Mochi (Japanese rice cakes) is one of Japan’s most iconic traditional foods, enjoyed for centuries in both everyday life and special ceremonies. Made from glutinous rice (mochigome) or glutinous rice flour (mochiko, shiratamako), mochi is steamed, pounded, or kneaded into a soft, chewy texture that is both unique and versatile.
When people search for “types of mochi” or “mochi varieties,” they often discover that there isn’t just one kind of mochi. From daifuku mochi stuffed with sweet fillings, to sakura mochi wrapped in cherry leaves, to modern innovations like mochi ice cream, the world of mochi is diverse and fascinating.
This comprehensive guide will walk you through the most popular types of mochi, their history, fillings, seasonal meanings, and how to enjoy them today.
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Types of Mochi: How Mochi is Classified
Mochi by Ingredient
- Rice-based mochi – made with steamed glutinous rice (mochigome) through the traditional pounding method (mochitsuki).
- Flour-based mochi – made with mochiko or shiratamako flour, easier to prepare at home.
- Starch-based mochi – such as warabi mochi (made from bracken starch) or kuzumochi (made from kudzu starch), which have a jelly-like texture.
Mochi by Shelf Life
- Fresh mochi (namagashi) – soft, delicate, best eaten within 1–2 days.
- Semi-dry mochi (han-namagashi) – slightly firmer, lasts longer.
- Dried mochi (higashi/kirimochi) – shelf-stable blocks often used for cooking or grilling.
Mochi by Occasion
- Festival mochi – such as kagami mochi (New Year), hishi mochi (Hinamatsuri).
- Confectionery mochi – daifuku, sakura mochi, kusa mochi.
- Modern mochi desserts – mochi ice cream, mochi donuts, butter mochi.
The Most Popular Types of Mochi
Daifuku Mochi
Daifuku is one of the most famous types of mochi. It consists of a soft outer mochi shell filled with sweet fillings, usually anko (sweet red bean paste).
Popular daifuku varieties include:
- Ichigo Daifuku – with a whole strawberry inside.
- Mame Daifuku – with whole beans mixed into the mochi skin.
- Shio Daifuku – slightly salted for balance.
- Custard Daifuku / Purin Daifuku – modern versions with custard or pudding filling.
Sakura Mochi
Sakura mochi is a seasonal spring treat made with pink-tinted mochi and filled with sweet bean paste, wrapped in a salted cherry blossom leaf.
Two regional styles exist:
- Kanto style (Edo) – made with rice flour and smooth texture.
- Kansai style – made with sticky rice grains, offering a chewy bite.
Kusa Mochi (Yomogi Mochi)
Kusa mochi, also known as yomogi mochi, is flavored with mugwort leaves which give it a vibrant green color and herbal fragrance. Traditionally eaten in spring, kusa mochi represents renewal and health.
Kinako Mochi
Kinako mochi is grilled or boiled mochi coated in kinako (roasted soybean powder) and sugar. Sometimes called abekawa mochi, it is a simple yet deeply traditional way to enjoy mochi.
Warabi Mochi
Unlike rice-based mochi, warabi mochi is made from bracken starch (warabiko) or potato starch substitutes. It has a soft, jelly-like texture and is often dusted with kinako or drizzled with kuromitsu syrup. Popular as a summer sweet in Kansai and Kyushu regions.
Kuzumochi
Kuzumochi is made from kudzu starch (kuzuko), giving it a translucent jelly appearance. Like warabi mochi, it is enjoyed chilled with kinako and syrup, especially in summer.
Kirimochi (Kiri Mochi)
Kirimochi are rectangular blocks of dried mochi, vacuum-packed for long storage. They are grilled, added to soups like ozoni, or used in savory dishes.
Yakimochi (Grilled Mochi)
Yakimochi literally means “grilled mochi.” It becomes crispy on the outside while soft and gooey inside. Often seasoned with soy sauce and wrapped in seaweed (isobe yaki).
Botamochi & Ohagi
These are rice cakes coated with sweet bean paste, kinako, or sesame. The name differs by season:
- Botamochi – eaten during spring equinox.
- Ohagi – eaten during autumn equinox.
Hishi Mochi & Hanabira Mochi
- Hishi Mochi – diamond-shaped layered mochi with pink, white, and green colors, eaten during Hinamatsuri (Girls’ Day).
- Hanabira Mochi – petal-shaped mochi for New Year celebrations.
Mochi Ice Cream
One of the most popular global mochi varieties, mochi ice cream combines a chewy mochi shell with an ice cream filling. Popular flavors include vanilla, matcha, mango, strawberry, chocolate, and black sesame.
Butter Mochi (Hawaiian Mochi)
A modern adaptation, Hawaiian butter mochi is made with mochiko flour, butter, coconut milk, and sugar. It’s baked like a cake and has become a beloved dessert in Hawaii.
Modern & Fusion Mochi
Mochi continues to inspire new creations such as:
- Mochi donuts – chewy, glazed rings with a unique bouncy bite.
- Mizu Shingen Mochi (Raindrop Cake) – translucent, water-like dessert popular in summer.
- Chocolate or peanut butter-filled mochi – fusion flavors trending worldwide.
Mochi Fillings & Flavors
Traditional Fillings
- Anko (red bean paste)
- Shiroan (white bean paste)
- Chestnut (kuri)
- Black sesame (kurogoma)
- Sweet potato paste
Modern Fillings
- Fresh fruit (strawberries, mango, blueberries)
- Custard or pudding
- Ice cream (matcha, chocolate, vanilla, tropical fruits)
- Chocolate, peanut butter, caramel
Seasonal & Festival Mochi
- Kagami Mochi – displayed for Japanese New Year, symbolizing prosperity.
- Hishi Mochi – for Hinamatsuri (Girls’ Day).
- Kashiwa Mochi – oak leaf-wrapped mochi eaten on Children’s Day.
- Ozoni Soup – New Year soup with mochi pieces.
Storage and Shelf Life of Different Types of Mochi
- Fresh mochi – lasts 1–2 days at room temperature.
- Refrigerated mochi – a few extra days, but becomes hard.
- Frozen mochi – keeps for weeks or months.
- Kirimochi (dried blocks) – lasts months unopened.
- Mochi ice cream – must remain frozen, 2–3 months shelf life.
Mochi vs Dango vs Wagashi
- Mochi – made from pounded steamed rice.
- Dango – made from mochiko flour, formed into dumplings.
- Wagashi – broader category of Japanese traditional sweets, which often include mochi.
FAQs about Types of Mochi
1. What are the different types of mochi?
The most popular types include daifuku, sakura mochi, kusa mochi, kinako mochi, warabi mochi, kuzumochi, kirimochi, yakimochi, botamochi, mochi ice cream, and butter mochi.
2. Is mochi gluten-free?
Yes, traditional mochi made from glutinous rice is naturally gluten-free, but some modern fusion mochi may contain gluten-based ingredients.
3. What is the difference between mochi and dango?
Mochi is made from pounded rice, while dango is made from rice flour and shaped into dumplings.
4. How long does mochi last?
Fresh mochi lasts 1–2 days, kirimochi can last months, and mochi ice cream must be frozen for storage.
5. What is daifuku mochi?
Daifuku is a type of mochi stuffed with fillings such as sweet red bean paste, fruit, or custard.
Conclusion
Mochi is far more than just a chewy rice cake—it is a cultural symbol, a festival food, and a dessert canvas that has evolved into countless variations. From traditional mochi varieties like daifuku, sakura mochi, and kinako mochi, to modern favorites like mochi ice cream and butter mochi, every type of mochi tells a story of tradition, creativity, and flavor.
If you’re looking to explore Japanese desserts, start with different types of mochi to experience the wide spectrum of taste and texture.
