Mochi Cream is a new phenomena in Japan. It's a fresh twist on an old Japanese tradition combining new flavors such as Hazelnut, Blueberry, Sakura...with interesting fillings (no more plain an)...and touted with a surprise tuft of light whipped cream in the middle.I have to say that this might be my favorite mochi place in Honolulu. I enjoy Mochi Cream in a different way than I do the "Two Ladies Kitchen" (Hilo). The Two Ladies Kitchen is the best hand made, old school type of mochi in Hawaii. I do recommend them. Mochi Cream is for those who want to try to latest fad in Japan.
The major draw back to these mochi treats, is that they are not freshly made but rather shipped frozen from Japan. When you buy each piece, the workers will usually instruct you to wait 15-20 for the frozen thing to thaw out. Once it does, boy is it silky soft. The mochi rice they use just seems to melt on your tongue like fine rice paper.
But a caution: If you don't wait for it to thaw, it takes on the consistency of a frozen mochi ice cream, rather than a fluffy and light treat. Alot of folks complain that they don't like Mochi Cream, but I think it's because they ate it frozen thinking it was mochi ice cream. So do wait the alotted thawing time. (I do think they have a mochi frozen yogurt line though).So unless you're headed to Ginza, Japan (check the Mitsukoshi department store)...save youself some air travel time and stop by Shirokiya at the Ala Moana mall (bottom floor) for a real contemporary Japanese treat.
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