Butter mochi is a staple in Hawaii — because it’s great, says Peter Som, fashion designer and Mill Valley-raised author of the forthcoming cookbook, “Family Style” (Harvest, $40).

For example, it’s used in some Hawaiian and Chinese ... Generally, mochi flour has a neutral taste and contributes more to a recipe’s texture than its flavor. The type of rice used to make ...

Lovely shokupan-style dough conceals a layer of sweet taro ube (or other) filling with chewy mochi on top. If you’re dining in, staffers will heat the cube just enough to allow for a gorgeous ...