Think about Asian sticky rice cultures

Xoi, Sticky Rice with coconut milk,
Vietnam  

Let's think about Asian Mochi cultures. Sticky rice is made of a short-grain japonica glutinous rice. The picture above is colorful glutinous rice, which I saw in a night market in Vietnam. They put coconut milk sauce on glutinous rice when they eat it.

Bánh ú, Sticky rice with coconuts and peanuts,
Vietnam  

Let's look at street food in the Vietnamese Market again and find out about sticky rice there. Bánh ú is famous street food which consist of sticky rice, peanuts and coconuts. They wrap it in a banana leaf when they sell it in the market like the picture above and put peanuts and coconuts inside sticky rice.

Biko, Phillippines  

Biko is one of the famous Filipino dessert which is made from sticky rice, brown sugar and coconut milk. One of the biggest features is that they don't paste the sticky rice when making Biko.

떡볶이(Tteokbokki), Sticky rice with spicy chili sauce,
South Korea  

Tteokbokki(떡볶이) is one of the famous foods in South Korea. We dip sticky rice cakes into the spicy Gouchujang chili sauce and eat it together. Boiled eggs, sausage, and scallions are commonly added ingredients. In another style, we can stir cups of mozzarella cheese in spicy sauce. Namdaemun market in Seoul City is famous for Tteokbokki. Instant Tteokbokki like above is sometimes sold at convenience stores.

Instant Tteokbokki, South Korea  

Instant Tteokbokki like above is sometimes sold at convenience stores. All you have to do is heat it up in the microwave. Just pop it in the microwave and it's ready to eat! Instant Tteokbokki !!

ข้าวเหนียวมะม่วง(kâao-nǐao má-mûang),
glutinous rice with Mangoes,
Thailand  

Mango with Sticky Rice is one of the famous dessert in Thailand. Glutinous rice has a little salty taste. You can put coconuts sauce on glutious rice as you like. Mango is sweet and juicy and goes well with glutinous rice. kâao-nǐao” means “sticky rice”, “má-mûang” means “mango” in Thailand languages.

雑煮(Zōni), rice cake with soup
in Kantō region, Japan  

This picture above is Zōni soup in the Kantō region. It consists of a clear soup with soy sauce. In the Kantō region, grilled mochi is generally preferred and they add grilled mochi to soup. Also, they usually make broth from bonito flakes and put broth together in the soup. Kantō region is a geographical area which includes Tokyo Metropolis and encompasses six prefectures: Gunma, Tochigi, Ibaraki, Saitama, Chiba, and Kanagawa.

雑煮(Zōni), rice cake with soup
in Kansai region, Japan  

This picture above is Zōni soup in the Kantō region. It consists of a clear soup with soy sauce. In the Kantō region, grilled mochi is generally preferred and they add grilled mochi to soup. Also, they usually make broth from bonito flakes and put broth together in the soup. Kantō region is a geographical area which includes Tokyo Metropolis and encompasses six prefectures: Gunma, Tochigi, Ibaraki, Saitama, Chiba, and Kanagawa.

磯辺焼き, Sticky rice with dry seaweed, Japan  

D ry seaweed is not something you eat by itself, you wrap sticky rice with it.

餅菓子(Mochigashi), Mochi sweets,
Japan  

Mocchi contains a variety of sweets such as chocolate, custard cream and Sweetened red bean paste. Please let me arrange the kind of Mochi in the table below.

Name of Mochi	detail	the pefecture of origin
Kusa Mochi (草餅)	rice‐flour dumpling mixed with mugwort	-
Yomogi Mochi (蓬餅)	rice-flour dumplings mixed with mugwort	-
Sakura Mochi (桜餅)	A pink rice cake filled with sweetened bean paste, wrapped in a salt-preserved cherry leaf	-
Isobe Mochi (磯辺餅)	fried mochi covered in soy sauce and wrapped in seaweed	-
Kinako Mochi (きな粉餅)	mochi sprinkled with sweetened soy flour	Hé fěn
Zunda Mochi (豆打餅)	mochi made from soybeans	Sendai city

Zunda is green color rice cake made from soybeans and originated from Sendai city, Miyagi prefecture, Honshū( [honꜜɕɯː]) island.