Asian Food » Desserts » Maehara Kiri Mochi 2.2 lbs

Maehara Kiri Mochi 2.2 lbs

Product Number - 1000233
Bin Number - 4233

Mochi Rice cake is made of Glutinous rice, or sweet rice. It is a common food in Japanese cuisine, and is often served in celebration of the new year. The rice cake works for a number of applications, and while it is great as a dessert, it is also common to incorporate these into a meal, such as a soup, stir-fry, or even cut up then wrapped in nori.

Price: $14.48 

Nutritional Information

Amount Per Serving
Calories 110  
   Calories From Fat 0  
    % Daily Value
Total Fat 0 g 0 %
   Saturated Fat 0 g 0 %
   Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Potassium 0 mg 0 %
Total Carbohydrate 25 g 8 %
   Dietary Fiber 0 g 0 %
   Sugar 0 g  
Protein 2 g  
Vitamin A   0 %
Vitamin C   0 %
Calcium   0 %
Iron   0 %

Serving Size: 1 pieces (50 g)
Servings per Container Approx.: 20
Net wt. 2.2 lbs. (1 kg)

Glutinous rice.

  • Product of Japan
  • Percent Daily Values (DV) are
    based on a 2,000 calorie diet.
  • Not responsible for typos,
    inaccuracies, misinformation,
    or omission stated or implied.

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Customer Reviews

Rating: 5 
		of 5 Stars! Sunday Aug 24 2014 20:00
by Alex
Fantastic. I bake these at 350-400F for around 15 minutes. They puff up nicely, get all crispy on the outside and chewy in the middle... yum! I actually prefer these by themselves, but my mom dips them in a little melted margarine. Each little brick has cut marks in it, so you can break it into four pieces pretty easily. That size should be a lot more managable, but if you bake them, make sure you spread them really far apart! I will be ordering more as soon as I polish off this bag. (this is not a sweet mochi, this is plain; unflavored)

Rating: 5 
		of 5 Stars! Wednesday Jan 30 2013 11:02
by Delanie
So this mochi is fantastic. It is mild in flavor, and supports what ever you use as a dipping sauce or wrap quite nicely. It is extremely sticky and chewy when cooked, so eat in small bites with careful swallowing. I ended up cooking it in a non-stick pan, it doesn't need any oil or grease if you have the correct surface. It puffs up and crisps on the outside,almost like a marshmallow or puff pastry, which is how you know its done. Nori and sweetened soy sauce were my picks for additives. I would totally recommend this to anyone looking for a fairly simple to make snack, but would advice that it be cut up for any small children!

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