May 17, 2026, is a pleasant transition from spring to summer, with a fresh early summer breeze blowing through the air. Although it is the time of year when “May weather” continues according to the calendar, in fact, a surprisingly unknown day during this time of year is “Ochazuke Day,” a day to commemorate the “Ochazuke” (tea-ceremony dishes). It is said to have originated from Matsuo Basho, who once composed a haiku during this time of the year, and it is a perfect day to enjoy seasonal foods. Now, on this mild spring holiday, why don’t you try new recipes in the kitchen while feeling the warm sunshine? Today, too, we will bring you a heart-fluttering homemade time while feeling the wind of trend.
CONTENTS
A discussion of recent search trends
Trends for May 15, 2026 indicate an extremely high level of interest in new texture sweets. The enigmatic word “motchurin” dominated the search ranking, and the concentration of searches related to new Mistudo products and reservation methods suggests a thirst for donuts and sweets with a new “mochi and chirun” texture that are popular on SNS and other social networking sites. On the other hand, earthquake information, sports, and anime-related topics are also searched at the same time, indicating that an increasing number of people are seeking comfort and refreshment through food while wishing for peace and tranquility in their daily lives.
Associated Sweets Keywords
- Mochirin-style doughnut
- Spring Fruit Jelly with Full of Fruit Juice
- Matcha cream sandwich with homemade mochi shiratama
- Chilled mousse with a smooth texture that looks good on a sunny May day
- Rice-flour chunky baked goods to enjoy on Ochazuke Day
Recommended sweets associated with recent search trends
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Popular sweets related to “Spring Fruit Jelly with Juice” (Jelly)
Popular sweets related to “Mochirin-style Mochiru Doughnut” (Doughnut)
Popular recipes related to search trends
The following recipe is adapted from Rakuten Recipes. Thank you for disclosing and providing us with great recipes.
Popular recipes related to “Rice Flour Mochi Baked Goods to Enjoy on Ochazuke Day”
Popular recipes related to “Mochirin-style Mochiru Doughnuts
Popular recipes related to “Matcha Cream Sandwich with Homemade Mochi Shiratama
Popular recipes related to “Spring Fruit Jelly with Juice
Our creative recipes
Hojicha-scented rice flour doughnuts” with a mochi-like texture presented on Ochazuke Day.
The May 2026 trend, the mysterious “mochuri” texture, has been arranged in a Japanese style, taking advantage of the characteristics of rice flour. Perfect for ochazuke day, this healthy baked pastry is flavored with hojicha (roasted green tea).
material
| Material name | amount | Remarks/Calories |
|---|---|---|
| Rice flour (for confectionery) | 150g | Those that do not easily form lumps. |
| baking powder | 5g | The key to the bulge |
| roasted green tea powder | 1 tablespoon | flavouring |
| Egg (L size) | one (object) | return something (that has been moved to a lower temperature) |
| light brown sugar | 40g | gentle sweetness |
| unadjusted soy milk | 80ml | Add richness |
| Melted butter (unsalted) | 20g | moist feeling |
Approximate total calories: 980 kcal (6 servings, approx. 163 kcal per person)
way of making
Process 1: Preheat oven to 180 degrees Celsius. Put rice flour, baking powder, and hojicha powder in a bowl and mix with a whisk until glugulously combined. Mixing the flours evenly will create a “churun” texture with no lumps.
[Process 2: The Magic of the Egg Solution] In a separate bowl, beat the eggs and sugar for 3 minutes on high speed with a hand mixer. The secret to a light texture is to aerate the mixture until it is white and leaves ribbon-like traces.
Add the soy milk to the egg mixture in Step 2 and mix lightly at low speed. Add the flour mixture from Step 1 to the egg mixture, and mix gently with a rubber spatula to form a “no” shape.
Add the melted butter at the end and repeat the process 15 times until the entire dough is glossy. When the dough has a “sticky” consistency, it is a sign of success.
Pour the batter evenly into the lightly oiled donut mold. Once the surface is flattened, bake slowly in the oven at 180°C for 20-25 minutes.
Process 6: Blissful rest] After baking, remove from heat on a net. Waiting until the dough has cooled completely will accentuate the unique “chunky” texture of rice flour and the “churun” after it has cooled.
This is the secret to the delicious taste! Key Points
Unlike wheat flour, rice flour does not produce gluten, so it is important to mix thoroughly to emulsify the dough without fear of over-mixing. The hojicha powder can be mixed with the flours in advance to greatly enhance the aroma of the baked goods.
Examples of mistakes we tend to make
Insufficient mixing leaves a powdery texture: When adding flour and mixing too weakly, the flour will become lumpy in the dough, resulting in a powdery texture after baking. Mix firmly with a rubber spatula to lift the dough from the bottom.
Remove before browning: If the dough is not cooked all the way to the center, it will sink during cooling and become sticky and raw. Be sure to check that the dough does not stick to a bamboo skewer.
At the end.
Please enjoy the finished doughnuts with warm hojicha tea! We hope you will enjoy the heartwarming, mochi-mochuri texture at the end of your ochazuke day.
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