Mochi

Japan · rice · food · tradition

Made from special rice. Mochi is created using a special short-grain rice called mochigome that becomes super sticky and glutinous when cooked. This stickiness is the secret ingredient that makes mochi chewy and stretchy.

Pounded by hand. To make mochi, steamed rice is pounded over and over with a wooden mallet in a process that transforms it into a smooth, paste-like dough. The pounding takes strength and skill to get just the right texture.

New Year's tradition. In Japan, mochi has been eaten for centuries to celebrate the New Year. A special ceremony called mochitsuki brings families and communities together to make fresh mochi, and it's believed to bring good luck for the year ahead.

Comes in many shapes. Once the rice paste is ready, mochi can be molded into all kinds of forms, from simple squares to decorative shapes. It can be filled with sweet beans, fruit, or ice cream, making each type special.

Chewy and satisfying. Mochi has a unique texture that's stretchy and chewy when you bite into it, quite different from regular bread or cake. The combination of rice, water, sugar, and sometimes cornstarch creates this distinctive treat that people love year-round.