SATOU no KIRIMOCHI PARITTOSURITTO (crunchy and easy to cut) 700g

Just like the mochi I would buy, but this one has perforations so you can make smaller pieces!

I read about this in Dave Aspreys Bulletproof Diet book and I had to try it! Super glad I did, you just bake in the oven low heat for a little while and I add Ghee and coconut sugar to it and Yummmmmmmm!!!!!! But make sure it gets crunchy or it isn't as tasty.

Good taste but very high price.

OK, I got these because I like a lot of other Japanese food as well as the culture and these looked delicious in several Youtube videos. They arrived really quick and for 700g there are A LOT of individual bricks in the package, I counted 14.TL;DR at the bottom.Prepared: I don't have the small grill that you would use for cooking them traditionally. But, I've seen they can be cooked just as well in a frying pan. I broke a brick into 4 pieces, it's already scored for you, and browned all sides until they puffed up.Smell: Honestly, they smell like nothing when raw and not cooked. After cooking, the outside smells of subtle burnt popcorn. Not a big deal but I know some people can't stand that smell. It's not very strong and you almost have to put your nose very close to even smell it.Texture: Here is where I think most American palates will be turned off. The outside is nice and crispy. The inside, well.... its a mix of gum and melted mozzarella cheese. It can be very off-putting the first time you try it. It's also very sticky and it can stick to your teeth.Taste: I tried one plain first, and honestly, it has almost no flavor. It's a very very subtle rice taste, naturally. Then I tried one dipped in soy sauce, the saltiness is a good contrast to the otherwise plain flavor. Then I tried one soaked in soy sauce and by far this was the best one. Unfortunately, since the kirimochi has little to no flavor it's essentially a flavor vessel of whatever you put on it. My guess is the best way to eat these would be in a thick sauce of some sort, preferably spicy, in which they have time to soak up all the flavors. With soy sauce alone the saltiness can be a bit overwhelming with no other flavor to go with it.Conclusion: These might be an acquired taste, especially if you are a "texture" person. I don't see myself eating these all the time. However, I will give them a second chance with a very flavorful sauce.TL;DR - Inside texture is a mix of gum and mozzarella cheese. Very little to no taste put them in a thick flavorful sauce.

Mochi as I remember as a child. Individual packaging appears to keep the product fresh for long periods of time, this is good. Taste is great,no complaints.

I grill them using a mochi grill until they are golden brown and puffy. Then I put a Japanese soup base, diluted a little, in the bottom of the bowl and add the grilled rice cake. I use kitchen shears to cut them on the scoring marks so my 96 yo mom has an easy time eating it.

Good to be able to get Japan's best brand of kirimochi through Amazon,even though it is expensive.

I saw a video of this and wanted to try it. Very pricey but it was fun. Put in air fryer and it puffs up and is chewy and melted inside. I can’t wait to make it for my little nephew. Flavor is very bland.