Mochi Magic

October 1, 2020
Becker, owner of the cooking school Kaori's Kitchen, introduces readers to the Japanese treat mochi. Becker's experience as a chef and teacher shines through as she explains the history of mochi, its ingredients, and the required tools in an easily digestible way. Photos labelling the tools and ingredients are also helpful. Becker shares her favorite recipes, both the traditional (steamed daifuku mochi) and non-traditional (microwave mochi). She offers many filling recipes, from sweet bean paste to earl grey truffle, and encourages readers to experiment with creating their own fillings with a list of fresh fruit filling ideas to get started. For readers interested in hosting a mochi party or program, Becker provides a mochi party checklist detailing the amount of ingredients and materials to plan for per guest. This book is a great starting point for chefs new to making mochi, and a wonderful addition to any library collection.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)