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Hishi mochi (菱餅, [ひしもち] Error: {{nihongo}}: transliteration text not Latin script (pos 1) ) 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.
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.
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.
Fugetsu-Do is a one-of-a-kind confectionary in Los Angeles that still makes sweets the old-fashioned way and has been satisfying cravings for generations.
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.
Mitsuo Nakatani is a mochi master, and to watch him do his work is a genuine thrill. Turning sticky rice into Japan's traditional soft and chewy treat requires pounding, flipping and smashing the ...
Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures. [1] Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin. [2] The mochi is then skewered and grilled.