Mochi is a traditional feast consumed on special days and occassions. I had to learn how to make it from scratch.

You can keep dried Mochi for few weeks and there're many ways to serve and consume them.

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

Then one person pound the rice, the other person wet the rice. Keep pounding until it becames smooth.

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

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

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

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.

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.