Ochiai Professional
What makes Mochiai different from standard mochi?
Mochiai uses a soft rice-dough exterior around a light pastry mousse rather than presenting a conventional ice-cream centre.
01 · Ochiai Professional
A pastry-led interpretation of mochi
Mochiai was developed as a meeting point between Japanese texture and European pastry sensibility. The outer layer is soft and elastic; the centre is built as a mousse, giving the product a lighter, more aromatic progression on the palate.
The professional range includes flavours such as matcha, yuzu, strawberry, mango and wasabi, taro, gianduja, double chocolate, white chocolate and cinnamon, cheesecake and strawberry with anko.
- Japanese rice-dough exterior
- Light mousse centre
- Hand-finished appearance
- Wide palette of Japanese and European flavours
02 · Ochiai Professional
For menus, showcases and premium retail concepts
Mochiai can create a colourful tasting sequence, an individual plated element or a differentiated Japanese dessert range. Its visual identity helps chefs and buyers communicate flavour before service.
Formats, assortment, packaging, technical information, allergens, minimum quantities and logistics are confirmed for each professional project.
- Restaurant and hotel dessert menus
- Catering and event selections
- Distributor portfolios
- Premium retail and own-brand discussions
03 · Ochiai Professional
A product with a European point of difference
Ochiai presents Mochiai as a handmade, mousse-filled creation with a distinctive position in the European market. Unlike conventional ice-cream mochi, its pastry mousse centre creates a lighter texture and a differentiated proposition for distributors and hospitality buyers.
Production in the Barcelona area gives European partners a direct conversation with the maker. Product availability, destination, volumes, cold-chain requirements and private-label feasibility are confirmed for each project.