In Japan, Waffle + Mochi = Moffle
The waffle, in typical Japanese fashion, has been dissected and re-concocted. Substituting the gooey rice paste, mochi, for the wheat flour used by westerners in the waffle, Japanese chefs have created the moffle, Japan's latest food craze. And a quick-thinking entrepreneur stepped up the craze by creating the Moffle, a moffle cooker.
Moffles reportedly taste like mochi, which can be sweet or tangy, depending on the ingredients blended with the paste. However, unlike dry mochi rice cakes, moffles are crisp on the outside and moist and chewy on the inside. (Sound like an ad to you?)
The Japanese incorporate food from other cultures into their own cuisine without sacrificing a bit of their own food culture. Mayonnaise is a great example. Introduced in Japan in 1925 by Kewpie, Japanese food manufacturer, the recipe was adapted to Japanese taste, substituting Japanese oils, rice vinegar and soy for western oils, vinegars and spices. Mayonnaise is so common now in Japan's cuisine that you might find it in your soup or even in your margarita!
The moffle has already jumped the menu-scope of the humble waffle. It is not just a breakfast item with sweet syrup, or a desert item with ice cream and chocolate fudge sauce, the moffle is used as a bread or cracker substitute with sushi... and for making sandwiches!
The Moffle (maker) is available from Amazon Japan for around $116 US. If you decide to try making moffles at home with your regular waffle iron, that will work okay too. Feel free to share your recipes in the comments section below!
via CScout Japan