My favorite mochi is Grainaissance. It comes in all different flavors and becomes very soft when cooked.
1 cup dry chickpeas, soaked overnight or 2 cans precooked chickpeas
1 stamp size piece of kombu
Spring water or filtered water
3 T – ¼ cup lemon juice
1 T umeboshi paste
2 T olive oil
2 t white miso
1 ½ T tahini
Bean cooking water if necessary
1 clove garlic (optional)
1/2 cup fresh basil leaves (optional)
Serve with raw vegetables, pita bread, corn tortillas, or in a sandwich.