I remember trying mochi for the first time a few years ago when I was living in Tokyo (as an exchange student). And I really didn't like how it tasted. The texture was sticky almost slimy and the taste wasn't sweet enough, at least for me. I thought I'd never eat such a weird dessert again. Then I fell in love with dango (made with the same glutinous rice flour mochiko), savoury kirimochi with nori seaweed and finally I decided to give mochi a second chance. And I loved it! I bought a little bit creamier mochi cakes and my taste buds were more than happy!
Back then I visited so many different Tokyo restaurants, haha. Sweet memories~ Probably the best restaurant Ive ever been to was Gudetama Cafe in Ikebukuro. I still remember that roast beef melting in my mouth and cute Gudetama pictures on the wall. ♡
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