Motchurin Returns: Japan’s Love for Mochi-Like Chewy Sweets

Mister Donut’s popular “Motchurin” returned for a limited time on June 3, 2026.

What makes it appealing is its texture: the springy chewiness created by mochi flour is layered with the fine, gentle mouthfeel of rice flour. The result is a soft, stretchy texture that feels quite different from an ordinary donut.

True to its name, “Motchurin” is a donut made to enjoy a mochi-like bite and a tender texture. By using a dough made with mochi flour and rice flour, then adding Mister Donut’s original coating, it creates a smooth, elastic feel that sets it apart from the usual donut.

This time, three flavors are available: Motchurin Kinako, Motchurin Mitarashi, and Motchurin Strawberry.

Kinako and mitarashi are classic flavors that many people in Japan associate with traditional wagashi, or Japanese sweets. Kinako is roasted soybean flour, while mitarashi refers to a sweet soy-sauce glaze often used for dango. With the addition of strawberry’s gentle sweet-tart flavor, the lineup feels both nostalgic and fresh.

In recent years, Japanese sweets that highlight texture have often attracted attention. Words such as mochi-mochi, puru-puru and fuwa-fuwa are frequently used to describe soft, bouncy, jiggly or airy textures. In Japan, sweets are not enjoyed for taste alone. The feeling when you bite into them, the way they stretch when pulled apart by hand, and how the texture changes in the mouth are all part of the experience.

Japan has long had many sweets that celebrate softness and elasticity, such as daifuku, dango, shiratama and warabi mochi. In that sense, Motchurin can be seen as a familiar donut that brings this traditional appreciation of texture into a modern snack.

Although donuts are originally Western-style sweets, the use of kinako and mitarashi gives Motchurin a warm familiarity. It feels approachable not only for children, but also for adults who grew up with these flavors.

In a busy day, taking a moment for something sweet can be more than just a snack. It can become a small pause that helps you reset your mood.

Japan’s ongoing love for mochi-like chewy textures may reflect a desire for something new, while still seeking flavors and mouthfeel that feel familiar and comforting.

Editor’s Note

Japanese snacks are often enjoyed not only for their flavor, but also for their texture. Mochi-mochi, puru-puru, fuwa-fuwa — these words describe soft, chewy, jiggly and airy sensations that are familiar in Japanese food culture.

They are also closely connected to traditional wagashi, or Japanese sweets, such as daifuku, dango and shiratama.

Motchurin feels like a modern donut that expresses this joy of texture in a new way. It is a sweet snack that feels fresh, yet somehow nostalgic.