Nisshodo Candy Store Marks a Major Milestone This Year: A Century of Making Mochi By Hand

Merry mochi!
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Photo: Aaron K. Yoshino


Nisshodo Candy Store marks a major milestone this year: a century of making mochi by hand. “It’s amazing,” says Mike Hirao, third-generation mochi master, who embraces the traditions of his grandfather, Asataro Hirao, in an unassuming warehouse in Kalihi. He credits loyal customers—“They’re fantastic!”—and his hardworking team with keeping the business humming six days a week. One employee paper-wraps more than 6,000 pink-and-white pillows of milky chichi dango daily. The past decade brought new flavors: liliko‘i, Melona and lychee mochi, and chichi dango in strawberry, blueberry and orange. Here’s to many more years.


1095 Dillingham Blvd., Suite 15, (808) 847-1244,


SEE ALSO: Your Guide to Mochi in Hawai‘i: How to Eat it, Where to Buy it and More