How to Cut and Cook Mochi: Easy Methods and Delicious Recipes

Mochi is an essential part of Japanese New Year celebrations, and many people wonder how best to enjoy kagami mochi. However, it’s easy to fall into a routine of always eating the same flavors, like isobeyaki (soy sauce and seaweed) or mochi with sweet red bean paste. This time, we asked culinary expert Yoshie Uematsu to share her delicious and creative ways to enjoy mochi!

【Advised by】Yoshie Uematsu

Table of Contents

1 How to Cut Mochi
2 Basic Ways to Cook Mochi
3 Mochi Recipe Variations

How to Cut Mochi

Cutting hard mochi can be tough. When using a knife, instead of slicing it as you would with regular food, it’s easier to press down from the top to cut through it.

For mochi with tricky shapes like kagami mochi, it’s best to chop it into bite-sized pieces. Once sun-dried, you can deep-fry the pieces to enjoy them as arare (crispy rice crackers).

Basic Ways to Cook Mochi

Let’s start by reviewing some basic methods for cooking mochi.

Grilled Mochi

The irresistible aroma of perfectly grilled mochi is a delight. If you’re using a toaster oven, place the mochi on “non-stick aluminum foil” with a smooth coating on one side. This prevents it from sticking to the rack.

If the mochi has slits, they will puff up as it grills. Ms. Uematsu enjoys “mochi fortune telling” by observing whether the mochi puffs up beautifully like a balloon or takes on a distorted shape.
To check if it’s done, pierce the center with chopsticks—if it’s no longer firm, it’s ready to eat.
*Grilling times may vary depending on the toaster oven. If the top heat is too strong, cover the mochi with aluminum foil while cooking.

Boiled Mochi

Boiled mochi is perfect for those who love soft, freshly pounded textures. Cut the mochi into four pieces and place it into boiling water. Simmer on low heat for 3–4 minutes, and it’s ready.
*If you’re using frozen mochi, add an extra 1–2 minutes.

You can also enjoy similar results by microwaving mochi.

Place the mochi, cut into four pieces, in a Tupperware container and fill it with enough water to cover the mochi. Microwave it at 600 watts for about 1–2 minutes. Be careful not to overheat it, as it can become mushy.
*If using frozen mochi, microwave for a bit longer.

Mochi Recipe Variations

Here are recipe variations from culinary expert Yoshie Uematsu, divided into “savory mochi” and “dessert mochi” categories!

[Karami Mochi] Savory Mochi with Refreshing Grated Daikon

The spicy kick of grated daikon in karami mochi is seriously addictive. Simply combine grated daikon with soy sauce and mix it with boiled mochi! It’s delicious on its own, but also pairs well with shichimi spice, natto, or yuzu.

[Karasumi Mochi] A Luxurious New Year’s Treat

This elegant twist was inspired by a New Year’s soba dish with karasumi (salted mullet roe).

Place a grilled mochi in a small dish with a dash of soy sauce, press the mochi down with your hand so it soaks up the flavor on one side. Then sprinkle store-bought karasumi powder on the other side. Fold the mochi in half and wrap it with nori seaweed. While it’s tasty as-is, dipping it in olive oil adds a special touch.

If you don’t have karasumi, you can substitute with toasted sakura shrimp, grilled cod roe, or anchovies.

[Cinnamon Honey Mochi] A Sweet and Fragrant Dessert Mochi

This dish pairs perfectly grilled mochi with cinnamon and honey. The caramelized surface of the mochi becomes even more flavorful when coated with sweet honey.

[Wasanbon Salt Kinako Mochi] A Sweet-Salty Treat with a Crunch

Regular kinako (roasted soybean flour) mochi often contains a bit of salt, but Ms. Uematsu’s version highlights the saltiness even more. Mix wasanbon sugar and crystal salt into the kinako, then coat boiled mochi with the mixture. Be careful not to drain all the water off the mochi—some moisture helps the powder cling better.

Ms. Uematsu’s easy-to-make mochi recipes are great alternatives to rice or bread at breakfast. You can enjoy these treats not just during New Year’s, but all year round!
With these ideas, leftover mochi after the holidays will no longer be a problem!

【Advised by】Yoshie Uematsu

She values seasonality and offers dishes that reflect the changing seasons. While growing vegetables and herbs in a garden near her home in Tokyo, she has authored numerous books, including “Living with the Seasons: Spring, Summer, Fall, and Winter” (Shufu to Seikatsusha), “Everyday Entertaining Through the Seasons” (KADOKAWA), and “Basque Bar Recipe Book” (Seibundo Shinkosha).