Isobe Yaki Butter Shoyu Mochi Rice Cake

As winter is the season of Mochi (餅) for Japanese people, I have often eaten the plain rice cake since the beginning of December.

Mochi is typically served in soup (for example, O-Shiruko, O-Zoni), but it is also used in simple dishes, like Kinako Mochi and Oroshi Mochi

I sometimes read online articles about Mochi, and the other day, I found one saying the rice cake pairs well with butter.

In that article, there were several examples of how to enjoy Mochi with butter, in which what I introduce here, Butter Shoyu Mochi, was included.

As I wrote in this post, we like the combination of butter, Shoyu (soy sauce), and rice, and Butter Shoyu Mochi is the Mochi version of Butter Shoyu Gohan.

Isobe Yaki Butter Shoyu Mochi 


Inspired by that online article, just now, I tried making a Butter Shoyu version of Isobe Yaki Mochi (磯辺焼き餅).

Isobe Yaki Mochi, also called Isobe Maki Mochi (磯辺巻き餅), is a traditional Japanese dish consisting of a baked Kiri-Mochi (切り餅, 切もち: Mochi cut into small rectangle pieces) wrapped in a dry nori sheet.

The rice cake for Isobe Yaki Mochi is usually seasoned with Shoyu or soy sauce, onto which I additionally put a pat of butter today.

Isobe Yaki Mochi Butter Shoyu

The resulting dish was more delicious than I expected. The nori part is aromatic, while the butter deepens the taste of soy sauce, making the dish exquisite.


Are you curious about this Mochi dish, Isobe Yaki Butter Shoyu Mochi? For people who answer yes to this question, lastly, let me share the making process of this snack with photos. 


Note that cooked Mochi cake is chewy, stretchy, and very sticky, so please be cautious not to choke on it.

1 First, bake a piece of Kiri-Mochi in the toaster oven for 4-5 minutes at 230°C (446°F) until it puffs up.
2 Then, take the Mochi out of the oven. If there are air bubbles on the surface, flatten them out.
3 Place the toasted Mochi on a dry nori sheet, and then drizzle some soy sauce.
4 Isobe Yaki Mochi Butter Shoyu Put a pat of butter on the seasoned cake.
5 Melt the butter by the heat of the cooked Mochi and spread it over the surface of the rice cake.
6 Wrap the Mochi in the seaweed sheet.
7 Isobeyaki Mochi with Soy Sauce and Butter Now it’s ready to eat! Enjoy the Isobe Yaki Butter Shoyu Mochi!


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

2 Responses

  1. Rhianna says:

    This sounds delicious!

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