Last update September 9, 2025

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Japanese Food - Mochi -

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Mochi もち, 餅 Rice Cake In the good old days when depopulation was not a problem in rural regions, Mochi Tsuki (Rice Cake Pounding) was one of the children’s favourite events. The event was held in almost every household once or twice a year, to welcome the new year and prepare a food reserve for the harsh, barren winter. On this special day, people would start steaming several baskets of Mochi Gome (glutinous rice) bright and early. When steaming was done, they started pounding and kneading it in a mortar using a mallet, until it became thick and sticky (They repeated the process for each steamer basket). The finished mass is then divided into smaller pieces, which are rounded or flattened for serving or preserving. Mochi is a festive food, offered to deities and eaten cooked in Zōni during New Year celebrations. Coloured ones (usually red and white) are thrown at a topping-off ceremony, wishing for the safety of the building being constructed. Even after becoming hard, Mochi resumes its soft elasticity when heated. It’s often added to Nabe Ryōri, Zenzai, or baked and eaten with Kinako, Shōyu, or sugar, in addition to being cooked in Zōni. Plain Mochi product available on the market. Mochi in Zōni. Microwaved Mochi with Kinako. Plain Mochi product available on the market. Mochi in Zōni. Microwaved Mochi with Kinako.

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