The sweet side of Japan. Mochi are among the most famous Japanese sweets and are often mistakenly translated as "rice cakes," even though they are not baked. Their soft texture comes from the gluten-free pounded sticky rice or glutinous rice flour used to make them. Mathilda Motte, who discovered and fell in love with this special confection during a stay in Japan, demonstrates how to quickly create authentic Mochi, Dango, Daifuku, or Nerikiri. She provides not only the original ingredients but also European alternatives that can fool even the most discerning eyes and palates. Her detailed illustrations of the basic steps make it easier to prepare these sweet treats. Unlike in the West, the confection from Japan is not served as a dessert but as a snack. For special occasions, such as New Year's or...