When I was young, I didn’t much care for kinako, roasted soy powder. The antique-y ochre color, the moldy texture, the bitter taste.. bleh! Now I can appreciate its earthiness, generously dusted on homemade naturally green yomogi (mugwort) daifuku. Sure sounds like some Harry Potter spell (not that I would know, I’ve never watched or read any of that). *Poof*

About the Author:

Kris Kobayashi-Nelson is an avid food adventurist who has tried everything from jellyfish to sea cucumber to chicken gizzards. Mochi can be dangerous; many people choke to death every New Year’s in Japan, so slow down and chew!

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