Mochis – who doesn’t love them? The round confection with a soft rice shell and a fondant center is a classic of Japanese cuisine and a real gourmet dessert. Ever wanted to know how they are made? Yui Fukami from Studio Fukamisori will show you how. On three Saturdays in November at the Muji Flagship Store on Ku’damm, you’ll learn how to make the traditional gluten-free daifukumochi いちご大福 yourself from rice flour dough (azuki), red bean paste (shiroan) and fresh fruit. When Yui moved to Berlin in 2017 from her home in Osaka, Japan, via a stopover in New Zealand, she missed her mother’s strawberry daifuku, and started experimenting on her own so she could snack on the sticky-sweet rice balls all year long. Initially, Yui shared her stories and recipes with friends. Now, with her workshops, she shows anyone homesick for Japan or with a curious sweet tooth how to make mochi. During the workshop you’ll get immersed in the art of making mochi and discover modern mochi culture in Japan and its exciting history. At the end of the session, you’ll be able to enjoy your own mochis, accompanied by a nice Japanese tea. Are you ready for some mochi magic?
Text: Alison Musch / Photos: Arundhati Shenoy
Muji Berlin Ku’damm Flagship Store, Kurfürstendamm 236, 10719 Berlin–Charlottenburg; map
Mon–Sat 10–20h (second floor)
@yui_fukamidori
@mujigermany
