The ‘mochinut’ concept originates in Hawaii and, as its name implies, blends the traditional Japanese mochi snacks into the coveted American doughnut. Mochi, a common delicacy from Japan is made with stretchy rice flour and is known for its gratifying texture, giving a nice elastic rebound when bitten into. Deep-fried to a golden brown color, the mochinut has a crisp outer skin, which immediately breaks inwards to the teeth. Although the outer layer mimics a normal doughnut — enough to fool any unassuming doughnut lover — the mochinut hides an unexpectedly chewy core with pockets of air to give it even more of a spongy texture. Unlike the typical American doughnut, the mochinut is meant to be chewed on at length, with each bite giving more bounce than the last.