Mochi is made from kneading sweet flour and water, then it can be steamed, boiled or roasted, even deep fried before it is being served.  Chinese and Korean cuisine also feature similar mochi in their cooking.

For Japanese cuisine, I have tried mochi with sweet red bean paste soup or with roasted seaweed, but never have I tried Mochi for Breakfast !!
A newly furbished Inn (don't ask me to remember the name) in Hiraizumi was famous for its dumpling at dinner time.  To top it all, in the morning afterwards, the lady host (who insisted to be addressed as Ma-ma-san) would serve a gigantic breakfast, with full intention to make all her guests gain 10 pounds of weight before they roll out from her Inn.

After she was fully impressed by my passion for Natto like a native, in her incomprehensible accent-- at least to me, she asked if I wanted to try her mochi, and inquired what style I wanted.

Do you ever notice that when you don't know a language well, you tend to look like you do?  That morning, she asked, "Which style of mochi do you want, in the red bean paste, the green pea paste or cream?",  I answered, "HU-HUH, YES".
 
 

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