This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako—roasted soybean powder. The cakes can be made from scratch, but since their preparation is time-consuming, most people use pre-packed versions (kiri mochi).

Before they are dusted with a combination of sugar and powder, the cakes can be boiled or toasted, and they should be dipped in water so that the powder would stick to the cake. The roasted soybean powder gives the cake a subtle nutty flavor, which perfectly pairs with the sweetness of the mochi.

Optionally, this dessert can be drizzled with kuromitsu—black sugar syrup similar to molasses. Kinako mochi is best enjoyed freshly prepared.