Mikawaya (pronounced “me-kah-wah-ya”) has been specializing in fine Japanese pastries and desserts since 1910. Our business is named after Founder Ryuzaburo Hashimoto’s hometown in the Mikawa province of Japan. Frances Hashimoto, the youngest grand niece of Ryuzaburo, held the key to one of Mikawaya’s best-kept secrets: the recipe for the perfect Mochi dough, which has remained our staple for so many years. And by combining our signature dough with sweet, creamy ice cream, we created something truly special. Today, we pride ourself in offering this traditional, handmade treat in freezer sections throughout the U.S.
Koroku and Haru Hashimoto, opened a Japanese Confectionery in Los Angeles, California
The family closed their confectionery because of the war
Koroku and Haru reopened their Mochi shop in Little Tokyo with daughter, Francis
After years of running the family business, Francis had the idea of wrapping her family’s sweet Mochi dough around dollops of ice cream
Mochi Ice Cream is now available in over 1,300 stores across the United States and has become America’s beloved hand-held ice cream treat
Our newest brand, MyMo™is introduced. Combining America’s favorite ice cream flavors with the handheld fan of Mochi Ice Cream, new fans are created coast to coast.