{"id":689,"date":"2025-06-01T10:30:59","date_gmt":"2025-06-01T17:30:59","guid":{"rendered":"https:\/\/catbradley.io\/?p=689"},"modified":"2025-06-01T10:30:59","modified_gmt":"2025-06-01T17:30:59","slug":"donuts-beyond-mochi-mochi-mister-donuts-new-donuts-are-so-soft-theyre-almost-drinkable","status":"publish","type":"post","link":"https:\/\/catbradley.io\/?p=689","title":{"rendered":"Donuts beyond mochi mochi: Mister Donut\u2019s new donuts are so soft they\u2019re almost drinkable"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-703588\" src=\"https:\/\/soranews24.com\/wp-content\/uploads\/sites\/3\/2025\/05\/MD-1.jpg?w=640\" alt=\"\" width=\"640\" height=\"480\" \/><\/p>\n<p><span><strong>Japan\u2019s favorite donut chain rolls out Micchurin donuts to celebrate its 55th anniversary<\/strong>.<\/span><\/p>\n<p><span><\/span><\/p>\n<p><strong>\u201cMochi mochi\u201d<\/strong> is a Japanese word that can be kind of difficult to explain, but is easy to feel. It refers to a consistency that\u2019s soft and chewy, but also has a certain satisfying weightiness to it.<strong> As you can probably guess, mochi mochi is often used to describe the texture of mochi rice cakes and dumplings, but it\u2019s also an apt description for the style of donuts made by Japan\u2019s favorite donut chain, Mister Donut<\/strong>.<\/p>\n<p>With Mister Donut celebrating its 55th anniversary this year, though, they wanted to do something special, and they\u2019ve created some new treats that they promise<strong> \u201cgo beyond mochi mochi.\u201d<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-703589\" src=\"https:\/\/soranews24.com\/wp-content\/uploads\/sites\/3\/2025\/05\/MD-2.jpg?w=640\" alt=\"\" width=\"640\" height=\"453\" \/><\/p>\n<p>Called <strong>Micchurin<\/strong>, these new baked goods took two years to develop, and Mister Donut says the result is a texture unlike anything else they\u2019ve ever offered in the half-century plus of being in business, and that it\u2019ll leave people amazed that donuts can feel like this.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-703590\" src=\"https:\/\/soranews24.com\/wp-content\/uploads\/sites\/3\/2025\/05\/MD-3.jpg?w=640\" alt=\"\" width=\"640\" height=\"480\" \/><\/p>\n<p>Looking at their slightly amorphous shape, you might be tempted to think these extra-soft and chewy donuts are just donuts that are baked for an unusually short time. That\u2019s not the case, though, as Mister Donut says the <strong>Micchurin are still fried donuts, but that their texture comes from a special coating that softens them up<\/strong>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-703591\" src=\"https:\/\/soranews24.com\/wp-content\/uploads\/sites\/3\/2025\/05\/MD-4.jpg?w=640\" alt=\"\" width=\"640\" height=\"480\" \/><\/p>\n<p>And just how soft are they? <strong>Well, when we picked one up at a press preview, our fingers immediately sunk into the dough!<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-703592\" src=\"https:\/\/soranews24.com\/wp-content\/uploads\/sites\/3\/2025\/05\/MD-5.jpg?w=640\" alt=\"\" width=\"640\" height=\"480\" \/><\/p>\n<p>Mind you, we weren\u2019t trying to squeeze the Micchurin. We\u2019d picked it up with the same gentle grip we always do when handling something as precious as a donut, but even that modicum of force caused it to indent. <strong>These new donuts are so soft that it almost feels like you could drink them<\/strong>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-703593\" src=\"https:\/\/soranews24.com\/wp-content\/uploads\/sites\/3\/2025\/05\/MD-6.jpg?w=640\" alt=\"\" width=\"640\" height=\"480\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-703594\" src=\"https:\/\/soranews24.com\/wp-content\/uploads\/sites\/3\/2025\/05\/MD-7.jpg?w=640\" alt=\"\" width=\"640\" height=\"480\" \/><\/p>\n<p>There\u2019s clearly potential here for all sorts of limited-time and seasonal Micchurin flavors, but to start Mister Donut is rolling out four kinds: <strong>kinako<\/strong> (cinnamon-like roasted soybean powder), <strong>mitarashi<\/strong> (a sweet soy sauce glaze traditionally poured on mochi dumplings), <strong>azuki<\/strong> (sweet red bean paste), and <strong>brown sugar with warabimochi<\/strong>, with prices ranging from 205 to 226 yen (approximately US$1.40-US$1.55).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-703595\" src=\"https:\/\/soranews24.com\/wp-content\/uploads\/sites\/3\/2025\/05\/MD-8.jpg?w=640\" alt=\"\" width=\"640\" height=\"480\" \/><\/p>\n<p>The Micchurin donuts go on sale at Mister Donut branches across Japan on June 4.<\/p>\n<p><em>Top image: SoraNews24<\/em><br \/>\n<em>Insert images: Mister Donut, SoraNews24<\/em><br \/>\n<em>\u25cf Want to hear about SoraNews24\u2019s latest articles as soon as they\u2019re published? <a href=\"https:\/\/www.facebook.com\/RocketNews24En\">Follow us on Facebook<\/a> and <a href=\"https:\/\/twitter.com\/RocketNews24En\">Twitter<\/a>!<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>Japan\u2019s favorite donut chain rolls out Micchurin donuts to celebrate its 55th anniversary. \u201cMochi mochi\u201d is a Japanese word that can be kind of difficult to explain, but is easy&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rss"],"_links":{"self":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/689","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=689"}],"version-history":[{"count":0,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/689\/revisions"}],"wp:attachment":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}