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Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and community activist Frances Hashimoto with help from her husband, Joel.
Lotte originally created Watabōshi (Japanese: わたぼうし "cotton hat or capped with snow"), a bite-size ice cream wrapped in a thin layer of marshmallow in 1980. Marshmallow was quickly replaced by mochi because it was more popular in Japan and the company perfected a technology to keep mochi soft at freezing temperature in 1981.
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.
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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.
Hashimoto expanded on the idea, offering seven flavors of mochi ice cream made by Mikawaya. [1] The mochi ice cream line proved a hit with consumers, expanding Mikawaya from more traditional Japanese pastries like chestnut buns or rice cakes. [1] [2] Mikawaya now sells its mochi ice cream in Albertsons, Trader Joe's, Ralphs, and Safeway. [1]
The coconut custard mochi bars are perfectly chewy and sticky. And the ice cream inside makes them the perfect summer dessert. These mochi ice cream bars are out of this world delicious [Video]
It is popular in the summertime, and often sold from trucks, not unlike ice cream trucks in Western countries. [55] Manjū (饅頭/まんじゅう) is not a true mochi, but a popular traditional Japanese confection made of flour, rice powder, buckwheat, and red bean paste. [5] Yōkan (羊羮) is a thick, jelly-like dessert.