Embrace the essence of Japanese cuisine with the Sasa leaf! Use our Sasa leaf as a wonderful garnish for your sushi or sashimi platter, or as a neat wrapping for onigiri rice balls. Unleash your creativity & impress your loved ones with your next level sushi game. 当店の笹の葉を、寿司や刺身の盛り合わせの素敵なガーニッシュとして、またはおにぎりの包みとしてお使いください。あなたの創造力を発揮し、次のレベルの寿司作りで家族や友人を感動させましょう。 Submerge pack in cold water for 15 mins to thaw 100 pcs per pack ONLY for garnish, DO NOT consume Cooking Guide: (Sasa Mochi! MUST TRY) Ingredients: 1 cup mochiko (glutinous rice flour) 1/4 cup granulated sugar 1/2 cup water Sweet red bean paste (anko), store-bought or homemade Sasa leaves (bamboo leaves), washed and soaked (if using fresh leaves) Cotton string or cooking twine Instructions: Prepare the Mochi Dough: In a mixing bowl, combine mochiko (glutinous rice flour) and granulated sugar. Gradually add water while mixing until a smooth and elastic dough forms. The consistency should be similar to soft playdough. Divide and Shape the Dough: Divide the mochi dough into equal portions, depending on how many Sasa Mochi you want to make. Take one portion of dough and flatten it into a small disk in your palm. Place a small amount (about 1-2 teaspoons) of sweet red bean paste (anko) in the center of the dough. Wrap with Sasa Leaves: Take a piece of washed and soaked Sasa leaf (bamboo leaf) and fold it in half lengthwise to make a narrow strip. Place the mochi dough with anko filling in the center of the folded leaf strip. Fold the sides of the leaf over the mochi, covering it completely. Fold the ends of the leaf to secure the package. Tie with Cotton String: Tie the Sasa Mochi package securely with cotton string or cooking twine. This helps keep the leaf wrapped tightly around the mochi during steaming. Steam the Sasa Mochi: Prepare a steamer and bring water to a boil. Place the tied Sasa Mochi packages in the steamer basket and steam over medium heat for about 15-20 minutes, or until the mochi is cooked through and soft. Serve and Enjoy: Once steamed, carefully remove the Sasa Mochi from the steamer. Allow them to cool slightly before unwrapping the bamboo leaves. Serve the Sasa Mochi warm or at room temperature. Enjoy the chewy texture of the mochi combined with the sweet filling of anko.
