Differences between mochi and manju?

Question:

So, it seems to me that there are just about a million different Japanese confections called mochi (the product of inaccurate translation I assume). I understand that mochi is a dough made predominately from glutinous rice flower and is opaque. What I'm trying to figure out is the proper names of a few different mochi or manju related confections and what the differences between them are. Specifically between two different manju-esque treats.

One is opaque, often times dusted with powdered sugar or kinako and filled with various pastes (most commonly, black sesame, red bean, matcha, and taro.)

The second is somewhat translucent sometimes with a dull shine to it and with a much darker color, also filled with various pastes. I've seen this in green tea and black sesame flavors most commonly.

What is the difference between these? Are they both called manju or does one have a different name? Are they both mochi and if so why is one somewhat translucent and shiny while the other is opaque and dull? Any help would be appreciated, I really can't seem to find the answer on my own.

Thank you very much for your time and help

Answer:

Traditionally, mochi is made by pounding steamed glutinous rice in a large wooden mortar, called the usu, with a wooden mallet called the kine. Mochi-tsuki is the Japanese term for the old-style method of pounding the steamed glutinous rice used to make mochi.

Manju or Mochi Manju uses the same flour. Instead of being pound, they are kneaded - either before or after been cooked - it is cool then, and you know the rest.

They are sometimes dust with mochi flour or corn starch to prevent from sticking -that's why they are sometimes dull looking as with Mochi, too.


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