So many of our favorite NYC food trends hail from Japan. First there were soufflé pancakes, followed by katsu sandos…and how could we forget kakigori? Now, a familiar dessert is finally claiming the spotlight it deserves: mochi.
A popular treat for centuries, the springy, squishy dough—typically made from glutinous rice that’s been pounded over and over again—is a New Year’s tradition, believed to bring good luck in the months ahead. And while it’s already pretty ubiquitous stateside as a fro-yo topping or in the form of bite-size ice cream, New York is finally seeing more of its delightfully chewy versatility, with new goodies popping up both on grocery-store shelves and at local bakeries.