Grainaissance Mochi
Posted on May 13, 2008 by
A lot of wheat-free foods are only good if you can’t have the real thing. Since I can’t eat wheat, but my husband can, I’m constantly looking for wheat-free foods that we can both enjoy. Mochi is my latest obsession.
Made from organic sweet brown rice, Grainaissance Mochi comes as a flat, hard square and has a plastic-like sheen to it. When you cut it in 1″-2″ sections and bake for 8-10 minutes, mochi puffs up into soft, pillow-y squares that are chewy inside. Mochi is a traditional Japanese food, and is said to promote stamina. It’s really strange, but super good.
We had the sesame garlic flavor with dinner, and tried the raisin cinnamon flavor dipped in honey and melted butter for a breakfast treat this weekend.
It’s definitely going to be a regular item on my grocery list now.
I’ve had these before – very good!
I’ll always remember my first taste of Mochi. In fact, it became a breakfast staple for many months. That was even before I became vegetarian! Great reminder of an excellent food!
Yum. I went through a Mochi phase, and haven’t had it for a while…. I wonder if you can make them…?
It would be really cool to make Mochi. This looks very different, but here’s a recipe — http://allrecipes.com/Recipe/Chi-Chi-Dango-Mochi/Detail.aspx
i’ve had mochi but usually it involves ice cream in the center of a doughy ball…we’ve had mango mochi, green tea mochi…oh the thought is making my mouth water.
these sound extra yummy and interesting though. where did you find them?
My local natural foods store carries them. I saw on the website that there’s even a brownie mochi. . . I need to track that one down.
Yum!!! I am always looking for doughy, bread-like wheat free foods because I miss that texture! Thanks for this tip and I can’t wait to try these! I have also been on a huge pad thai kick… the noodles totally quench my craving for chinese food!
Oh, rice noodles are magic aren’t they? I don’t think I could handle being wheat-free without them.
These sound really good. I’ll have to keep my eyes open in the grocery store for them!
I first saw this food demonstrated at a natural foods shop in Berkeley in the early 1980s. Suggested cooking method: Cut the block of mochi into small cubes, using a strong knife. Then bake them in a toasteroven with a window, so you can watch them puff up into weird shapes. I call them “the tumescent tidbit”. Then serve all the goofy-cubes with your favorite dip or sauce. Yum! Fun to watch, delicious to eat.
Just got a sample of Mochi (Cachew-Date) with Ice Cream on top. Very tasty… what else can it be used for… Sandwich filling, I would love to find a site dedicated all it’s uses.
Especially since it’s so healthy and affordable.
Hi,
I visited my daughter in California and we had mochi for breakfast every morning. We put butter or jam on it. I absolutely loved it.
Now that i am back home (NY) it is really hard to find and it has to be kept cold so I could not bring a bunch of it home!!!
I miss it as it was really delicious!!!!