The traditional method of making mochi involves pounding glutinous rice (also known as mochigome) until it becomes a sticky, elastic dough. This process, called "mochitsuki," was originally done by hand using wooden mallets in a mortar-like container called an "usu" and a large wooden mallet known as a "kine." Nowadays, there are electric machines used for pounding mochi, but the traditional method is still practiced during certain festivals and events.
Mochi has been an essential part of various Japanese ceremonies and celebrations for centuries. It's commonly associated with the Japanese New Year, where families gather to make and consume mochi for good luck and prosperity in the coming year. Kagami mochi, a type of mochi formed into a round shape and topped with a bitter orange (daidai), is a popular decoration during this time.
There are numerous varieties of mochi, ranging from sweet to savory, filled or flavored with red bean paste (anko), strawberries, ice cream, and more. Its versatility has made it a staple in Japanese cuisine and a beloved treat worldwide.
While mochi has a deep-rooted history in Japan, it has also gained popularity in other parts of the world, especially in Asian communities and through the influence of Japanese culture spreading globally. Today, it's not uncommon to find mochi-based desserts and snacks in various countries, showcasing its widespread appeal.
