By Wendy Lee
PublishedNovember 7, 2012 04:26 PM
Frances Hashimoto, a Japanese American businesswoman who created the popular dessert mochi ice cream, died Sunday from lung cancer. She was 69.
Hashimoto’s family business, Mikawaya, sells Japanese pastries. But an American creation — mochi ice cream — catapulted the company to national recognition. Hashimoto and her husband, Joel Friedman, came up with the idea to cover round balls of ice cream with a thin layer of sweet, chewy rice flour. The product, sold at grocery stores across the country, represents the majority of Mikawaya’s sales.
“By being able to mix the American ice cream with mochi, it brought more awareness to the general public about one of the most important food traditions in Japan,” said Noriaki Ito, a bishop at Higashi Honganji Buddhist Temple and a friend of Hashimoto’s.
Hashimoto grew up in L.A.'s Little Tokyo and graduated from the University of Southern California in 1966. She left her job as an elementary school teacher in 1970, after her mother asked her to take over the family food business.
Today the business is more than 100 years old, with four stores in Little Tokyo, Torrance and Gardena.
Hashimoto was passionate about preserving Japanese American culture, Ito said. She was involved in several boards including the Nisei Week Foundation, the Japanese American Cultural and Community Center and the Little Tokyo Business Association.
“She was a person who had unlimited amounts of energy and we all were so impressed that she worked so hard,” Ito said.
It was common to see her devote long hours to the family business, an institution among Japanese Americans in L.A.
Ito recalls seeing her car in the factory’s parking lot as he drove home from the temple on many late nights.
Ito would call her up and say, “Frances, you’re still working. You should be getting home.”
Then, Ito recalls, Hashimoto would laugh and say, “Well, pretty soon.”
Hashimoto is survived by her husband and her two sons and her sister, Sachiko June Osugi. A funeral open to the public will take place Saturday at 10 a.m. at the Aratani Japan America Theatre.
As someone deeply immersed in the culinary world, particularly the intersection of Japanese and American food traditions, I can attest to the significance of Frances Hashimoto's contributions. My extensive knowledge in the field allows me to shed light on the evolution of mochi ice cream and its cultural impact.
Frances Hashimoto, a notable Japanese American businesswoman, played a pivotal role in the creation and popularization of mochi ice cream, a delectable treat that has become a staple in many households. Her business, Mikawaya, initially focused on Japanese pastries but gained national recognition through the innovative concept of mochi ice cream.
The key element in mochi ice cream is the ingenious combination of American ice cream and mochi, a traditional Japanese ingredient made from sweet, glutinous rice flour. The result is a delightful fusion where round balls of ice cream are enveloped in a thin layer of sweet and chewy rice flour. This product, now widely available in grocery stores across the United States, stands as a testament to the successful blending of culinary traditions.
Hashimoto's dedication to preserving Japanese American culture was not limited to her culinary endeavors. Actively involved in various boards, including the Nisei Week Foundation, the Japanese American Cultural and Community Center, and the Little Tokyo Business Association, she demonstrated a profound commitment to her heritage.
Born and raised in L.A.'s Little Tokyo, Hashimoto's journey from an elementary school teacher to a successful businesswoman reflects her passion for her family's food business. The legacy of Mikawaya, which spans over a century with stores in Little Tokyo, Torrance, and Gardena, is a testament to her hard work and devotion.
Her tireless efforts to promote Japanese American culture were not confined to her professional life. Hashimoto's involvement in community organizations and her dedication to long hours at the family business, as described by Bishop Noriaki Ito, showcased her boundless energy and commitment.
The unfortunate passing of Frances Hashimoto leaves behind a legacy that extends beyond her delicious culinary creations. She is survived by her husband, two sons, and sister, Sachiko June Osugi. The public funeral scheduled at the Aratani Japan America Theatre attests to the impact she had on her community.
In conclusion, Frances Hashimoto's pioneering work with mochi ice cream stands as a testament to her ability to blend culinary traditions, bridging the gap between American and Japanese flavors. Her contributions to preserving Japanese American culture further solidify her legacy as a prominent figure in the culinary and cultural landscape.
