Six Mochi Donuts for Your Monday

BY TAMARA PALMER

Mochill Mochi Donut opened in San Francisco’s Japan Center last summer and has had a steady weekend line ever since (a short one that moves fast, luckily). Third Culture Bakery in Berkeley also makes mochi donuts, but Mochill is the only place in San Francisco that I know of at the moment. They’re priced to move at $2.50 each or $12 for a half dozen and have a fun bubble ring shape that allows you to savor your donut bubble by detachable bubble.

Before Third Culture started making mochi donuts and selling them to different places in the Bay Area, I had only tried them in Honolulu. I’m happy they have made their way east from there to our coastal shores. This was not my box of mochi donuts, so I haven’t tried all of these flavors that are pictured below, but I can personally recommend the matcha milk, choco toffee, kinako chocolate and cinnamon sugar from my two visits to Mochill.

Unfortunately, these mochi donuts are not gluten-free, which was our initial assumption; there is regular white flour alongside of mochi flour in the mix. If someone can nail a gluten-free version, though, watch out…

Mochill Mochidonut’s current lineup: chocolate, choco toffee, kinako chocolate, cinnamon sugar, cookies and cream and matcha milk.

Mochill shares space with a partner business called Yama-chan that makes takoyaki and okonomiyaki, but I have a habit of breezing right to dessert.

Mochill Mochi Donut, 1737 Post Street, San Francisco