She had a hidden pocket, and it’s wipeable, so we could wipe it down in between takes. “She’s able to actually eat anything you put in her mouth. But as they embark upon their adventures, they are introduced to everything from tomatoes and potatoes to soups and pastas. Over the 10-episode season the travel around the world and experience new kinds of cuisines alongside celebrities and renowned chefs alike, including former First Lady Michelle Obama, actors Jack Black and Zach Galifianakis, and chefs Samin Nosrat, José Andrés and Massimo Bottura.Īt the start of the show, Waffles and Mochi’s personal culinary skills are relegated to preparing different kinds of ice, since that is what is readily available where they live. “Waffles + Mochi” follows Waffles (played by Zamora), whose dad is a frozen waffle and mom is a Yeti, and Mochi (puppetereed by Russ Walko and voiced by Piotr Michael), as they leave their frozen tundra behind with dreams of being chefs. Netflix, Obamas' Higher Ground Acquire Michael Keaton 9/11 Drama 'Worth' 'Waffles + Mochi' Brings Michelle Obama to Kids' TV: ReviewĮverything Coming to Netflix in March 2021 “Puppets usually don’t touch human food because it’s just not practical: you could ruin the puppet, why would you want to do that? Just make a foam cookie or what-not - usually just something that looks like food and they go, ‘Om nom nom nom nom.’ With Waffles, the challenge was that we really wanted to see her experience these foods - and doing it in a way that wasn’t gross.” “I did not think I would be eating soup as a puppet,” Zamora tells Variety.
#MOCHI WAFFLES SERIES#
But stepping into “ Waffles + Mochi,” Netflix’s food-based series that starts streaming Tuesday, raised the bar for what puppets could do on-camera - by having them eat.
Once you get the hang of it, figuring out their etymology can actually be quite fun.Michelle Zamora, of Viva La Puppet, has worked as a puppeteer on titles including “Garfunkel & Oates,” “Comedy Central’s Adult Swim Fun House” and “A Black Lady Sketch Show,” to name just a few.
It all seems a bit convoluted, but that’s how many Chinese auspicious sayings are derived.
Yuzu is a cousin of the tangerine, or 橘子 (jú zi) in Chinese and 橘 (jú) sounds like 吉 (jí), which in turn symbolises 大吉大利 (dà jí dà lì), or loosely “abundant fortune and prosperity”. To give them a sweet citrusy boost, The Wife scooped out some yuzu citron from Jeju, South Korea, and dusted on grated yuzu peel from Oita, Japan. On their own, they have a mild rice-y flavour that’s pleasant and comforting, but they taste really quite bland. Soft enough to be pressed into the grooves and gradually transformed into a familiar-looking waffle shape. But after being sufficiently heated up, they acquire a malleable consistency. Given how rock-hard they are in the beginning, it’s impossible to squish them completely between the plates. Then, in went two pieces of mochi blocks. We swapped out the heating plates of our trusty Severin sandwich maker with their equivalent waffle-making counterparts. But today, she wanted to experiment and decided to cook it in a totally different way. They’re usually toasted in the airfryer to soften up and acquire a nice char, before being dunked into miso soup.