Mochi ice cream is a Japanese confection made from mochi (pounded sticky rice) with an ice cream filling.
Originally created by Lotte, as Yukimi Daifuku in 1981, the company first made the product by using a rice starch instead of sticky rice and a type of ice milk instead of real ice cream.[1] Mochi ice cream is now an internationally recognized food. Current marketing names include Mikawaya's "Mochi Ice Cream" in the United States (also used by other companies), which began production of what is now known as mochi ice cream in the United States in 1993.[2]
Contents |
Mochi ice cream can be considered finger food or is served on a toothpick. Mochi ice cream can vary in diameter, but is comparable to a golf ball in size, shape and weight: 45 g mass and 45 mm diameter. For comparison, Mikawaya's brand of mochi ice cream is approximately 42.5 grams in mass.[3]
There are two layers: a soft, dough-like outer mochi shell, and inner ice cream core.
Flavors are dependent on brand, however, matcha (ground green tea), chocolate, and vanilla are likely to be represented (flavors of both Mikawaya and Lotte brand mochi ice creams). Strawberry, mango, and red bean paste (azuki) are also common flavors.
Japanese daifuku and manjū are the predecessors to mochi ice cream, commonly featuring azuki bean filling. However, due to the temperature and consistency of mochi and ice cream, both components must be modified in order to achieve the right viscosity that will remain constant regardless of changes in temperature.[4]
Mikawaya was the first to manufacture mochi ice cream in the United States. The Mikawaya website also makes this claim in their history statement.[5] Research and development took over a decade to realize the mass production form utilized today, due to the complex interactions of the ingredients.[2][4]