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    Home » Appetizers/ Snacks » Isobeyaki Mochi

    Isobeyaki Mochi

    Published: Mar 8, 2023 by HWC Magazine · 78 Comments

    Jump to Recipe Jump to Video Print Recipe

    Say hello to your new favorite HOT Japanese snack – Isobeyaki Mochi. Grab a toasty warm mochi (Japanese rice cake). Drizzle on a little sweet soy sauce glaze, roll it up in nori (dried seaweed) and get ready for the ultimate treat. This iconic Japanese recipe is crispy on the outside but chewy on the inside. It’s super easy to make at home with just 4 ingredients and cooks in 10 minutes!

    Whether you prefer to bake, grill, pan-fry or even air fry your mochi, we have included all the instructions in this recipe guide. After Kirimochi (dried cut mochi) is cooked, it is delightfully toasty warm, golden, and addictively chewy. Are you ready to try one?

    Isobeyaki mochi on a Japanese plate served with green tea.
    Jump to:
    • What’s to Love
    • Ingredients
    • Step By Step
    • When is yakimochi ready to eat?
    • 4 Mochi Cooking Methods
    • Sweet Soy Sauce
    • Cooking Tips
    • Serving
    • Japanese Naming Conventions
    • Eat Mochi Carefully
    • What to Serve With?
    • Frequent Asked Questions (FAQ’s)
    • More Japanese Snacks
    • Isobeyaki Mochi

    What’s to Love

    • Iconic childhood after school treats but adults love it even more.
    • Naturally vegan. Gluten-free if you substitute tamari sauce for soy sauce.
    • Great way to use up leftover mochi from the Japanese New Year, Children’s Day, or Mid-Autumn festivities.
    • Uses only pantry ingredients.
    • Cooks in 10 minutes
    • Isobe yaki is bursting with umami flavors and has diverse chewy and crispy textures, just like our Tuna Mayo Rice Balls.
    • Whether you prefer to grill, bake, pan fry, or use the air fryer, you can choose what is most convenient for you.
    • Pairs deliciously with tea or sake just like our Crab Sushi Bake!

    Ingredients

    Ingredients to make Japanese Isobe yaki laid out on a marble table.

    Kirimochi (切り餅) is dried plain cut mochi. You can find this ingredient in Asian Food stores or online on Amazon. They come usually in a package with each rectangular or round mochi individually wrapped. The rectangular cut kiri mochi works best in this recipe. The individually wrapping makes it convenient to make as little as one or up to 12 isobeyaki at a time. Mochi is a gluten-free food. If you are celiac, you will have to check the manufacturer to confirm it was processed in a gluten-free facility.

    Soy sauce – If you need to keep this gluten-free, you can substitute with tamari sauce.

    Brown sugar – or you can use regular sugar or a sugar substitute of choice.

    Nori – roasted seaweed sheets can be found at an Asian food store or online on Amazon. Many seaweed sheets have demarcated lines so you can cut them into sections. For a standard sized kirimochi rectangle, you will need approximately ¼ of standard nori sheet.

    Step By Step

    Opening up kirimochi packages and cutting up nori.
    • Open the packages of kirimochi and cut the dried nori to fit around it.
    Pan frying mochi in a pan and making the sweet soy sauce glaze.
    • Cook the kirimochi – Bake, air fry, pan-fry or grill until golden and crispy on the outside and chewy and soft on the inside.
    • Make the sweet soy sauce – add equal amounts of soy sauce and brown sugar in a pan and simmer lightly for 1 to 2 minutes or microwave until it thickens and gets a little sticky. The sauce should be able to coat the back of a spoon.
    Grilled mochi getting brushed with the sweet and savory soy sauce glaze.
    • Dip or brush the hot and toasty baked, air fried, pan fried or grilled kirimochi with the thick and sticky sweet soy sauce mixture.
    Glazed Japanese rice cakes glazed with sauce and getting rolled in dry roasted seaweed.
    • Wrap and roll with a slice of roasted nori (dried roasted seaweed) and seal with a little of the sweet soy sauce mixture.
    • Eat while hot and toasty.

    When is yakimochi ready to eat?

    Kiri mochi is a dried and cut mochi that must be cooked priot to eating to get it pliable and chewy. Don't try to bite into one raw or you might lose a tooth.

    Kirimochi can be cooked either by baking, air frying, pan-frying or grilling. Once kirimochi is cooked, it is called yakimochi. 

    Yakimochi is done cooking when the outer layer is crispy and golden, the mochi starts to puff up and the inside is soft and squishy. However, you do not want to cook it so long that the mochi starts oozing out from the sides. There are 4 different options for cooking mochi.

    Air fryer, baked and pan fried mochi shown on a white parchment paper.
    Grilled mochi is not shown but had the same results as the pan fried method.

    4 Mochi Cooking Methods

    Please choose the cooking option that is most convenient and easy for you.  We did some testing for you to find out how to cook kiri mochi using these 4 different cooking methods.

    As you can see from our photo above, the different cooking options cooked the interior to a perfectly chewy molten consistency. The pan-fried and grilled options were our favorite because they had the best golden and crispy exterior.

    1. Baking at 375 degrees F (190 degrees C) for approximately 10 minutes turning halfway during the cooking process. (Line baking sheet with parchment paper or lightly oil baking sheet) This option is convenient if you need to make a lot of isobeyaki at once for a larger group)
    2. Air fry set at 400 degrees F (204 degrees C) for about 4 to 6 minutes, turning halfway during the cooking process. (Lightly oil spray the air fryer basket)
    3. Pan Fry at a medium heat in a lightly greased non-stick pan for approximately 4 to 5 minutes on each side.
    4. Grill or Grill pan – lightly grease and grill mochi over medium heat for approximately 4 to 5 minutes on each side.
    Isobeyaki mochi on a rectangle Japanese tray with a bite out of one.

    Sweet Soy Sauce

    1. The sweet and savory soy sauce will continue to thicken as it sits. Just heat up the soy sauce and brown sugar mixture just until it can coat the back of the spoon and then remove from heat.
    2. Using a brush to slather on the sweet and savory soy sauce mixture works well. You can also just spoon a little sauce on both sides.
    3. Get that pot or pan that you used to heat up the sweet soy soaking in hot water as soon as you are done using it for easier cleanup.

    Cooking Tips

    1. Whether you pan fried mochi or grilled mochi, please use a medium to lower heat. The reason being is the inside of the mochi needs to get warm and soft inside before the outside gets overly brown. 
    2. Every oven, air fryer, grill and stove top can vary in heat levels depending on the make and model. Do not use the time clock as the only way to determine if the isobeyaki is done cooking. Instead, look to make sure that the mochi has started to puff up, turns golden brown or is crisp on the exterior and the mochi it should feel pliable.
    3. Don't cook the isobeyaki too long or it will end up like a pool of molten lava. The goal is you want the edges to be crispy but the inside to be tender.
    4. Sometimes, the baking methods and the air fry methods do not get the cooking mochi brown. However, the exterior will be crisp and the interior with be chewy.
    5. If you want to amplify the flavors of the sea, you can heat up your nori leaves in a dry pan for a few seconds on each side before wrapping.

    Serving

    1. Isobeyaki mochi needs to be prepared and eaten right away while it is hot. The reason being is that when it cools the nori will start to get soft and the cooked mochi will start to harden. 
    2. If the yaki mochi is starting to get cold, it can be reheated in the microwave. Pop it in the microwave for 20 to 30 seconds BEFORE slathering in the sweet soy sauce and covering in the nori for best results.
    3. Around the hanami (cherry blossom viewing season), we sometimes like to make a sweet sakura glaze for dipping. If you can find sakura extract at the market, mix with powdered sugar and raspberry juice for a pretty pink topping.
    4. We like to just pick it up with our fingers to eat but also can be served with chopsticks or even a fork.

    Japanese Naming Conventions

    You may have heard people talk about mochi, but in Japan there is a whole other world of mochi-based snacks that include isobeyaki, yaki mochi cake, kirimochi, norimaki or even nori.  But what does this all mean?  Let’s take a moment to do a quick overview of some basic Japanese terms to help you understand the ingredients and cooking methods.

    Unwrapped raw kirimochi rice cakes laying on a wooden table.

    Mochi

    “Mochi” is general term for Japanese rice cakes. There are 2 main kinds of mochi. 

    1. Plain mochi is made from just two ingredients Japanese short grained sweet rice (Mochigome) and water. The traditional way of needing two people to pound the rice or even the more modern way with using a rice cooker takes some time and patience. That is exactly why people use convenient kirimochi. Kiri mochi is plain mochi that is dried and cut and can be found individually wrapped at Asian supermarkets or on Amazon. We used kirimochi for the recipe.
    2. Gyuhi is a soft type of mochi that is used to make wagashi or Japanese sweets like our Mung Bean Daifuku Mochi. Unlike plain mochi, gyuhi is made using a sweet glutinous rice flour.

    Yakimochi

    Yaki Mochi - “Yaki” is a cooking style such as grilled, broiled or pan-fried. “Mochi” refers to a pounded rice cake in Japanese. So essentially, yaki mochi means plain cooked mochi that has been grilled, broiled, pan fried, etc. In our Yakitori recipe, “Yaki” is grilled, and “Tori” refers to chicken for a delicious grilled chicken skewer recipe that is always a crowd pleaser. There are 2 main categories of Yaki mochi.

    1. Isobeyaki is sometimes also referred to as isobe yaki or isobe-yaki (いそべやき,イソベヤキ or 磯辺焼き) This is the special recipe we are making today. Isobeyaki is a subtype of yakimochi. Once yakimochi (cooked mochi) is dipped into a sweet soy sauce and wrapped in dried seaweed and it becomes isobe yaki.
    • Abekawa is broiled mochi that is soaked in hot water and then covered with a mixture of sugar and a bean powder called kinako.
    Cut dried roasted seaweed held in a hand.

    Nori

    Nori is a dry edible seasoned seaweed that is used to wrap items like sushi rolls, Wasabi Mayo Crab Onigirazu or even as a topping to soups and salads. 

    Norimaki

    "Nori", as you know from above, is dried seaweed. “Maki” means to roll. Therefore, norimaki means to wrap and roll in a dry edible seaweed. Our isobe yaki are wrapped and rolled in crispy nori just before serving.

    Bite out of the norimaki isobeyaki showing the chewy center.

    Eat Mochi Carefully

    This pan fried isobeyaki mochi recipe is a delicious treat. However, it can be a potential choking hazard for small children, elderly or those that have difficulty swallowing. Therefore, take small bites and chew well. We like to take little sips of tea between bites of isobeyaki. (The nurse is now stepping down from the soap box.)

    What to Serve With?

    These little Japanese treats are perfect for teatime, afterschool snacks or even breakfast. We love to serve with a little Tranquil Lemon Ginger Tea, green tea or even a matcha latte.

    As isobe yaki is slightly sweet and slightly savory.  It can pair well with many different savory side dishes or snacks like our Sesame Burdock Root Salad, Japanese Egg Roll Tamagoyaki or our Lemon Daikon Refrigerator Pickles. For an evening snack, try with a little chilled or hot sake.

    If you are hosting a little teatime gathering, we tend to add more of the sweeter companions like our gluten free and vegan Matcha White Chocolate Brownies or Matcha Red Bean Energy Balls.

    Dipped and wrapped isobe yaki ready to eat and served with tea.

    Frequent Asked Questions (FAQ’s)

    Why is this Japanese recipe called Isobe yaki?

    In Japanese, “Isobe” refers to the rocky shoreline where seaweed grows and is plentiful. The term “isobe” refers to any foods cooked with nori. “Yaki” is a method of cooking such as grilling, pan-frying, baking and broiled. The two terms together, isobeyaki, refers to cooked toasty golden mochi that is dipped in a soy mixture and wrapped in nori (dried Seaweed).

    Can you refrigerate prepared isobeyaki?

    Isobeyaki is best eaten immediately after it is prepared while it is still hot, toasty, and chewy. If you refrigerate prepared isobeyaki, the nori (dried Seasoned seaweed) will get soggy and the mochi will start to harden. We suggest making only as much as you plan on eating at one time.

    How to cook frozen kirimochi?

    Remove the plastic wrapping. Heat frozen kirimochi in the microwave for about 30 seconds to thaw out. Then, proceed with your cooking method of choice.

    Can you reheat yakimochi?

    Yes, yakimochi can be reheated in the microwave for about 30 seconds to soften.

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    Isobeyaki mochi on a Japanese plate served with green tea.

    Isobeyaki Mochi

    Discover how to make this umami packed sweet and savory snack Isobeyaki mochi at home. Toasty hot Japanese rice cake dipped in sweet soy sauce and rolled in nori. 
    5 from 10 votes
    Print Pin Rate
    Course: Appetizers/ Snacks
    Cuisine: Japanese
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 5 servings
    Calories: 73kcal
    Author: HWC Magazine

    Ingredients

    • 5 Kirimochi (切り餅) plain dried cut mochi
    • ¼ cup soy sauce or tamari sauce for gluten free option
    • ¼ cup brown sugar
    • 2 sheets dried nori leaves (roasted seaweed) 1 strip per Kirimochi (切り餅)
    • cooking spray to prepare the baking pans
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    Cook (4 Different Options)

    • Option 1: Pan Frying - Spray a little light flavored oil in a non-stick pan. Pan fry the kirimochi on a medium low heat for about 3 to 5 minutes on each side or until golden and crisp on the outside and chewy in the middle.
    • Option 2: Grilling or Grill Pan - Prep the grill or grill pan with a little oil to prevent sticking. Grill the kirimochi on medium heat for about 3 to 5 minutes each side or until golden and crisp on the outside and chewy in the middle.
    • Option 3: Baking - Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper and/or a light oil spray to prevent sticking. Place the Kirimochi (切り餅) blocks on the prepared baking sheet. Bake for 10 minutes or until crisp on the outside and chewy on the inside. Turn the mochi cakes midway during the cooking process.
    • Option 4: Air Frying - Preheat air fryer to 400 degrees F (204 degrees C) for 5 minutes. Prep the air fryer basket with a little oil to prevent sticking. Air fry kirimochi for about 4 to 6 minutes or until golden and crisp on the outside and chewy in the middle. Turn the mochi cakes midway during the cooking process.

    Cut Nori (Dried Roasted Seaweed)

    • Trim your nori (dried seaweed) sheets into 5 long strips. They should be slightly narrower than your kiri mochi cakes and be able to wrap around and overlap slightly so it can sealed. You will most likely need to cut the length as well so it not too long. (You will have some leftover nori and these are delicious in soups and salads)

    Sweet Soy Sauce Glaze

    • In the meantime, make the sweet soy sauce glaze in either a pan or in the microwave.
      Pan Method- Add soy sauce (or tamari) and brown sugar to a small non-stick pan. Cook and stir over medium heat until it starts to thicken - about 1- 2 minutes. Set aside
      Microwave Method - Place soy sauce and brown sugar in a microwave safe bowl. Microwave in 30 second bursts for approximately 1 to 2 minutes.
      The sweet soy sauce glaze will thicken as it sets and cools slightly.

    Wrap and Roll

    • Immediately, brush the cooked kirimochi with the sweet soy sauce glaze and wrap up dried nori. Enjoy! Best served hot out of the oven.

    Video

    Notes

    Storage
    Only make as many isobeyaki mochi as you plan on eating at one sitting.  Eat and enjoy the isobeyaki right after it is prepared for the ultimate treat. Delicious hot and toasty. If they get cold, the seasoned nori leaf will start to get soggy and the yaki mochi will start to harden back up.
    Where to purchase 
    You can find both nori (dried roasted seaweed) and kirimochi (dried cut mochi - Japanese Rice Cakes)  at Asian food stores or they can be purchased online on Amazon. 
    Recipe Tips
    1. The sweet and savory soy sauce will continue to thicken as it sits. Just heat up the soy sauce and brown sugar mixture just until it can coat the back of the spoon and then remove from heat. 
    2. Using a brush to slather on the sweet and savory soy sauce mixture works well. You can also just spoon a little sauce on both sides.
    3. Get that pot or pan that you used to heat up the sweet soy soaking in hot water as soon as you are done using it for easier cleanup.
    4. Whether you pan fried mochi or grilled mochi, please use a medium to lower heat. The reason being is the inside of the mochi needs to get warm and soft inside before the outside gets overly brown. 
    5. Every oven, air fryer, grill and stove top can vary in heat levels depending on the make and model. Do not use the time to cook the mochi as the only way to determine if the isobeyaki is done cooking. Instead, look to make sure that the mochi has started to puff up, turns golden brown or is crisp on the exterior and the mochi it should feel pliable.
    6. Don't cook too long the mochi or it will end up like a pool of molten lava. The goal is you want the edges to be crispy but the inside to be tender.
    7. Sometimes, the baking methods and the air fry methods do not get the cooking mochi brown. However, the exterior will be crisp and the interior with be chewy.
    8. If you want to amplify the flavors of the sea, you can heat up your nori leaves in a dry pan for a few seconds on each side before wrapping.
    9. If your yaki mochi is starting to get cold, it can be reheated in the microwave. Pop it in the microwave for 20 to 30 seconds BEFORE slathering in the sweet soy sauce and covering in the nori for best results.

    Nutrition

    Serving: 1isobeyaki mochi cake | Calories: 73kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 463mg | Potassium: 63mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.3mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

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      Recipe Rating




    1. bentodays says

      March 18, 2013 at 8:34 pm

      Lovely post, and a great dish! It looks so good and absolutely delicious!

      Reply
      • Healthy World Cuisine says

        March 19, 2013 at 1:32 am

        Thank you, I hope everyone can just take a quick moment to reflect and send some positive thoughts to Japan. I really love these simple treats, will not work in a bento as they have to be eaten hot out of the oven but great after school snacks.

        Reply
    2. petit4chocolatier says

      March 17, 2013 at 3:44 pm

      Beautiful post! Your photos are absolutely gorgeous. And Annina's photos are breathtaking too. Delicious recipe Bam!

      Reply
      • Healthy World Cuisine says

        March 18, 2013 at 1:10 am

        Thank you. I really do love Annina's photos she did a great job of capturing the moment.

        Reply
    3. erika says

      March 15, 2013 at 7:07 pm

      Wow, that looks fabulous! Your photos and plating are looking amazing!

      Reply
      • Healthy World Cuisine says

        March 16, 2013 at 1:38 am

        Hello Erika, I think that we need some pancake dessert for the perfect ending to this meal. Thanks so much and have a super weekend.

        Reply
    4. bitsandbreadcrumbs says

      March 15, 2013 at 3:23 am

      A beautiful post and tribute, BAM, from sharing some of your personal experience in Japan, to the fantastically exotic dish, to the beautiful images of the Sakura. I love tamari but have never tasted it in a dessert. The whole of the flavors in this, sweet with umami, sounds really lovely! I hope your friends in Japan are healing and I wish them peace, tranquility, good health and happiness from this day forward.

      Reply
      • Healthy World Cuisine says

        March 16, 2013 at 3:43 am

        Thank you Betsy. Japan appreciates everyone prayers, thoughts and healing. This is quite a unique dessert from a western perspective but not so crazy when you think about how we like salty caramel and other combinations. I just use tamari sauce as we try to be gluten free as much as we can be here but soy sauce is best. If you can get your hands on the ingredients give it a try. I know that you will like it.Take care, BAM

        Reply
    5. Nami | Just One Cookbook says

      March 14, 2013 at 10:27 pm

      Thank you for the beautiful post for "our" country. You and I are BFBFF (best "food blog" friends forever) from Yokohama! 🙂 I always have kirimochi 24/7 in my pantry. I usually toast first then dip in the soy sauce but with your way the soy sauce gets more caramelized and taste better! Thanks for your sweet words on my blog. You are very sweet and kind friend!

      Reply
      • Healthy World Cuisine says

        March 15, 2013 at 1:06 am

        Dear Nami-san, arigato gozarimasu for your very kind message. Japan will always hold a very special place in my heart, just like you- BFBFF forever indeed. I am so glad our love for food has brought us together. My dear friend Naomi-san also showed me your way, the traditional way, on how to make this treat. However, you know I love experimenting in Healthy World Cuisine and the glaze gets very thick and caramelized if you first cook it on the stove top and then put it on the kirimochi before you bake it. The outer crust of the mochi slightly crispy and the inside nice and chewy. It is really nice. Please take care. Ja Mata, BAM

        Reply
    6. Anne ~ Uni Homemaker says

      March 15, 2013 at 4:56 am

      Beautifully written, Bobbi. Thanks for sharing your thoughts and your recipe, which looks delicious btw. Your friend's photos are stunning. Take care.

      Reply
      • Healthy World Cuisine says

        March 16, 2013 at 3:38 am

        Thank you Anne. I am glad we could all take a moment of silence to reflect and prayers for those that have suffered in this tragedy.

        Reply
    7. Natalie says

      March 14, 2013 at 2:09 pm

      Looks extremely good and wow you take some very great pics!

      Reply
      • Healthy World Cuisine says

        March 15, 2013 at 1:28 am

        Hello Natalie, I hope you will give this dessert a try, very easy and a quick treat. Thanks so much for your compliment about the photos, my only goal is to get the photos quickly before my teenagers eat it all. LOL

        Reply
    8. Raymund says

      March 14, 2013 at 3:39 am

      Where was I hiding all these years I never had tried these before. Looks good

      Reply
      • Healthy World Cuisine says

        March 14, 2013 at 4:00 am

        I know how you feel sometimes there are just many unique dishes around the world. Thank goodness we have a lifetime to try them all out. Take care, BAM

        Reply
    9. Norma Chang says

      March 14, 2013 at 12:38 am

      My Japanese friends were not personally affected by the earthquake and Tsunami but they had friends and acquaintances who were, I too hope they are closer to recovery. Beautiful chery blossoms and lovely treat.

      Reply
      • Healthy World Cuisine says

        March 14, 2013 at 1:10 am

        I am happy that your personal friends were not affected. When something this devastating happens, it affects the whole country. Take Care, BAM

        Reply
    10. Kathleen Richardson says

      March 13, 2013 at 11:53 pm

      Like Diane, I thought you had prepared fish, but am delighted at the prospect of trying this sweet and savory treat. You presently it beautifully (love the pinks) and the directions actually sound simple enough for me. BAM, this was a lovely tribute for your friends and the others effected by the tragedy in Japan two years ago.

      Reply
      • Healthy World Cuisine says

        March 14, 2013 at 12:37 am

        Hello Kathleen, thank you for your kind words and each day I hope that Japan moves forward to recovery. I know this dish may be out of the comfort zone if you had only had western dishes. However, you have to trust me on this one as once you try it you will love it. Take care, BAM

        Reply
    11. yummychunklet says

      March 13, 2013 at 5:56 pm

      What a tasty looking recipe!

      Reply
      • Healthy World Cuisine says

        March 14, 2013 at 1:19 am

        Thanks and after your fasting is over, I hope you will give it a try

        Reply
    12. tableofcolors says

      March 13, 2013 at 4:28 pm

      What an interesting recipe! I would love to taste it as I have never had anything quite like it!

      Reply
      • Healthy World Cuisine says

        March 14, 2013 at 1:20 am

        It is really an interesting dish as it has the sweet, salty, crispy outside and chewy inside. I think it is the new chocolate...

        Reply
    13. peachkins says

      March 13, 2013 at 11:24 pm

      lovely recipe and sweet commemoration!

      Peachy @ The Peach Kitchen

      Reply
      • Healthy World Cuisine says

        March 14, 2013 at 1:17 am

        Hello Peachy, I am so glad you left me your new link. Love your new site and look forward to keeping in touch.

        Reply
    14. Tandy says

      March 13, 2013 at 1:04 pm

      What a lovely recipe and dedication BAM 🙂

      Reply
      • Healthy World Cuisine says

        March 14, 2013 at 1:27 am

        Thanks Tandy. Only 15 minutes to make this dessert but years of recovery left for Japan. Take Care, BAM

        Reply
    15. Gourmantine says

      March 13, 2013 at 9:43 am

      Incredible how fast time flies, 2 years have passed already. It should have been so distressing with friends affected by this tragedy...

      Reply
      • Healthy World Cuisine says

        March 13, 2013 at 10:10 am

        I know it seems like it was yesterday. I hope however that each day they get close and closer to recovery one step at a time.

        Reply
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