Oops! I forgot to buy chocolates for my husband! I hope this will be okay this year. This year, I substituted pre-cut mochi for the shiratamako to make it easier. I made matcha flavored ones with the time I saved.Use a pastry brush! Even sticky mochi dough can be formed easily with it. You need a pastry brush, mini spatula, non-stick parchment paper, heatproof container, plastic wrap, knife, container for double boiler. Prepare these items! Recipe by Mitsuzou

When we eat mochi for New Years, I always make it like this.My mother used to make it for me when I was a child. I love it even more than I like mochi cakes in soup.You don't have to wrap the mochi cakes in nori seaweed, and you only need 1 plate. This is easy, so you can have mochi even in the morning.In addition, by using plastic wrap the mochi won't get stuck to the plate, so cleanup is easy. Recipe by yakopuyo

I came up with this recipe since I was tired of the regular isobe yaki (mochi with seaweed).You can also use vegetable oil, but sesame oil is fragrant and delicious. For those who like it on the sweet side, add a little sugar to give it a mitarashi-like touch. Recipe by Mizukichi

We just finished pounding mochi, and tried eating it like this for lunch and it was delicious.If you have just-pounded fresh mochi, tear it up with your hands and arrange it on the place. If you have grilled mochi, dip it in hot water and then arrange it on the plate. Recipe by meg115

Although my child has food allergies, I wanted his to eat the same things as his brothers. That's how this recipe came about.It's better to stir the mochi for a couple of times when microwaving.Watch the mochi and adjust heating time (our microwave was at 700 W). The results will vary depending on the kind of mochi. Recipe by Toshihaya

When I was small, my mother used to make this for me whenever it was the mochi pounding season.This dish is like mixing mochi into a heavily seasoned cabbage stir-fry with lots of soup.The key is to use a substantial amount of oil. Recipe by Yomoya

Potato mochi (Imo-mochi/芋餅) is a local cuisine from Hokkaido, Japan. Because we use starch, it becomes very chewy. My favorite way is to add cheese in the middle of potato mochi. It's really nice to serve hot when the cheese is melting!

Everyone will think they're truffles, but they're not! The mochi is easily made in the microwave. My in-laws loved these. Try different flavors and coatings for a colorful collection.Match the cheese to the chocolate. This time, I used a strawberry-flavored chocolate bar sold in stores. Other fruit flavors or white chocolate also match well. Melt the chocolate in a double broiler at about 50°C. I also think that if the temperature of the cheese is too low, it will cause the chocolate to harden, so leave it in a warm room for a while before using. In order for the milk and rice flour to blend together, make sure to finely grind the rice flour. For 1 serving, 6 mochi. Recipe by Mitsuzou

I usually pound mochi rice to make it, but I tried using cut mochi this time to simplify things a bit. Since I've discovered I could use cut mochi to make spongy buttered mochi, here's the recipe for you to try!I recommend you soften the store-bought mochi decently before mixing because it's quite sticky. Use homemade mochi or Japanese rice mochi for the best results.It's really soft when it's done, so please chill in the fridge (or in the freezer if you're rushing) before slicing. Take care to coat the sliced surfaces of the mochi so they don't stick together! Recipe by Rei no oryouri

I tried combining all of my favorite things together, and it came out pretty well.I use a mixture of half almonds and half walnuts, but if you'd like, you can use double the amount of just one type of nut. Once you've added the soy sauce take care not to over-cook. Recipe by John Lee Cooker

I had something like this cheese-filled potato dumpling at an izakaya (Japanese gastropub), and it was delicious so I decided to recreate it.Add the katakuriko while the potato is still hot and knead well.You can use cream cheese instead of pizza cheese. Try out various kinds of cheese! For 4 dumplings. Recipe by FarmersK

I had some mochi and wanted to eat them in a different way so I tried in a gratin.I thought it would taste pretty good with yakiniku sauce, so I gave it a try!Since the miso in the ingredients could be difficult to blend in, use a whisk to blend it in thoroughly.It tastes best if the liquid is thoroughly drained from the grated daikon radish. Recipe by Satomiwa