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Preparing for New year’s day- how to make Mochi traditionally – rice cake

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Good afternoon!
I came to Yamanashi prefecture yesterday to visit our relatives since it’s what Japanese usually do in this season.

And today we made a lot of Mochi to prepare for New year’s day!
New year’s day is supposed to be holiday for housewives since they don’t have any day off from housechores, so they prepare the foods at the end of a year and eat them during Jan 1st-3rd :)
But for that, we have to work harder anyways.

So because of that, we don’t eat rice on New year’s day, we eat Mochi instead of it. ( and Mochi is our feast, so we have it on special day)
You can keep dried Mochi for few weeks and there’re many ways to eat them.

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First we steamed the Japanese sticky rice then pound the rice in wooden mortar.

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Then on person pound the rice, the other person wet the rice. Keep pounding until it became smooth.

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When the Mochi became smooth, wet hands each time then make a shape.

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Today we had two kinds, Anko (sweet bean paste) and Kinako (dried soy bean powder with sugar) for this Lunch.

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The lest of the Mochi, we spread it, cut in pieces, then dry :)

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Even though home made Mochi is so tasty, somehow we make them only once a year for special day!
You need huge space for pounding the rice, or Usu (wooden mortar) and it’s impossible to do in the tiny apartment in Tokyo.

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This is our Lunch, so good, please try them if you have Mochi making machine or you can get dried Mochi from Japanese market on new year holiday.

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