment

Domyojiko Mochi With Red Bean Filling

Previously, on tastingmenu.wordpress.com – *  https://tastingmenu.wordpress.com/2011/12/10/nobu-creme-brulee-azuki-red-bean-flavor/ So I was thinking about trying to make Iron Chef Morimoto’s Natto dessert. Yes, NATTO DESSERT. But first, I had to learn how to make domyoji-ko mochi. A thank you to Abbie-chan@Ebisuya in Medford for helping me out to source the domyoji-ko. So to do that, I thought I’d […]

, , , ,

Leave a comment