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Japanese Matcha and Mochi Re-imagined

2025.04.14

Photo Credit: Bruno Mattos @Pexels.com

 

Food that is common in one country can be changed into something new and original when it is taken away from its traditional roots. However, for us, it is so normal that we can hardly imagine it being any different.

 

A good example of this is green tea. A matcha drink at a cafe in Kyoto will be carefully prepared by someone who probably appreciates the ways of the tea ceremony. He or she pays special attention to the grade of tea, makes sure that it is not clumped together before whisking, checks that the color is emerald green and that the water temperature is just right.

 

Another familiar food is mochi filled with red bean paste (anko). It can be found almost anywhere: in supermarkets, fancy “wagashi” shops in department stores, and along Nishiki Market. Some of these shops have been selling Japanese tea snacks for centuries. The most modern of them have added fresh strawberries inside, but nothing more radical than that. Although these things are common in Kyoto, they can take on other forms abroad.

 

In Central Europe, in Warsaw, Poland, I had the opportunity to try some very different matcha and mochi. Japan is located on the other side of the world from Poland, making its food and customs feel very exotic. It seems that the farther away the country is, the more interesting and appealing Japanese things are. Sushi restaurants are popular in big cities in Poland, but I was surprised to see new ideas for matcha and mochi designed to appeal to a different market. At a trendy cafe called Deseo on the beach of the Baltic Sea, I had iced matcha with fresh raspberries. The barista made it with Uji green tea powder using an electric milk frother. He said nobody is trained to use a tea whisk (chasen). Another drink had half tonic water and half matcha, and both drinks had big ice cubes. This was not what I was used to in Kyoto!

 

Simply using matcha powder is one thing, but making mochi and filling it requires more skill and expertise. I walked into a little shop with blue neon lights and signs with their mascot, a harp seal that looked like the “Shirotan” plush toy. The little mochi pouches were enclosed in plastic capsules that looked like they were packaged for the “gacha gacha” machines selling toys in Japan. The flavors to choose from did not include any with red bean paste. The choices were mango, creamy Snickers, Oreo, cherry brownie, pistachio, lavender, strawberry, and coconut almond. I chose lavender. It was delicate and delicious, made with slightly sweetened lavender jelly with mascarpone cream. The texture was like tiramisu tucked in a pillow of mochi. I was really surprised how good it was.

 

However, there was one thing I wanted to know. I asked the shop clerk if there were any “real” Japanese flavors. Alas, the clerk did not know anything whatsoever of the mochi native to Japan, its fillings and that it was certainly not sold in plastic capsules. In effect, their products delight a new crowd of young people looking for something new to try from the exotic country of Japan but not caring about the originals.

 

 

Questions:

Q1. How was the mochi shop decorated?

 

Q2. How was mochi packaged in the Polish shop?

 

Q3. What was the texture of the mochi filling in the Polish shop?

 

Scroll downfor answers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A1. Blue neon lights and harp seal characters

A2. In plastic capsules

A3. Soft and creamy like tiramisu


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