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For the rice: Add rice and water to a rice pot of a rice cooker. Rinse the rice until the water runs generally clear. Place in rice cooker and cook according to directions.
Once rice has completed cooking, remove from the rice cooker. Place cooked rice into the bowl of a stand mixer fitted with the dough hook attachment.
Set the mixer to low and mix for about 10-12 minutes or until the rice starts to form a sticky ball. Stop the mixer every few minutes and scrape down the sides of the bowl with a wet, rubber spatula.
Stop the mixer, remove the dough hook, and put on paddle attachment. Mix on medium-low speed for 1-2 minutes, scraping the bowl every 30 seconds, or until the dough is sticky and smooth.
Remove the mochi from the mixing bowl and place into a zip top bag. The mochi is very sticky. Using a wet rubber spatula works well. Do not zip the bag yet. Lay the bag on a flat surface and use a rolling pin to flatten out the mochi.
Allow mochi to cool slightly. Zip up the bag and place in the refrigerator laying flat. Freeze for at least 2 hours.
Once mochi has hardened remove from the freezer. Keep the mochi in the zip top bag and cut into rectangle pieces.
Heat mochi with your method of choosing. *See notes below*.
For the kinako mochi: Mix kinako and sugar in a small bowl. Boil mochi according to the directions below. Once mochi has softened remove from water and allow excess water to drip off slightly. Then place in the kinako mixture to coat the mochi. Flip mochi and coat the other side.
For the anko mochi: Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, place the anko on the mochi. It can be eaten like this or folded in half.
For the isobeyaki: Mix shoyu and sugar in a small bow and set aside. Cut nori sheet into about 2 inch strips. Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, dip in shoyu sugar mix and wrap in nori.