Finally mochi from brown rice – it is a step forward :-). A traditional Japanese preparation, mochi is made by pounding steamed sweet rice in a large mortar (“usu”) with a heavy mallet (“kine”). A Mochi-tsuki (literally “mochi making”) typically takes place shortly before the Japanese New Year. After the steamed rice is pounded into a smooth mass, small individual “cakes” are quickly formed.
Categories: Life Cycles