This is the technique we have been using for a long time at my parents' house.To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke

I had a craving for ohagi rice cakes, but if I make a lot, I end up with too many leftovers. So I came up with this recipe to easily make a small portion of mochi.It's easier to work if you put some water in a bowl for wetting your hands (since the mochi sticks to your hands)Measuring the tsubu an and rolling it into balls before microwaving the mochi makes the work easier. Recipe by Jinpiyo

My husband hates koshi-an (smooth bean paste)! He'll only eat chunky bean paste, so I decided to make these myself.Wet your palm well in Step 6, or the dough will stick to your hands and be hard to handle. Recipe by Chikayan

My grandma used to make this for me when I was a child, using the mochi rice cakes left over from New Year's.If you soak the grilled mochi cakes in boiling water, they will turn soft.Combine the kinako and sugar in the ratio that you like.You can cut up the mochi cakes if you like too. Recipe by doiko

I used to always toss out leftover rice, so I thought of a way to use it.In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains.In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx

I figured I could make okara like this if I could do it with tofu.It was a huge success when I tried it out.I tried various combinations and ingredients, and came up with this recipe.It is full of dietary fiber, and great if you're on a diet.Rolling this into small balls helps the kinako stick better, and it is delicious.There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko

I was trying to come up with ways to use mochi cakes, and this is what I created.The baking time in your toaster oven will probably be different from mine, so please check on the gratin while it's cooking and adjust the time.I think you can use any number of additional ingredients besides the mochi. Try with whatever you have in your refrigerator. Recipe by Minaichigo

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

I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf...I wanted to make a sakura mochi easily, so I came up with this recipe.-A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red.-A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty

I wanted to make an easy Gohei Mochi recipe to cook at home. This recipe requires only a stick, plastic wrap, and a grill! Sweet sticky rice is already sticky, so you don't need to mash it. That makes this dish easier.The miso mixture burns easily, so adjust the heat and grilling time accordingly. You can also use walnuts instead of sesame seeds. The cooking methods and shape of the rice cakes might differ in different areas. I created this recipe so that people can make this dish at home. Recipe by handmadecafe

My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe!The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro

Making dashi stock is a pain and I hate that you need to dirty a pot to use mentsuyu! Then I remembered my mom's ultimate lazy recipe.This is the ultimate "lazy" recipe for zouni. There aren't any hints. Just eyeball the ingredients. Recipe by Natsumomomama