Proprietor Archie Wang opened Mochinut 4 months in the past and says enterprise has been hopping, although the previous couple of weeks has been slower. You couldn’t show it by me. As she and I sit on the excessive counter in her Tempe storefront, speaking donuts, I’m watching a stream of individuals are available to order mochi donuts like previous execs. The girl who orders a half-dozen plain mochinuts confides to the counter clerk that she might eat 600 of them. I’m consuming one myself, and I gained’t disagree together with her.
Wang’s donuts are made with mochi flour, short-grained candy rice with a excessive starch content material that’s conventional in Japanese cooking. The result’s a fusion of American donuts and mochi, the Japanese rice cake. Popularized in Hawaii, mochi donuts are lighter and chewier, and barely crisp on the skin. Formed like a child’s teething ring, its eight-round, donut-hole-styled beads style and really feel totally different from yeast or cake donuts.
“All the things is made recent day by day,” Archie says as I plow my approach via the trio of mochinuts I’ve ordered. Mochinuts are available orders of three and can be found in six totally different flavors every day. “We alter the menu on a regular basis, so that you’re not going to get the identical factor,” Archie explains.
There’s nothing “the identical” concerning the ethereal, mango-glazed donut I’m attempting to not wolf down. It’s each cakey and light-weight, someway. The matcha donut is even higher, frosted with a barely floral-flavored tea glaze that’s an unlucky pea-green shade.
Additionally on the menu at this time is a mochinut glazed with chocolate and dusted with crumbled Package Kat bars. It tastes extra like a standard donut-shop donut, doughy and crisp and smacking of snack muffins. Is that this, I ask Wang, a nod to American tradition?
“We’ve an individual working right here who comes up with the flavors and does all of the glazing,” she says with slightly snicker. “She likes to experiment.”
I ask if rice flour is best for me than common flour; possibly consuming mochinuts is like consuming good. Wang laughs and shakes her head. “You’re nonetheless consuming donuts coated in candy glazes,” she says. “It’s good, and it’s made with recent elements, but it surely’s not well being meals.”
As I’m packing as much as depart (I totally intend to gobble the remainder of my mochinuts whereas I’m driving house), Wang arms me a field filled with her home specialty: mochi-rolled hotdogs on a stick. I slide these sculptural beauties off their picket dowels and chop them open at house. The Unique is rolled in mochi and a crisp outer breading that’s dotted with what tastes like tomato catsup; the Potato is ready equally, however its outer coating is jammed with hunks of crispy French fries. The juicy beef frank begins midway down in each circumstances, permitting me to benefit from the dense, wealthy mochi cake for a number of bites earlier than I meet up with Oscar Mayer.
I’m tempted to name Mochinut to ask in the event that they ship.
117 East Southern Avenue, Tempe
11 a.m. to six p.m. day by day