Original US maker of tasty Japanese dessert now impoving online ordering
Whenever I have room for dessert after a sushi feast, I ask for mochi, if it is on the menu, and when I shop at Pacific Ocean, an Asian supermarket in Broomfield or Denver’s Alameda Square, I buy a box or two if I can get it home before it melts. Truth is that I am very fond of Mochi Ice Cream, as it is branded. This small, round dessert ball consisting of a soft rice starch (mochi) encasing an ice cream core and dusted with cornstarch was created in Japan in 1981, and a version was introduced in the US in 1993 by a company called Mikawaya that has been marketing it as “Mochi Ice Cream.” It is cool, slightly chewy on the outside and totally addictive.
Delicious as it is, the product is not available in most mainstream supermarkets — except perhaps in Calfifornia. To fill the national void, Mikawaya has beefed up its online store to bring all seven Mochi Ice Cream flavors to anyone with access to a computer. It is delivered by the 5-box case overnight, packed in a dry ice case, for $30 a box plus shipping and taxes. Mikawaya, a 100-year-old family business run by Frances Hashimoto and her husband Joel Friedman, that specializes in the creation of specialty Japanese pastries and desserts. With its beefed-up online presence, Mikawaya the mochi alternative to traditional ice cream. Click here and enter your zip code to find out if there’s a retail grocer nearby that carries it, or click here to order online.