The complete guide to pounding rice cakes

As one year ends and another begins, a special custom is prevalent across Japan: full moon. It means “pounding rice cakes,” and that’s exactly what it sounds like. You pound some rice with a large mallet until it turns into a chewy snack, usually shaped like a ball. Delve deeper into the tradition, however, and you’ll find that rice cakes are much more than that. It’s a heartwarming event that brings the community together and brings families together.

The history of Mochizuki

Mochitsuki is the traditional Japanese way of making chewy rice cakes Mochi. The process involves steaming glutinous rice (use 込) and then tap rhythmically with a mallet (Kane) in a large mortar (Wusu). After vigorous pounding, the rice turns into a smooth and elastic dough, which is then shaped into individual mochi pieces. The resulting mochi can be enjoyed fresh or used as a topping.

Not just rice pounding

Mochi has been around in Japan since at least the Wado period in the early eighth century. Historically, rice cakes were offered as offerings to the God of the New Year. Lord Junshang. It is not designed for consumption. Sometime during the Heian period, mochi began to be used in a ritual called “hardening of teeth.” The ceremony of Bogdang, It comes from China and is designed to promote longevity. It is also used to decorate homes around New Year, coinciding with the “Hagatame no Gishiki” ceremony. This tradition continued into the Edo period.

Today, many shrines and community centers host mochi-making events to bring people together to eat mochi for the New Year.

Tools used in Mochitsuki

Mochitsuki requires two special tools. Once you have these and a bag of rice, anyone can try rice cakes at home.

Kine: A large mallet used for pounding rice. Participants take turns wielding it, using force and rhythm to achieve the desired consistency.

Wusu: A huge mortar, traditionally carved from stone or wood, used for pounding rice. usu’s sturdy design means it can withstand repeated impacts from a mallet.

Types of mochi enjoyed during the New Year period

There are several types of mochi that are commonly eaten during the Japanese New Year period, a period known as “Japanese New Year.” Osomatsujin. Mochi made using the mochitsuki method can be used in the following mochi dishes.

• Ozoni: This is a delicious soup featuring mochi and vegetables. Ingredients vary from region to region and sometimes even from household to household. Some places prefer a simple ozoni, which contains mochi and a few leaves of a parsley-like herb called parsley. cloverwhile others might pop a variety of vegetables or even fish or meat inside.
• Soybean Mochi: This is freshly baked mochi topped with roasted soybean flour (soy flour) and sugar.
• Kaga Mochi: This is a decorative mochi displayed to celebrate the New Year, symbolizing family unity and prosperity. You’ll often see an orange on top.

Where to experience moongazing in Tokyo

If you’re in Tokyo during the New Year period, there are a few places where you can try mochi for yourself.

Tips for participating in Moon Watching

• Follow instructions: Listen carefully to event organizers to ensure safety, especially when using kine.
• Take turns: don’t monopolize the cow. Everyone wants to take a turn.
• Enjoy Mochi: Don’t miss the chance to try fresh mochi you helped make.

Related posts