Mochis

Mochis are a traditional Japanese confection made from mochigome, a short-grain glutinous rice. The rice is pounded into a paste and then molded into various shapes, most commonly small, round cakes. The texture of mochi is distinctively chewy and slightly elastic.

Historically, mochi has played a significant role in Japanese culture, often associated with celebrations and festivals, particularly during the New Year. Different regions of Japan have their own unique mochi variations, differing in ingredients, preparation methods, and serving styles.

While plain mochi is a common base, it is frequently flavored or filled. Popular fillings include sweet red bean paste (anko), fresh fruit like strawberries, or ice cream. Sweetened mochi can also be dusted with kinako (roasted soybean flour) or served in soups, such as the sweet zenzai or the savory ozoni, a soup typically eaten on New Year's Day.

The process of making mochi, known as mochitsuki, is a communal activity in Japan, involving a large mortar and pestle. One person pounds the rice while another turns and wets the dough. This tradition is sometimes demonstrated to tourists and at cultural events. Mochi can be enjoyed throughout the year, but its symbolic importance at the start of the year remains strong.