Mochi, the rice cake first brought to Hawai'i by our Japanese immigrants, has taken a life of its own while in the Islands. Now mingled with American, European, Hawaiian and Asian cuisines, mochi is not only a ceremonial dish, but also a starch, dessert, snack, and main course.
About the Author
Teresa is a graduate from the University of Hawaii, Food Science and Human Nutrition Program and from Kapiolani Community College, Food and Beverage Program.
For the past 15 years, Teresa has managed restaurants and other food and beverage departments in Hawaii hotels. She worked as a Room Service Manager at the former Kahala Hilton. There she personally worked with and served President and Mrs. Clinton, the Emperor and Empress of Japan, the Sultan of Brunei and many other dignitaries and stars.
Previously, Teresa was a manager at the Hawaiian Regent Hotel, Sheraton Princess Kaiulani Hotel and the Sheraton Princeville Hotel. Presently, she is a manager at TGI Friday's in Honolulu and a full time mother of triplets. Even though Teresa is very busy, she finds time to cook her favorite mochi desserts for her family and friends.
