Mochi
By Naoko Imamura

Mochi was introduced during the Jyomon period. Mochi is made from glutinous rice that is steamed and then pounded with a hammer, or mallet. Mochi is one of the typical foods eaten during the Japanese New Year holidays. But it is eaten all-year-round as well. Nowadays, mochi is available in supermarkets. To make mochi, first the rice must be steamed. Then it is pounded and kneaded at length until it is pliable. Mochi is then molded into small round cakes about the size of a hand. Kinako is often sprinkled on top of the mochi cakes. Mochi is very chewy and sometimes people choke on mochi, especially the elderly.

Steps to Making Mochi
By Amy Chavez

1. Rice is steamed in wooden boxes.
2. After rice is cooked, it is moved to a stone mortar where it is then pounded with mallets by up to four men at a time. They often count or sing a song to keep in sync.
3. As the rice is pounded, it becomes a gooey glob.
4. One person turns over the glob of mochi between pounding
5. When the mochi becomes gooey enough, it is removed from the mortar and put on a table.
6. The women grab pieces from the glob and form it between their hands into round cakes.
7. Sometimes sweet bean paste, called anko, is inserted in the middle.
8. When cakes are finished, they are cooled in a wooden crate then distributed around the neighborhood.