Squishy, elastic, and creamy—if you’ve tried mochi before, you know how impossible it is to do justice to their signature iconic texture. In Japan, where mochi originated, they’re typically enjoyed ...
Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Everyone knows me for my butter mochi. It’s been my go-to potluck dish for over a decade, ever since I learned how ...
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