Japanese · dessert
Mochi (餅)
Mochi (餅) reads sweetness 7.3, earthy 2.7 and umami 2.5 on Palate's 0–10 flavor X-ray — a Japanese dessert, about 24 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 2.5 / 10
- Sweet & Fruity — 7.3 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 2.8 / 10
- Rich & Fat — 2.6 / 10
- Aromatic & Spice — 0.7 / 10
The measured notes (of 18)
Sweetness 7.3 · Earthy 2.7 · Umami 2.5 · Nutty 2.2 · Richness 1.6 · Bitterness 0.8 · Salinity 0.8 · Herbaceous 0.7
What's in it (5)
- 2 cups glutinous rice
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup cornstarch for dusting
- optional filling of 1 cup anko red bean paste
Time & effort: about 24 hr (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 278.3 kcal, 5.1 g protein, 2.6 g fat, 58.6 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Soak glutinous rice overnight, then steam until fully cooked and pound in a mortar until smooth and stretchy, or microwave with water and sugar, stirring until a sticky dough forms.
- Dust hands with cornstarch, portion the mochi, and optionally enclose a ball of anko or ice cream.
- Serve at room temperature.
Dishes with a similar flavor shape
- Sesame Balls (煎堆) — Chinese
- Pounded Yam — Nigerian
- Sour Yogurt Drink (Matsoni / Tan) — Georgian
- Taho (Silken Tofu with Syrup and Tapioca) — Filipino
- Hobak Juk (호박죽) — Korean
Keep reading: what sweetness, earthy, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.