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Cat Chat episode 10: Got mochi?

By Catherine Toth Fox • January 12, 2011 • Musings, The Daily Dish, Videos

What are you going to do with all that leftover mochi in your ‘fridge from New Year’s?

There’s only so much ozoni you can make.

Well, you’re in luck!

Our resident foodie Mari Taketa — who’s probably not eating mochi right now in Seoul — has some innovative ways to spice up that boring mochi, a traditional Japanese food served during New Year’s. (You’ll see mochi in ozoni soup, fried with shoyu or doused in kinako flour.)

According to Mari, all you’ll need is some goat cheese and jelly, peanut butter and — our favorite — Nutella.

Don’t believe me? Check out her twist on mochi on today’s Cat Chat.

Got a topic you want me to cover? Post your suggestions here. We love hearing from you!

***

To read all of Cat’s blogs, visit www.nonstophonolulu.com/thedailydish. Follow Cat on Twitter @thedailydish or send her an e-mail at [email protected]

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Catherine Toth Fox

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26 Comments

  • Reply turkfontaine January 11, 2011 at 10:01 pm

    by now, CAT, talking with her mouthful is her NSHNL signature. look back at the ‘meet the crew’ video piece.

    let’s see: we know Cat is bossy, Cat says Mari is bossy, the Heathen Chinee, Melissa admits she’s bossy. (see ‘fist o’ death’ files) and Diane’s job description is ‘bossy’. J-L is Pinay, so goes without saying. i don’t know about Tracy, but i guess the takeaway is: John, Ed; i feel for ya, guys.

    • Reply johngarcia January 13, 2011 at 11:32 am

      @turkfontaine ahaha! We should re-visit that video and do another round. We need to get more of the crew on ASAP. We have some cooking related chats in mind for nctrnlbst and we need to get Diane and Tracy some facetime as well!

  • Reply matti2d January 11, 2011 at 10:07 pm

    i never get beyond “fry…couple spoons of brown sugar…shoyu to taste”. no need to dress up mochi beyond that . maybe kinako once in a while, but i have to actually make the effort to buy kinako first.

    • Reply nonstopmari January 11, 2011 at 10:25 pm

      @matti2d finally somebody comes forth w/ measurements for the sugar-shoyu treatment! thnx matti.

      re kinako, true. forgot to add that the korean powdered drink mishikaru is a good alternative to kinako-sugar. it has different kinds of roasted beans and comes in individual packets in big bags and tastes pretty much like kinako. can use part of the packet for mochi, then mix the rest w/ milk, soy milk or water and ice and it’s yum.

    • Reply matti2d January 11, 2011 at 10:46 pm

      @nonstopmari i wouldn’t exactly call my “to taste” and “couple of spoons” and exact recipe…more like “what I like”. ymmv.

      one thing i’ve been thinking about trying (but haven’t had all the ingredients available at the same time) is a more savory topping for mochi like braised meats. something like buta kakuni might be too sweet, given mochi’s inherent sweetness, but a something richer like shredded wine-braised shortribs?

  • Reply NeilYamamoto January 11, 2011 at 11:35 pm

    Cat and Mari-

    Awesome video. We used to put sweetened PB in fresh mochi, it was a mixture of PB and granulated sugar to taste. but I wasn’t really a fan of the grittiness of the sugar… I love the kinako sugar on fried mochi… Keep on keepin’ on guys!

  • Reply Ynaku January 11, 2011 at 11:39 pm

    Dasssss ruuunnn fuunnnnneeee veejo, so sorrree, mouf fu o moochi ool shtuk

    Whoo Hoo, got to see Mari. As for bossy, she got you beat, “Here eat this. Hurry up. Now try this”. I was wondering when the wine was going to be mentioned. I think sake would be good here. Maybe the Choya one. Kinda sweet though.

  • Reply Melissa808 January 12, 2011 at 2:01 am

    I love the (non-scary, of course) way that Mari commands, I mean, TELLS Cat to try this, try that, get rid of it! Yes ma’am! And of course the “OMG I’m glad that’s over” sigh at 5:20! LOL

    I just tried microwaving my NY mochi with almond spread. Not almond butter, but a creamy, sweet, amaretto-ish spread. Heaven for almond lovers.

  • Reply WildeOscar January 12, 2011 at 3:11 am

    Mari + Cat + food, you know stuff is gonna happen.

    • Reply Cat January 13, 2011 at 1:58 am

      @WildeOscar I’m surprised we didn’t drink. Well, on camera.

  • Reply MaxMaxMax January 12, 2011 at 5:28 am

    Another great one…

    Cat, a suggestion… get an interview from Maynard James Keenan this weekend. Ask him about his winery in AZ, that would fit in with your other two wine related Cat Chats. Really, any member of TOOL would be COOL to have on your interview STOOL, certainly one to make us DROOL and look like a FOOL, and I gotta quit this… LOL!

    Anyone with connections to get Cat this interview?

    • Reply matti2d January 12, 2011 at 6:45 am

      @MaxMaxMax don’t you mean “lool”?

    • Reply MaxMaxMax January 12, 2011 at 6:48 am

      @matti2d Genius! Hahaha… should have thought of that one! Doh!

  • Reply dbjack January 12, 2011 at 9:23 am

    That was my favorite one yet, loved the drill sergeant!

    • Reply Cat January 13, 2011 at 1:57 am

      @dbjack I’m deathly afraid of Mari. 🙂

    • Reply dbjack January 13, 2011 at 3:05 am

      @Cat Me too… and I nevah met her yet.

  • Reply EurekaGal January 12, 2011 at 9:46 am

    Awww… This is so CUTE! Of course the bossy comments are extremely gratifying, having gone my entire life taking orders from ‘dat one… 🙂 Stocking up on mochi now like a squirrel gathering nuts for a long winter. Gotta survive life in rural America sans Japanese grocery store mochi!

    • Reply Melissa808 January 12, 2011 at 11:22 am

      @EurekaGal in a non scary way of course!

    • Reply EurekaGal January 12, 2011 at 11:41 am

      @Melissa808 of course, of course. More like freaking terrifying, but I think I’ve blocked those episodes out of my memory. 🙂

    • Reply Cat January 13, 2011 at 1:57 am

      @EurekaGal @Melissa808 Am I freaky terrifying??? I KNEW IT! 🙂

    • Reply matti2d January 13, 2011 at 2:33 am

      @Cat,
      I suppose, for a girl, that’s much better than being known as “terrifyingly freaky” (not that there’s anything wrong with that)

    • Reply Melissa808 January 13, 2011 at 3:08 am

      @Cat @EurekaGal uuuuh…..yeah! Sure, sure! We were talking about Cat being scary! Yes! LOL

  • Reply Annoddah_Dave January 12, 2011 at 8:04 pm

    CAT & EO: Fuun video! I think the length is perfect…not too long, not too short, not too “rancid”, but jes right! Look forward to CC, now with all the rain, need to find the perfect umbrella…who in Cat’s world is the resident expert?

  • Reply nathankam January 13, 2011 at 10:56 pm

    Fun segment Cat…and Mari is bossy…but in a good way. LOL! Gonna have to kick up that fozen mochi in our freezer now from two years ago…

  • Reply islandgirlinnc January 14, 2011 at 10:44 pm

    Thanks for the great mochi ideas Mari and Cat! That package of mochi… I found it here at a small Japanese store in Pineville, NC. It was $20! It had individually wrapped maru shaped mochi. It was a bit steep to me. They also had the dried mochi cut into squares but not individually wrapper for a little cheaper. Luckily I found a small styrofoam of mochi in the freezer for about $4. It was easy to fry out of the freezer and then add water at the end to soften. Yummy with kinako sugar or sugar shoyu. I think the jelly with the creamed cheese would taste great with the mochi!

  • Reply nkvball January 16, 2011 at 9:40 pm

    Great ideas, already tried the Nutella version (for all the nuts) and the puffed oven version stuffed with ice cream, YUM!

    Maybe you should do it like wine tasting and spit the mochi out instead of trying to eat it real fast XD.

    Fried mochi goes well with with shoyu and maple syrup! Tastes like kakimochi

    Fun video!

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About Me

About Me
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.

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