How do you eat daifuku mochi?

The outer coating is made of a rice flour sweet, like almond paste, the inner filling is jelly like, I buy them once and while here in Toronto Canada, I like the Plum or Green tea flavoured ones, but strawberry and other flavours are nice to, you do not cook them and there is no food poisoning issues, there quiet new to North America, but when I worked in Japan back in the 1980's at a Canadian owned hotel in Tokyo, I had 2 shops in my district that made just Mochi, Daifuku and Dango all made with rice flour and can be sweet or savoury, so enjoy them and try the other flavours too.

i assume you are able to freeze and later thaw it out to devour whenever you decide on. The mochi would adjust somewhat and it relies upon on the filling. Like those ice cream filling ones that have a thinner mochi dermis will possibly no longer reason plenty difference because of the fact ice cream ought to be stored frozen and the moisture keep the mochi dermis moist. yet those in a packaged sort with peanut, taro, strawberry, peaches etc and my fashionable is UBE mochi do no longer believe freezing because of the fact it is going to dehydrate the filling and would additionally dried out the mochi dermis.*

Mochi is eaten as it is..the outer casing is usually sweet made from flour and condensed milk