Kohechi

Kohechi is a traditional Japanese confectionery, often described as a type of soft rice cake or mochi. It is typically made from glutinous rice flour, water, and sugar. The dough is then steamed or cooked until it achieves a soft, chewy, and slightly sticky texture.

Unlike many other mochi varieties which are often filled with sweet bean paste (anko) or fruit, plain kohechi is usually served without a filling. It can be enjoyed on its own, often dusted with kinako (roasted soybean flour) or a simple sugar coating. Some variations might incorporate flavorings or colorings directly into the dough.

Kohechi is a relatively simple sweet, valued for its delicate texture and subtle sweetness. It is commonly found in Japanese sweet shops and sometimes prepared during special occasions or festivals, though its everyday availability makes it a popular and accessible treat. The preparation process emphasizes the natural qualities of the glutinous rice, resulting in a tender and yielding confection. Its understated nature allows it to be a comforting and satisfying sweet snack.