I was looking at the mound of kabocha squash we had in our house, and wanted to make something creative with them. This is a kabocha squash variation of a white ume plum shaped wagashi sweet I make using gyuuhi. When I look at the row of finished little kabocha squash dumplings, they're so cute that they I can't help smiling. (I know, I'm weird.)If you pass the kabocha squash paste through a sieve again, it will become even smoother, and the gyuuhi will look nice. The texture of the gyuuhi will vary on the water content of the kabocha squash, so adjust as necessary. For 5 pieces. Recipe by Yukiline

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.Be careful not burn yourself when peeling off the skins! When forming the mixture into patties, if it's too sticky, dampen your hands lightly in water. Cooking them in a liberal amount of oil will give them a nice golden color and will enhance the taste, too! Recipe by Mhimawari

I made these the same way you would make potato mochi. I combined cheese and cinnamon with kabocha squash. Recipe by FarmersK

I've posted this recipe here because these daikon mochi were so well-received.I'm going to keep on experimenting with different ratios and/or measurements of the flour and katakuriko, or try mixing in other ingredients.I wonder how they'll turn out if I use joshinko or shiratamako.Maybe you should keep some liquid from the radish in case you need to adjust its firmness later.I've written to steam-fry over low heat to make them soft (so that they're edible for toddlers), but they'll also turn out amazing if you fry them over medium low heat until they're nice and crispy. Recipe by Iku..

Okara is so cheap, yet it's packed with nutrients. I wanted to cook it in a way that's simple, but tasty enough to not get tired of.If the mochi hardens after letting the mochi sit a while, cover it with plastic wrap again and microwave it for a few seconds.The heating time will depend on how much mochi you make, so check on it as you heat.If you're making 3 mochi, 1 minute should be enough to make it nice and chewy. Recipe by Humpty 6

Here's a recipe to make Japanese sweets with canned adzuki and okara. I'm so hooked on this since it's so easy and chewy like daifuku.Adjust the amount of milk depending on the water content of the okara and the canned aduki beans. For best results, refer to the photo from Step 1. It should be slightly runny rather than too dry.Because my microwave is old, I had to heat it for 4 minutes. Start from 3 minutes and extend as necessary. The surface should be white, but not wet when touched.I used sweetened canned aduki beans. When using non-sweetened beans, add sugar to your liking. Recipe by Rinkachan

We received a bunch of mochi for my daughters first birthday and I cut it up and then left it in the freezer for ages. To be honest, I don't really like mochi, but it's considered lucky so it didn't seem right to throw it away.Then I saw a recipe that involved kneading cooked rice into bread dough so I thought, maybe you can make bread with mochi too!?After heating and melting the mochi, add water back to the mix to bring it to 220 g. A lot of water is lost in the heating process.Every oven is different and has it's own quirks, so please adjust this recipe based on how you know your oven works. The information here is just how it works best in my oven. Recipe by Chibato

I wanted to use up ripen bananas to make a sweet dessert.These are really simple and quick to make, and are sweet without sugar.Adjust the amount of katakuriko depending on the size of the banana.Top with honey or maple syrup if you prefer. Recipe by bambi

This kashiwa mochi has a chewy texture with the shiratamako and joshinko. I wanted to make the kashiwa mochi my Grandma used to make for me a long time ago!When you are stretching the dough, if you don't wet your hands, it will stick to your hands. But if you wet your hands too much, the red bean paste will absorb the moisture and become too soft. In that case, it will fall out of its wrap later on, so be careful. This rice cake is very sticky, so thinly grease the oak leaves with vegetable oil before wrapping. It will be easier to remove the leaves when you eat it. For 7 pieces. Recipe by Kkmamacchi

Mimic the shape of a pumpkin, each of these pumpkin mochi has a chewy outer shell and gooey chocolate filling inside. They make a yummy treat for the spooky Halloween season. In this recipe, you'll only need 4 easy-to-find ingredients. Chocolate goes well with pumpkin. However, you can also choose a more traditional filling such as red bean paste or raisin. The pumpkin I use for my recipe is kabocha but any edible pumpkin will do. In order for the little pumpkin mochi to hold their shape after steaming, the consistency of the dough is very important. You want the dough to be soft enough to mold it into shape but not too crumbly. When you read the recipe, you'll see that I didn't add any water to my dough because the consistency is perfect. However, each pumpkin has different moisture content. If your dough is too dry, you can slowly add some more water until you reach the desired consistency. If it’s too wet, add more sweet rice flour. Also, I don't add any sugar to my dough. Feel free to add sugar if you want your mochi to be sweeter.

I was inspired by the potato mochi that's sold at supermarkets and rest areas. So, I tried making it with okara since I had a ton.I think the ones at the supermarket are deep-fried, but toasted mochi is tasty as well.These mochi will harden with time, so microwave them before serving. Recipe by Ryo---ko

One day I came home late from work, and stared at a tofu that was in the fridge. And I was like, "What can I make from this? Deep fried tofu? I can't be bothered with deep frying... so can I make something simple?" So I make this, and it was amazingly delicious. So it's now become a family favorite for when we need one extra dish on the dining table.Work quickly once you add the mentsuyu!!You can just eyeball the ingredient quantities! Recipe by Kuiishinbouneko