This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Everyone knows me for my butter mochi. It’s been my go-to potluck dish for over a decade, ever since I learned how ...

Monica Burton is the former deputy editor of Eater.com where she covered restaurants and food culture from 2017 to 2025. Interspersed among recipes for foods that feel quintessentially of Hawai‘i — ...

I love how the tradition of mochi spans memories and cultures, from Filipino bibingka and Chinese nian gao to Japanese mochi and Hawaiian butter mochi. Mochi’s presence in my daily life was fleeting.

This golden, sesame-crusted treat has roots in Hawai'i. As chef and writer Kiki Aranita writes: "Butter mochi is purely an invention of the islands and it is borne from the multicultural roots of ...

The notion of “edible art” brings to mind visions of candy bouquets and aesthetic charcuterie boards—food simply arranged to look like something else. For Daphne Kauahiʻilani Jenkins, butter mochi is ...

Sakuraya is just a mochi shop in Gardena, if you listen to owners Mas and Yuki Fujita tell it. They don’t do anything that different from any of the other shops, insists Mas, 74. There’s no special ...