Over the past 22 years, mochi pounding has played an important part in welcoming the New Year and in sustaining and sharing cultural practices. Here are the steps in the process:
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The rice is washed and soaked for 3 days.
At 6:30 a.m. the fire is built then the rice is transferred into steaming boxes where it is stacked above pots of boiling water. |
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The cooked rice is transferred to the Usu (stone mortar) and pounded with Kine (mallets) until the proper mochi consistency is achieved.
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The hot Mochi is taken to the workers who cut it into uniform pieces then form it into the traditional rounded shape, plain or filled with red bean paste (anko).
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And here is the full story: