This is so nostalgic for me. Here in Hawaii, Japanese American clans like mine find so much pride and togetherness in making mochi together. Every new year the kids always make mochi and the fun part is stuffing it with whatever you want like peanut butter and jelly! We still eat our ozoni together every single year. This video is awesome and inspires me as an adult to try new things.

Yo Rie's kitchen is crazy haha. Shes got the Vermicular cast iron and the Bermuda toaster lol damnnn that's goals. Those are so unbelievably expensive

We have been making mochi for over 70 years. When you make the red bean daifuku, if you make a flat disk of mochi to wrap the red bean paste, when you fold the edges to form the bottom the mochi will bunch up and make a thick bottom as I see happened in your video. What we do is pinch the edges of the disk so the center of the disk is thicker. Then when you fold the thinner edges over to form the bottom, the mochi is be more even in thickness around the red bean paste. The ozoni we make is different from your two recipes in that we use pork in ours. It is one thing I look forward to every winter.

It's good to see Rie and Inka again. ☺️ I hope to see more videos with them.

For the ozoni, the mochi is supposed to be stretchy because that represents long life! (Or at least that's what my mom has always said). My grandmother used to make mochi with cheese wrapped in nori. Surprisingly delicious.

Aw I love it. Mahalo nui for checking out my recipe for the mochi crunch cookie. Yours looked amazing. Happy Holidays!!

Missed this series It’s really a delight to see Andrew, Shawn, Rieee and mochi to end the day

It’s so nice to see Rie’s face popping up❤ I live in a really old castle town in Japan and the merchant my family bought 和菓子🍡sweets from for generations still delivers freshly made mochi on New Year’s Eve. It used to be a fun event as a child to cut the flat mochi that’s still slightly warm to the touch into smaller rectangles 😊

For recipe #2, maybe you could put the soy sauce and sugar mixture in a spray bottle and spray the fried mochi pieces, but mix the soy sauce and sugar a little bit in advance so it has time to dissolve completely.

My favorite way to each home made mochi (which we make every year for New Years) is cooking it on the stove top with butter and eating the crunchy yet soft mochi with soy sauce. So good!

So happy to have you all back 💓 it was sooo interesting and fun to learn about mochi, everything looks so delicious 😋

I'm a sucker for this series! I just really enjoy learning about the versatility of different ingredients.

Wow homemade mochi... looks delicious! Cool series

I have sorely missed these videos. THANK YOU!! It's like a hybrid of my two favorite series ( Andrew's videos & 3 people cooking three very different from same single ingredient)

i don't believe you guys made that shoyu mochi cookie. that's an insanely good idea!!

WOW!!! I just kept saying this through out the whole video haha I didn’t even know what mochi was and how it was made so this was absolutely amazing!! I love this series so much. Thank you guys!!

Thanks for the video y'all! My favorite things are mochi cupcakes and butter mochi! That grilled mochi looks killer though!

Homemade mocha looks so interesting! I agree that appliances made at that era are so much more durable and well-made than those in current times! I'm still using an 80s National fan every day passed down in my family among several family members during the years and it works perfectly fine.

My mom used to make us mochi puffs for breakfast… never knew what it was or how she did it, just that it was called mochi :) thank you for sharing this with us

It`s so nice to see Inga in a video.

I would love to see all the different ways vinegar is used around the world in one of these videos

So many ideas in here. I love mochi and am excited to try them in the ways I haven’t, yet!

RIE I MISS HER

I find it fascinating how many Asian countries have their variation of mochi. Chinese - Tang Yuan, niangao (Growing up with Shanghainese parents I love stirred-fry niangao). Korean - Tteobokki (Even Costco is selling this). Great stuff!!

i did NOT expect to see a recipe from Keeping it Relle on this channel, but i’m glad i did 😌

this channel is the beesstt wwaaaa so fun to watch pls dont ever stop

Love these series! If you’re taking requests, please do an episode on ginger or maybe avocados ? 🥑

suggestion for the "make a lot of " series: - Seaweed - Yam - Lemons - Kiwi - Sausages

Looks amazing guys! thank you

love this! mochi is so good ima need to try this

The grilled mochi looks so good!

Yaaaas! I knew Rie was gonna be the guest!

I love Ozoni. Typically, it's for New Years the way Turkey is for Thanksgiving or Christmas. And, like turkey, it's great all year round! I prefer it when it is cold.

It all looks delish!🤗🤗🤗👏🏻👏🏻👏🏻👏🏻👏🏻💐💐💐💋💋💋🫶🏻

Great video, really learned a lot of mochi dishes!

man the presentation on rie's dishes is so good

shoutout to the mochi machine!!!!! thanks sean and family!!!

You can also use the „mochi powder“ which is initially just rice powder for Béchamel sauce - as gluten-free option

As a Japanese Brazilian, i grew up eating mochi, specially on the New Year (ozoni). I liked to see these versions too!

Kakimochi or Arare cookies are definitely a thing here in HI... so nice to see something so familiar shown here. Pretty cool.

Oh my gosh, synchronicity! I am going to make mochi waffles this morning! I got to enjoy this video while I make it!

Awesome! I’m curious about all the ways you can cook with rice, that would be so interesting!

First time I'm hearing of mochi...learn something new every day

Great video !! Mochiii is delicious , and so many ways to enjoy iy

A lot of interesting dishes, I'll have to try the kinako version (albeit hopefully the firmer version like Rie mentioned)

That machine and reverse funnel is incredible

I have a love hate relationship with mochi, its so sticky to deal with, requires so much stirring and beating to get it chewy, but the results are oh so worth it! Thanks for sharing a bunch of recipes 👍🏻

Omg, Rie is back. Finally. Come on Alvin, you know you wanna come back too.

I’m here because I miss Rie. Was looking for her at Tasty and so happy this was recommended ❤

RIE IS BACK

I used to work in ryokan and we got Ozoni every year and I felt in love with mochi in soup

I missed these

Good to see Sean doing well!

Wow that looks delicious! 🤤

Ooooh I was expecting to see Palitaw. It's flattened mochi covered with coconut flakes.

This is very intriguing

Come to Bohol we have our version of pseudo-mochi called Calamay, its so goey and sticky that we use it as a jam for bread and pastries. The original recipe had peanuts in it and they were sold in old coconut shells(cleaned and polished ofc) but nowadays they removed the peanuts and store it in plastic containers instead.

this channel ATE and left no crumbs

Good to see Rie again in this channel.

Amazing!!

What a treat 😊

Awesome video! I think it would be cool if you had shown off that other ethnicities in Asia have similar glutinous rice foods. For example in China you have Nian Gao (primarily eaten around Chinese new year) and even Muah Chee

Queen is back 🤩🤩🤩🤩

Thank you for the video

mannnn I really want them to try 八ツ橋 (Yatsuhashi) its one of the best snacks y'all will ever eat!! Highly recommend it! It's more popular and common in Kyoto than Tokyo but you can find it in some shops.

I'd love to see you guys to an episode on regular rice cakes!

Yes! Hi Rie!

As a Japanese American who always has mochi in the freezer, thanks for this! Also runnyrunny999 has a really great mochi pizza I recommend. I’ve been making it for years with tomato paste and oregano, any cheese I have on hand, and flip the pizza over cheese side down for a few seconds to caramelize the cheese

Because of this video im finally going to stock up on mochi 🤤

cant help but smile when Rie shows up. dont know what it is but she's amazing

tapioca, ham, mangoes, persimmons, lard, lychees, portobello mushrooms (meat substitutes/buns/eaten as toppings), fries, rhubarb, turmeric

what a fun video!

Rie flexing with that Vermicular induction kamado.

You should try Tofu! It can can be used for so many different things, sweet and savory, traditional and modern! Thanks!

Wow I didn't know mochi makers like this existed, it looks so cool

mochi french toast is a banger.

I loved Rie and Inga's cameos! But most of all I think I appreciated Andrew and Shawn wearing the same outfit.

I love grilled mochi! My grandpa used to just grill it on the heater haha

FINALLY!

Great to see Rie again! Feel like she has been MIA for a while

6:29 lowkey obsessed with inga's sweater 👀

These look wonderful the only type of mochi I've had is the ice cream coffee ones I think is there any way to be able to do these that you're talking about without having to put the soy sauce sugar on top of it because I'm not allowed to use soy sauce or have salt

Rie, you can find grilled eel at H-Mart in LA

Oh I wish you had done the Hawaiian mochi crusted fish from the Fish episode of Worth it!

Try Mochi Waffle called Moffle I think… drizzle with soy sauce with sugar.😊

You should do pomegranates! My tree had a crazy bounty this year, and I have no idea what to do with them 😅

Yeah, I hear your concerns, Sean. My dad has textural issues with mochi, but Mom and I love it in any form. My mom made it in many traditional ways, including roasting it in the broiler and dipping it in a sato-jyoyu mixture(sugar and soy sauce) , and okaki by frying cubes of it which puffed up a bit like popcorn (even Dad liked it that way). If you prepare it in a soup and it becomes gummy in texture, though, it means you left it in too long. Just like noodles, you have to keep an eye on it and it still should keep its shape somewhat even when it softens up. The number of mochi you put in shouldn’t take over the pot, or else you will end up with a gooey mass or gruel. The way I was taught (Mom is from Kyushu) is better to limit the number in the pot (1 or 2 at the most per person) and take it out and serve immediately after it becomes the consistency you want. (Basically, you treat it like a bowl of udon or ramen in terms of submerging it in soup in a bowl before adding the rest.)

oh my god RIE IS BACK!!!!!!!!

Yummy! Mochi

6:37 I need this

I don’t eat a lot of mochi, but after this video need to make some grilled mochi!!

reminds me of my last attempt. the rice wouldn't go smooth no matter how long i cooked it even after soaking x'D i tried making rice pudding with what i had left of the rice... the sugar in the milk caramelized and the rice was still hard x'D idk what they sold me as mochi rice but it did not want to go soft.

Inga is ARMY! Love the shout out to Shooky, my fave BT21 character

The flour is quite difficult to get in Germany and rather expensive. Normal Thai glutinous rice flour is everywhere, but just isn't quite the same as the original from Japan.

Looks yummy. I hoping for them to make mochi donuts.

Suggestion: either a really versatile Dal (lentil) or garbanzo beans.

that little grill thing looks interesting

Trader joe's has a snack very similar to the 2nd recipe - called mochi bites

I love Rie!!!!

Those mochi bricks are good microwaved with some water then deep fried. :) I put them on soup.