The Best Mochi Brands and Where to Buy Mochi (My Childhood Choking Hazard).

Main image courtesy of Fugetsu-do, Los Angeles, CA

When I was a kid eating mochi (rice cakes), no other childhood experience made me more aware of death other than mochi because of several choking incidents I had. Call me lazy for not wanting to chew insistently, but luckily the Heimlich maneuver had my back (literally).

“Be sure to chew it, do not just swallow it” had been pounded into my head, although that did not stop my sister or myself from the life-threatening experience of choking on mochi. Yea, I chewed it, but after a while, you get tired of chewing, and well, YOLO. That is when I learned my dad knew how to perform the Heimlich maneuver, and if he had not known, you would not be on the verge of learning all the major mochi types, mochi brands, and where to buy mochi.

Photo Decription: in Japan, several women are in the final stage of mochi preparation by shaping the the mounds of mashed rice into little cakes/pucks.
About an A-cup in size. Image by Andy Atzert.

Why Bother Reading this Post About Japanese Mochi

I care about the history and culture behind the food, so not only will I let you know the varieties of mochi, but I will also give you the history of the ones who are behind the brands and businesses you can purchase mochi from (many are multi-generational family owned business that have been around for 100+ years).

Now What is Mochi (Mochi to Dango Ingredients)

Glutinous “sweet rice” to glutinous rice flour is all you need (neither contain gluten or are artificially sweet/sweetened).

  • Glutinous Rice (Mochigomeko/Mochigome) is a short-grain japonica glutinous (emphasis on “glutinous”).
  • Glutinous Rice Flour (Mochiko) is not the same as regular rice flour and this version is used to produce dango to “mochi” donuts.

If the Fear of Death Does Not Deter Your Craving for Mochi, This Might Be a Life Changing Mochi Resource For You

Don’t let that talk of death scare you off from wanting to eat/try mochi because there are many ways you can try mochi. You can start with the traditional Japanese options to variations innovated by Japanese Americans, to several constantly new and inventive ways of utilizing mochi as a froyo topping to gluten-free rice flour mochi donuts.

  • Mochi rice cakes: traditional Japanese rice cakes are made of mashed steamed glutinous rice that is pounded and shaped into a “cake” (looks more like the shape of a saline implant). The final result is chewy goodness, so if you miss the chew of gluten, this is the gluten-free alternative to wheat flour.
  • Ozoni (soup with mochi rice cakes): a dish that is served in Japan on New Year’s day with small mochi rice cakes and is responsible for sending a few older folk knocking on deaths door.
  • Mochi ice cream: I do not know if the freezing minimizes the choking hazard (it is probably the special mochi formula used in mochi ice cream), but this is one of my favorite ways to enjoy mochi without the constant fear of choking. The perfect amount of chew to not choking ratio.
  • Strawberry mochi (ichigo daifuku): as a kid, I never thought of beans as a dessert, but the combo of red bean and a strawberry has got to put this version at the top of my list of ways to enjoy mochi. Yea, even over mochi ice cream.
  • Mochi bits: if you are a fan of froyo to shaved ice, you may have come across mochi bits as a popular topping because they come either plain (unflavored), or in a number of flavors.
  • Dango: unlike Django where the “j” is silent, dango is Japanese and pronounced “don-go,” and unlike mochi, dango is produced from glutinous rice flour vs. whole rice grains. It is also served differently from mochi with 3 to 5 bite size spheres on a skewer (the emoji has 3).
  • Mochi donuts, muffins, to brownies: every time I see a mochi donut, I can not help but think of a cock ring, but aside from the appearance, they have a denser feel and slight chew to them that make it worthwhile to try over your typical donut.
Photo Description: strawberry mochi with sweet red bean (adzuki) and a fresh strawberry in the middle. The pic, is of one cut in half where you can see a cross-section which shows the mochi layer, red bean paste, and the strawberry.
I don’t know about you, but I’m not a big fan of chewing ice cream which is why this is my favorite way to eat mochi (daifuku “great luck” ichigo “strawberry”). Image by Leo.

Leave it to Asians to turn rice and beans into one tasty dessert (I know, we all expected this from our fellow Latino homies).

Photo Description: Dango around a a traditional Japanese set-up with the 3 bits of mochi on skewers. On a few of these white orbs, you can see scorch marks from the grill on the dango.
Dango may reduce the choking hazard, but they up the danger by adding a sharp pointy skewer to the mix. Image by M’s Photography.

I feel so much more Asian having had rice stuck to my clothes (goodluck getting it out of knitted materials) while many of you just had to only worry about gum.

Photo Description: Mikawaya mochi bits atop a mound of shaved ice.
It’s not just your dog, us humans also have a thing for chewing on stuff. Image by Peijin Chen.

What Do I Mean By the “Best”

There are several ways you can enjoy mochi, so I have broken it down into five categories listed below. In each category, the major (the best) players are listed from farms, mills, to large and local producers.

  • Homemade Mochi
  • Mochi Rice Farms/Mills
  • Traditional Mochi Producers
  • Mochi Ice Cream Producers
  • Other Types of Mochiko (Rice) Products

Homemade Mochi

In the Japanese American community, I spent portions of my youth (teens) producing mochi for fundraisers/mochitsuki. Although looking back now, I can’t believe that they trusted us around the 40’s era industrial equipment that looked like it could mangle tiny little hands. Well, you don’t need that heavy duty of equipment, and you can get by with a stand mixer (links to Just One Cookbook).

  • Homemade mochi: all you need is the rice (mochigome), and a way to mash/pound it up in to a paste (think a wooden mallet like in Tom’n’Jerry and a mortar).
Common Japanese Ways to Eat Mochi

Mashed up rice might be good if you are a hardcore mochi lover, but these are some of the common mochi pairings/toppings:

  • Anko (sweet bean paste) with shaved ice or froyo is a winning combo.
  • Kinako (soybean flour) my favorite way to eat it.
  • Shoyu (soy sauce) and sugar is how my mom and grandparents ate mochi, but I was not a fan.
Photo Description: I just added this pic after posting, but it is a pic of mochi in Japan served with kinako which is roasted soy bean powder (a very light brown looking powder).
I had to add this pic of kinako and mochi because it’s my favorite way of eating mochi. Image by Danny Choo.

If I did not have kinako “roasted soy bean flour,” I would not eat mochi. The powdery finish takes mochi over the top. The most common and widely available brand is Shirakiku (5oz) for $5.89. A SF Bay Area company, Umami-Insider also has a Kuromame kinako (2.46o) for $4.90.

Photo Description: Koda Farms packaging design of their Sho-Chiku-Bai sweet rice (glutinous). The packaging design has an illustration of mochi behind a red background. The 2nd product shot is of glutinous rice flour which is branded as a "Blue Star Brand." The box is white with a blue star in the middle, with the text "Mochiko Sweet Rice Flour."
I had to include the product shot because when I was younger, I accidentally bought sweet rice thinking it was “normal rice” which was my first lesson in the importance of knowing my rice varieties.

Japanese American Mochi Rice Producer/Farm/Mill

Certified Organic & Conventionally Farmed Table Rice, Japanese Sweet Rice and Rice Flours

Koda Farms
  • Koda Farms ( – is California’s oldest family owned and operated rice farm and mill. Keisaburo Koda arrived in California in 1908, family has been farming since the 1910s. Today, Koda Farm is owned and operated by the grandchildren of Keisaburo, Ross and Robin Koda.

Sho-Chiku-Bai (Mochi Rice): Japanese style, short grain “sweet” or “mochi” rice is super starchy with specialized applications and not typically used as table or sushi rice. Grains are short, plump, and opaque and steam up in a sticky mass. Friction milled white. Less than 2% broken kernels.* Certified Kosher (KSA), GMO-free (Non-GMO Project Verified), Gluten-free. Pure, unadulterated rice – no additives of any sort.

Blue Star Mochiko Sweet Rice Flour: Sweet Rice Flour milled from California farmed, short grain sweet rice. Gluten-free, no additives of any sort, certified Kosher (KSA), GMO-Free (Non-GMO Project Verified). 105 Mesh.

Photo Description: the "mochi madness" crew at Fugetsu-do which is a pic that probably covers at least 4 generations of family and staff.
Fugetsu-do has got to have one of the best “About Us” pages because it covers several generations of Japanese-American history from Seiichi Kito to present day, Brian Kito. Image courtesy of Fugetsu-Do.

Traditional Japanese Mochi Producers

“Fugetsu-Do has been a family owned and operated confectionery store in Little Tokyo since 1903. Japanese rice cakes, more commonly known as mochi (rice cake) and manju (sweet bean-filled rice cake), are the staple. The shop, which is currently operated by Brian Kito, is located on East First Street, in the heart of the Historic District of Little Tokyo. Some of the family history was shared with me, and I welcome the opportunity to put down on paper one family’s history in the United States.”

– Nancy Kikuchi, Fugetsu-do

Fugestu-do is an iconic business in Los Angeles, Little Tokyo and you can purchase online through JapanSuper (they handle the online transaction).

  • Fugetsu-do ( – Fugestsu-do is a fourth generation, Japanese American mochi shop located in Los Angeles, Little Tokyo. They are located right on East 1st street, right next to Hachioji and Daikokuya.
Photo Description: almost perfectly uniformly shaped mochi ice cream in Japan. The colors range from green, white, light brown, light purple, to dark brown.
Muuuurica! I say that because mochi ice cream started out of Los Angeles, than made its way to Japan (mochi ice cream in Japan). Image by Curt Smith.

Mochi Ice Cream Brands

The inventors of mochi ice cream is the late Frances Hashimoto (who passed away in 2012) and her husband, Joel Friedman. The Mochi Ice Cream Company is the parent company that produces the Mikawaya brand, although, in the last half-decade, a couple of private equity firms acquired the company. The first group, Century Park Capital Partners, was responsible for launching the MyMo or My Mochi ice cream brand up until January 2020. Lakeview Capital is the current private equity group carrying on the growth of the 100+-year-old company and its much-loved product line:

  • MyMochi ( – mochi for the masses (you know, for “you people”), so the packaging design is lot more appealing (great font type choice), along with their brand look’n’feel. The only telltale private equity clue, is their lackluster and generic “About Us.”
  • Mikawaya ( – Founded in 1910 by Ryuzaburo Hashimoto, but the one behind Mikawaya’s mochi ice cream is Frances Hashimoto, the grand-niece of Ryuzaburo. Her contributions have made Mikawaya and mochi ice cream synonymous with each other, and you can try their product in a couple of ways. Either by visiting their retail location in Little Tokyo, Los Angeles, or in Japanese markets to Trader Joe’s, Ralph’s, to Safeway.

Mochiko Donuts, Mochiko Muffins, to Mochiko Brownie Producers

I’m just listing a few companies, and I kept it the ones I have tried although there are a number more.

Remember to Chew Your Food

If you search the Japan Today website for “mochi death,” you will come across several articles every half-decade of deaths in Japan from mochi. Most of the deaths are of elderly dudes, but luckily for one 70 y/o, his daughter saved his life using a vacuum cleaner to suck the mochi out from his throat.

In 2021, if the past year was not bad enough for the elderly, they have mochi to content with too.

“5 taken to hospitals in Tokyo after choking on mochi; one dies”

In contrast, how deadly is fugu (poisonous blow fish)? Between 34 and 64 people were hospitalized, and zero to six died, per year, with an average fatality rate of 6.8%. Only 1 of the deaths happened in a restaurant, while the bulk of deaths happened from people catching and eating the fish.

If You Found This Article Useful, Learning the Heimlich Maneuver May Also Prove to Be Useful (My Dad Did)

I am not saying you will need to know to know how to do the Heimlich Maneuver, but it does not hurt to familiarize yourself with it because I have no clue as to how my dad learned it, but he did.


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