Mochi ice cream

Mochi ice cream

Mochi ice cream in green tea, vanilla, and strawberry flavors
Course Dessert
Place of origin Japan
Creator Frances Hashimoto[1]
Serving temperature Cold
Main ingredients Mochi, ice cream, powdered sugar
Cookbook:   Media: Mochi ice cream

Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and activist Frances Hashimoto.[2]

Description

Mochi ice cream is a small, round dessert ball consisting of a soft, pounded sticky rice cake (mochi) formed around an ice cream filling.[3] The ice cream flavors the confection while the mochi adds sweetness and texture.[3] Ice creams used include traditional flavors (such as vanilla, chocolate, and strawberry) and others such as Kona coffee, plum wine, and red bean.[4] The mochi can also be flavored as a complement to the ice cream and is dusted with potato or corn starch to keep it from sticking while being formed and handled.[3][5]

History

Japanese daifuku and manjū are the predecessors to mochi ice cream, commonly featuring azuki bean filling. Due to the temperature and consistency of mochi and ice cream, both components must be modified to achieve the right viscosity that will remain constant regardless of changes in temperature.[6][7]

An early predecessor form of the dessert was originally produced by Lotte, as Yukimi Daifuku in 1981. The company first made the product by using a rice starch instead of sticky rice and a rice milk instead of real ice cream.[8]

Frances Hashimoto, the former president and CEO of Mikawaya, is credited as the creator and inventor of mochi ice cream.[2][9][1][10] Hashimoto's husband, Joel Friedman, conceived the idea of taking small orbs of ice cream and wrapping them in a Japanese traditional mochi rice cake.[9] Frances Hashimoto expanded on her husband's idea,[9] inventing the fusion dessert now popular in the United States and elsewhere.[2] Hashimoto introduced seven flavors in the mochi product line.[2]

Mikawaya began production of mochi ice cream in the United States in 1993.[11][12] Research and development took over a decade to realize the mass production form used today, due to the complex interactions of the ingredients.[11][6]

See also

References

  1. 1 2 Lee, Wendy (2012-11-07). "Frances Hashimoto, creator of mochi ice cream, dies". KPCC. Retrieved 2012-12-02.
  2. 1 2 3 4 Watanabe, Teresa (2012-11-07). "Frances Hashimoto dies at 69; Little Tokyo leader, mochi ice cream creator". Los Angeles Times. Retrieved 2012-12-02.
  3. 1 2 3 "What is Mochi Ice Cream?". Mikawaya. Retrieved 25 March 2016.
  4. ↑ "Mochi Ice Cream". Mikawaya. Retrieved 25 March 2016.
  5. ↑ "Mochi Ice Cream Recipe". House of Japan. 25 October 2010. Archived from the original on 10 June 2015.
  6. 1 2 Eto, Masa, Pursuit of Innovative Food, Masa's Message, A&D Company Ltd., March 2004. Technical information on Yukimi Daifuku. URL accessed August 10, 2006.
  7. ↑ SCPR:Bad texture led to creation of popular dessert
  8. ↑ Japan. Japan Patent Office. Trademark Application From File: #s56-64587. Tokyo, 1981.
  9. 1 2 3 Endo, Ellen (2012-11-05). "Mikwaya CEO Hashimoto Passes at 69". Rafu Shimpo. Retrieved 2012-12-02.
  10. ↑ Jablon, Robert (2012-11-07). "Frances Hashimoto Dead: Inventor Of Mochi Ice Cream Dies Of Lung Cancer". Associated Press. Huffington Post. Retrieved 2012-12-02.
  11. 1 2 Mainstream America Embraces Mochi Ice Cream, sushiandtofu.com, All Japan News, December, 2001. History of Mochi Ice Cream and Mikawaya Bakery-Confectionery. URL accessed August 10, 2006. Archive.org copy
  12. ↑ About Us, Mikawaya, 2005. URL accessed January 18, 2007.
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