Mochi Tsuki

Dec 16, 2020 | Recipes, Winter

Pounding Rice Taffy
餅つき MOCHI TSUKI

MOCHI TSUKI… steamed mochi-gomé rice is pounded into a sticky, taffy-like mass. As the year comes to a close and preparations to welcome the new year are underway, communities throughout Japan organize rice-pounding events called MOCHI-TSUKI TAI KAI. For those living in Japan its a wonderful opportunity to connect with neighbors as these events are usually sponsored by local elementary schools and merchant associations.

Unfortunately this year, because of the Corona virus, in-person gatherings are being discouraged (a few are being held on-line). This photo was taken several years ago (the child wearing a mask had the sniffles and, as has always been the custom in Japan, wore a mask to avoid spreading germs to others).

The wooden mortar-like vessel pictured here is called an usu

The wooden mallet-like pestle is called a kiné (pronounced ki-nay) 杵

Mochi tsuki is a coordinated operation: One person swings the mallet while the other moistens the rice with water… flipping the mass and pulling hands away just before the mallet strikes down again. A rhythmical thud-slap-thud reverberates. Avoiding injury requires mutual trust… and a good sense of timing.

 

Enjoying Omochi in Many Ways

Freshly pounded omochi can be enjoyed as is – in all its chewy, gooey, stretchy glory – or simmered, toasted, or fried. Pictured here from top left: Kansai-style ozōni chowder with a miso-enriched broth; kaki mochi deep-fried bits of mochi, lightly salted; Kanto-style ozōni with clear chicken broth; grilled/broiled/toasted yaki mochi, the soft centers puffing up and bubbly; slices cut from a loaf of kuro mamé namako mochi; nori-wrapped, soy-slathered, toasted isobé mochi; kinako-dusted, kuro mitsu-drizzled Abekawa mochi.

Find out more about omochi and how to prepare & enjoy it…

DOWNLOAD About OMOCHI

DOWNLOAD Preparing & Enjoying OMOCHI

Funky Fish Sauces

Funky Fish Sauces

Fermented fish sauces can be found in many parts of the world, most having been produced for thousands of years. It is unclear whether each was an independent "discovery" or whether they influenced each other by way of shared ancient trade routes and/or political...

Miso Soup

Miso Soup

An Honorable Bowl of Soup The Japanese have several words to describe their ubiquitous soup seasoned and enriched with miso. The prosaic miso shiru 味噌汁 is a generic word meaning "miso-thickened broth" while miso ji-daté 味噌仕立て is a functional, culinary term meaning...

Kumquats

Kumquats

Kumquats are called kinkan 金柑 in Japanese, meaning "golden citrus."  The fruit is native to south-east China where they have been cultivated for hundreds of years, though the scientific name is Citrus japonica. There are dozens of varities of kumquats but the round...

JAPAN’S POTATO LINGO & LORE:

JAPAN’S POTATO LINGO & LORE:

In Japan today, two types of Western-style potatoes are regularly enjoyed: mékuin (May Queen) and danshaku ("Baron"). The former was developed in Great Britain at the beginning of the 20th century and made its way to Japan via America shortly thereafter. Mékuin...

Recent Posts & Projects