525 grams (three 200-ml cups) glutinous rice (mochigome), 1/3 cup (50 grams) sasage or azuki beans, 350 ml water used to boil beans (add water to make up for the amount lacking), a little more ...

Instead of using sticky rice (“mochigome”) that is the usual choice for the dish, in this recipe, the rice cake is placed on regular non-waxy rice (“uruchimai”) and then cooked.

Traditional Japanese mochi is made of a sweet glutinous rice called mochigome that is steamed, pounded into dough, and formed into a ball. Modern and Americanized versions of mochi often include ...