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Mochi, fruit of Gardenia jasminoides, water caltrop, Gnaphalium affine Hishi mochi ( 菱餅 , [ひしもち] Error: {{nihongo}}: transliteration text not Latin script (pos 1) ( help ) ) is a symbolic Japanese sweet associated with the Hinamatsuri "Girl's Day" festival, which coincides with the calendar date for Xiuxi (上巳).
Hishi mochi is a ceremonial dessert presented as a ritual offering on the days leading up to Hinamatsuri, or "Girls' Day" in Japan, on March 3 every year. Hishi mochi is rhomboid-shaped mochi with layers of red, green, and white.
The Kahiki restaurant was built from July 1960 to early 1961. It opened its doors in February 1961. [3] In 1975, designer Coburn Morgan drew up plans for an expansion to the restaurant, including a treehouse dining space and museum. Around this time, plans were also drawn for a smaller tiki restaurant that could be replicated for a Kahiki ...
Chef Gaby Maeda’s savory carrot mochi are as fun to make as they are to eat. ... as it was one of the first dishes I created for the restaurant. It was born out of a kombu cooking challenge that ...
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen. Every New Year's Day, the author makes Ozoni, a warming Japanese New Year's soup.
In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
Mugwort is a vital ingredient of kusa mochi (rice cake with mugwort) and hishi mochi (lozenge rice cake), which is served at the Doll Festival in March. In addition, the fuzz on the underside of the mugwort leaves is gathered and used in moxibustion .
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