Mochi skin. Cold Smoke Salmon questions

[Anonymous Modernist 770]

i want to know what is ingredient have to add make japanese mochi ice cream skin soft and stay soft when its frozen?

I used Bradley Smoker to make cold smoke salmon but the salmon color changed and the salmon surface becomes too dry. How can I improve that and what is the ingredient I have to add?

What kind of wood chip is better for a cold smoked salmon. What is the ingredient I should add to make the cold smoked salmon taste better with more aroma?

[Anonymous Modernist 1699]

Alder is a popular wood used for smoking salmon

[Anonymous Modernist 10]

You need glutenous rice flour to make mochi. Mochiko brand glutenous rice flour has an excellent recipe on the back of the box for mochi.

ETA: you could probably also try Googling "Mochiko mochi recipe" or something similar if you wanted to use the recipe with a different brand of rice flour.