Mochi Making

Yesterday a package arrived from friends: a boxful of handmade mochi with wishes for happiness in the new year. The varieties of mochi were beautifully labeled: yuzu, potato, millet, wasabi, and plain. We couldn't resist grilling some, wrapped in nori and dipped in soy sauce, for lunch today, but we will sure to save enough for our ozoni soup on New Year's Day.
Mochi package from a friendMochi is a traditional New Year's food in Japan, and in previous years we've joined these friends at their mochi tsuki (mochi pounding) party, an all-day affair with several families working together to pound and shape the various types of mochi.

First, mochi rice is steamed...
Mochi rice steamingthen pounded in a stone usu with a wooden kine mallet...
Pounding the mochiuntil the rice becomes glutinous mochi.
Pulling sections of mochi


The half-spheres for kagami mochi decorations are formed... Forming a kagami mochi baseenough for several families to use as decorations in their homes.

Next, other varieties are made--different flavors and different shapes
and a mochi feast is enjoyed while the pounding and shaping continue...
Bowls of mochi in azuki, with kinako, with yuzu, and in soupEveryone goes home from these mochi making parties with mochi galore for the New Year celebrations...and enough to freeze for later. Though we missed the party this year, we will enjoy the tasty results of our friends' mochi pounding efforts.