5 Best Mochi Flavors Ranked! (2024)

Name: 5 Best Mochi Flavors
Ingredients: Matcha or Green Tea; Daifuku Mochi; Kinako; Isobe Maki; Mochi Ice Cream Flavors

Updated Feb 16, 2023Recipe Marker

Are you wondering what are the best mochi flavors to try? Stick around as we share the most popular mochi flavors ranked by taste.

The mochi craze hit us hard in the past and it is certainly here to stay for good.

It is, after all, a delectable treat not only representative of Japan’s rich cultural heritage but also a delicacy of sorts that people all over the world have embraced thanks to its downright yummy flavors.

With its rise in popularity around the globe, it can be challenging to find the best mochi flavor out there. This article will tackle the different mochi flavors and which is the best. Read on to learn more about this.

What is Mochi?

For those who are not familiar with mochi, it is actually a type of Japanese rice cake formed into soft balls of dough.

It is typically made with sweet glutinous rice flour, otherwise known as mochigome, and is pounded until it achieves a somewhat thick and sticky paste and can be molded into the targeted shape.

When consumed by itself, mochi has a slightly sticky and stretchy texture. It is also chewy and soft at the same time.

There is a subtle sweetness to it thanks to the use of sweet glutinous rice. However, it can also be quite plain if unsweetened.

Mochi is a traditional staple for the Japanese New Year, as it is a symbol of abundance and prosperity.

Best Mochi Flavors Ranked

1. Matcha or Green Tea

One of the popular mochi flavors you will come across is matcha. It has an earthy yet subtle flavor profile. At times, it can even have a distinct “grassy” taste, if you will.

This type of mochi either comes with matcha filling inside or with the dough itself infused with green tea. If the filling contains matcha, it will often come with a cream filling.

Meanwhile, if the mochi dough itself comes infused with green tea, chances are it will have an anko red bean paste filling.

Today, matcha mochi has also become synonymous with green tea ice cream, often finished with a dusting of matcha powder for an extra boost of flavor.

This ice cream variation tastes quite the same, albeit creamier.

2. Daifuku Mochi

When it comes to mochi, the most traditional is the sweet bean paste-flavored one. Called the daifuku mochi, these are the ones that we know too well—big, round, and soft.

These can also come filled with strawberries and complemented with a sweeter bean paste called anko with the resulting product called ichigo daifuku.

Red bean is a Japanese favorite with its nutty taste and aroma. It has a sweet taste that works in just about anything—from pastries to desserts such as ice cream and the like.

In its traditional form, mochi comes filled with a sweet red bean paste called azuki or a sweet red bean paste called anko.

This daifuku mochi tastes sweet and earthy, with a relatively smooth filling. This goes just right with the equally chewy texture of the mochi itself.

3. Kinako

This mochi normally comes coated or sprinkled with a blend of soybean powder and sugar.

The combination gives this creation a nutty flavor that goes well with the natural sweetness of the mochi dough.

Since this mochi is coated throughout in this powder, it tends to have a flavor profile similar to that of peanut butter.

However, the texture is quite different since soybean powder is much finer. While kinako mochi can be eaten on its own, you can also drizzle it with black sugar syrup called kuromitsu.

This syrup is thick and similar to molasses, adding a deeper flavor to the overall result.

4. Isobe Maki

Mochi tends to be on the sweeter side of the spectrum, but what you might not know is that it can actually transform into a savory dish or meal as well.

Called Isobe maki or isobe yaki, this type of mochi is grilled, wrapped in a sheet of seaweed, otherwise called nori, and then served with soy sauce on the side.

From all these flavors, it’s easy to imagine that this mochi flavor is filled with umami bombs, especially with the addition of nori and soy sauce for dipping.

Plus, the grilling adds a layer of smokiness that adds depth and dimension to mochi.