Traditional mochi production (餅を搗)
The traditional Mochi production is called Mochitsuki (餅つき) or ((餅を搗).
For this type of production strength and dexterity are necessary. Municipalities and families come together to see it.
Traditionally Mochi is stamped on New Year. You need strength, dexterity and confidence.
The hot, steamed rice is placed in the “Usu” a heavy wooden tunic or a hollowed-out tree trunk.
Then he is treated with the “Kine”, a heavy wood hammer.
The classic Mochitsuki accessories are made of heavy wood.
A person hits the rice with the wooden hammer, while the other moistens the dough again and again.
Here you can see the fastest Mochipounding in Japan:
The rice is processed until the smooth, tough Mochimasse is produced.
After the preparation, the mochimass is placed on a tray moistened with catakuriko starch or water. It is divided into small pieces and dusted with starch.
This prevents the dough from sticking together.
Mochitsuki is now only a tourist destination. Since this activity is combined with physically demanding work, the tradition lies in the belief that the force passes into the dough during the mochistiping.
When the Mochi is finished, the pieces are formed into small circles. It can be sweetly consumed with anko, kinako or brown sugar. The dough can be eaten salty with Shoyu, Nori and grated Daikon.
The remaining Mochi are laid down to dry. It lasts several months. It can be eaten again, if it’s cooked, with boiling water, cooked in a soup or grilled.
Much of the production of mochi is now carried out by machines.
There are mochi maker for home too. They are pounding fresh mochi. But they are really expensive:
In some small shops Mochidough is still traditionally made.
Go on to O-Higan!
Originally posted 2017-09-27 07:24:00.