japanesefood Newsletter

Japanese Food

December 18 2009 Japanese Food Newsletter

With the holidays in full swing, I have been a busy little elf, coming up with Japanese food recipes that you can enjoy with your family and friends. If you are not familiar with mochi, these recipes should entice you to try it. There are so many ways to enjoy this sticky, sweet confection made from glutinous rice.

I have posted new recipes on the Japanese Food site. Some are traditional while others are a nice blend of East Meets West. Mochi ice cream, anyone?

Practice your mochi-making skills because mochi is an essential new year food and the new year is only a few weeks away!

Here are the latest articles from the Japanese Food site at BellaOnline.com.

Intoduction to Mochi Rice Cakes
White and pasty, mochi does not usually impress first-timers. So why is mochi so beloved and revered in Japan?


Ichigo Daifuku or Strawberry Mochi Recipes
Ichigo daifuku, with a fresh strawberry center, is truly a Japanese treat. Here is the traditional recipe as well as my own that is tinted pink and flavored with strawberry instead of just plain white mochi on the outside.


Isobe Yaki or Norimaki Mochi Recipe
Some of the best foods are humble in nature, like hot buttered toast or, if you are Japanese, norimaki mochi which also is called isobe yaki mochi. Grilled mochi, drizzled with soy sauce and wrapped in crisp nori is a tasty treat.


Chocolate Truffle Mochi Recipe
While not traditionally Japanese, this is a decadent candy recipe that represents the best of the East meets the best of the West. Chocolate and mochi!


Mochi Ice Cream Recipe
Here is a popular new mochi creation: ice cream-filled mochi balls! Fill with any flavor of ice cream flavor you like.


Oh, and this week's Japanese vocabulary word is *amai* which means sweet.

To participate in free, fun online discussions, this site has a community forum all about Japanese Food located here -


I hope to hear from you sometime soon, either in the forum or in response to this email message. I thrive on your feedback!

Have fun passing this message along to family and friends, because we all love free knowledge!

Chidori Phillips, Japanese Food Editor

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