Mochi mochi! (read like moshi mosh!)
(I already ate some when I took this shot, lol-can't resist!)
I was so ecstatic receiving this "pasalubong" from Senpai (sort of) from Japan. Kuya O came to Vienna to do some research and I am really ecstatic to have someone like him. I can't remember when was the last time I had an intelligent conversant around. ;) Before coming to Vienna he asked me what I want for pasalubong and I can't really tell him what since I have a lot in my head...I asked for Naruto Kamaboko which is not that easy to bring because it should be frozen...he anyway brought me some!!! (Awesome!) Along with it he brought this big mochi package....yaaay! (I would have loved the Hoshi No Ojisama/Little Prince but asked too late, lol.)
I found a new colorful subject for food photography! :) These treats are as yummy as they look! I love the green tea flavor best! Mochi is Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. The rectangular version reminds me of tikoy which is also a favorite! (Coincidentally, I remember them now that it's the Chinese NY.)
Orange and Pistachio
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Sakura and Kuri (Cherry and Chestnut)
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Ohagi,similar to mochi and are covered with sweet beans, sesame, or so on. The name, ohagi, came from autumn flower, hagi (bush clover).The most popular ohagi topping is anko (sweet azuki beans) as anko is often used in Japanese sweets. Another popular topping is sesame. Black sesame seeds are used for ohagi topping. Also, soybean flour called kinako is used for the topping. Azuki beans, sesame seeds, and kinako flour are all nutritious, so ohagi can be good sweets for you.
Looking at these photos again make me wanna eat everything in the box...but happiness is sometimes sweeter with a bit of patience...so yeah, I'll wait until tomorrow hihi.
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