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A DIY of a very traditional Japanese dessert! Sweeten up your mochi by dipping it into different toppings of chocolate and kinako (roasted soy bean powder).
Directions:
Previously featured in the May 2019 Japan Crate.
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- Empty the round mochi into the large tray section.
- Empty the beige powder into one of the small tray sections and the chocolate sauce in the other.
- Wet the mochi in a little water until they are a soft and squishy consistency, drain the water afterwards.
- Use the stick to pick up a mochi and dip it into the chocolate and then the kinako powder
