noun
thin dried mochi slices, baked or fried
A type of rice cake snack made by cutting mochi into thin pieces, drying them, and then baking or frying until puffed and crispy. Often eaten as a snack or with tea.
See also: 餅
祖母が送ってくれたかきもちは、香ばしくてとてもおいしい。
The kakimochi my grandmother sent me is fragrant and very delicious.
かきもちを油で揚げると、ふわっと膨らんで
When you deep-fry kakimochi, it puffs up and becomes crispy.
Alternate kanji spelling; less common.
Alternate kanji spelling; less common.
Mochi is the general term for pounded rice cake, while kakimochi specifically refers to thin, dried slices that are baked or fried.
Arare are small, bite-sized rice crackers often made from mochi, similar to kakimochi but typically smaller and sometimes seasoned differently.
Okaki are also rice crackers made from mochi, often larger and more irregularly shaped than arare, and can overlap with kakimochi in style.
The word is a compound of 掻き (kaki, from 掻く 'to scratch, scrape') and 餅 (mochi, 'rice cake'), referring to the process of scraping or cutting mochi into thin pieces. The exact historical derivation is uncertain, but the name likely describes the preparation method.