Kinako mochi
Mix the kinako, sugar, and salt in a plate.
Lightly dip the soft mochi in warm water to moisten the surface, then roll it in the kinako sugar mixture until evenly coated.
Note: If using dried kirimochi, boil until soft, then proceed the same way.
Walnut Sauce Mochi
Place the walnuts, warm water, soy sauce, and sugar in a blender or food processor. Blend until smooth and creamy.
The sauce will turn pale and slightly milky as it emulsifies — blend well until the texture is thick and glossy.
Spoon the sauce over the mochi and serve.
Isobe Mochi (Soy Sauce & Nori Mochi)
Cut the nori sheet in half, then cut the half into 4 strips.
In a frying pan over low heat, add the soy sauce and sugar and gently melt the sugar.
Add the mochi and turn gently to coat the surface with the sauce. Remove from the pan once coated — do not let the sauce burn.
Wrap each piece of mochi with a strip of nori, shiny side facing out.
Notes:
Soy sauce burns easily, so keep the heat low and watch carefully.
If using dried kirimochi, pan-fry it first over medium heat with a little oil and a lid on, turning both sides until soft, then proceed with the sauce.
