Turn Mochi into Tasty Oil-Free Rice Snacks! Recipes in 1 Minute! | Any leftover Mochi? Make It!

Turn Mochi into Tasty Oil-Free Rice Snacks! Recipes in 1 Minute! | Any leftover Mochi? Make It!

Our No.1 go-to Snack is “Rice Snacks” (not Potato Chips)

In the heart of Japanese culinary heritage, an age-old tradition meets modern innovation as we delve into the world of soy sauce-flavored rice snacks crafted from leftover Kirimochi.

Kirimochi, a widely available semi-dried form of Japanese rice cake, takes on a new life in this sustainable and delicious snack instead of eating as stretchy mochi as usual.

Rice Snack is another form of Mochi.

Mochi, with its chewy texture and inherent versatility, has been a staple in Japanese households. Often enjoyed during the New Year holidays, this traditional rice cake carries a sense of nostalgia and cultural significance. However, with the evolution of cooking methods, leftover Kirimochi has found itself a new role in the form of irresistibly tasty soy sauce-flavored rice snacks.

Crafting Culinary Magic

The transformation begins with repurposing leftover Kirimochi, expertly blending it into a crispy rice snack that preserves the essence of tradition. The process is so simple that we use the microwave, and it takes only one minute to cook a perfectly crispy rice snack!

Our previous generation used to dry out the moisture under the sun and then toast it over the flame for a long time.

But it is cooked in the microwave oven, resulting in a delightful snack that cuts the cooking time but reserving the taste as before.

Coated with Umami

Soy sauce, a cornerstone of Japanese cuisine, takes center stage in these rice snacks. The umami-rich soy sauce flavor wraps each bite, creating a symphony of savory notes that dance on the taste buds. The mild sweetness of a little bit of sugar and the flavor of Dashi Powder provides the perfect balance, ensuring a snack that is not just delicious but also uniquely Japanese in character.

Sustainability at Its Core:

Beyond the exquisite taste, these soy sauce-flavored rice snacks stand as a testament to sustainable practices. Repurposing leftover Kirimochi minimizes food waste and respects the mindful approach to culinary heritage, promoting a more eco-conscious way of enjoying traditional delights.

A Snack for Every Occasion:

Whether it’s a casual gathering with friends, a quiet evening at home, or a festive celebration, these soy sauce-flavored rice snacks made from leftover Kirimochi are a versatile and flavorful addition to any occasion. You can enjoy it as its bite-sized format makes it perfect for snacking on the go or sharing with loved ones.

Serve it instead of Potato Chips for healthy alternatives that make everyone happy!

The soy sauce-flavored rice snacks made from leftover Kirimochi in every crunchy bite tell a new story of Japanese home cooking.

Rice Snacks

Turn Kirimochi into Rice Snacks
Prep Time 5 minutes
Cook Time 1 minute
Dry out 2 hours
Course Snack
Cuisine Japanese
Servings 4 people


  • 1 bowl microwave safety


  • 2 pieces Kirimochi 40~50g (2 oz) per piece
  • ½ ts Dashi Powder
  • 1 ts Sugar
  • 1 tbs Soy Sauce
  • Aonori Powder ※optional


  • Cut your Kirimochi into half an inch cubes.
  • Microwave them for 1 min on 800w.
    If it's not crisp enough, cook additional 20-30 seconds until it's crispy and dry.
  • To season the puffed mochi, mix dashi powder, sugar and soy sauce.
    Combine and cooknmn in the microwave for 30 seconds until the sugar dissolves.
    Add the rice cracker and toss really well using your spatula.
  • Sprinkle Aonori seaweed if you want.
    put them on a wire rack for a few hours to dry them out.
  • Keep it in an airtight container and store it at room temperature. Keeps its crispness for the next few days.
Keyword kirimochi, mochi, rice snacks
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