Mochi See Mochi Do


When I was growing up, my Dad used to love manju (he still does), a traditional Japanese confection containing red bean paste surrounded by mochi, a soft rice cake. I used to poke the ones in the Oriental markets to see if they were soft. If they were hard or tough then they were not fresh and I wouldn't buy them.

Several years ago, my uncle showed several of us how to make fresh manju. It wasn't long before I started filling them with Nutella and peanut butter instead of the red bean paste. I started making them for family gatherings, potlucks and as presents.

Earlier this year (Summer 2012) I donated several varieties for a charity bake sale. The response from some of the attendees blew me away. They liked and even asked what the name of my business was. Of course, at the time I didn't have a business. The next day, my cousin Robin Yukiko called to tell me a friend of hers liked my treats and said that I should start a business! She was excited and wanted to support me in making this happen. Thank you, Robin!

About Mochi and Manju

Mochi is a rice cake made from glutinous rice. Manju is filled mochi. Growing up I didn't really know the difference. When I would share these treats with friends, nobody knew what manju was and they always gave me a funny look. They did recognize the term mochi, however. Probably from the mochi ice cream that is widely available or the little mochi bits you can add to frozen yogurt.

All Mochi See Mochi Do products are 100% hand made with quality ingredients and absolutely no added chemicals or preservatives. Some of the filling ingredients, like the Nutella or peanut butter may already contain preservatives, but I will never add them.

Here is a link to show how mochi is made the old fashioned way, by pounding the glutinous rice.

Fresh is Best!

There is simply no comparison between freshly made Mochi/Manju and product that is more than two days old. One of the worst things to do to fresh Mochi is to place it in the fridge, because it begins to stale quickly, the taste and the texture of the mochi declines rapidly. Fresh bread reacts in a similar fashion when it is placed in the fridge.

Freezing does prolong the freshness of the mochi, although it is not as good fresh, as long as you let it thaw for at least an hour it will still be very good.
I do not recommend re-freezing mochi that has been thawed. any product ordered should be picked up and consumed quickly or frozen immediately.

Because of the freshness issues, currently only local orders will be accepted.

Local orders may be picked up at Tomo Sushi Bar & Grill during their normal business hours.

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