omochi

I confess that although I will eat anything I am not allergic to, I've never been passionate about mochi (rice cakes) or udon (thick noodles) - it's just a texture thing. the longer I've been here though, just as after a few years drinking beer I aquired a liking for the finer tastes of whisky, the more I am enjoying my heavy carbohydrates (I am scottish after all). today we had yomogi (mugwort) mochi with anko (red bean paste) filling which comes wrapped in the yomogi leaf. of course, as everybody knows, mochi is imported from the moon where it's made by rabbits.