Mochi Pounding

Have you heard about Mochi-Tsuki? Mochi means rice cake and Tsuki means to pound or hit, in other words Mochi-Tsuki is making rice cake by pounding it. Mochi Pounding is a traditional Japanese culture. Although it hasn’t been seen much in recent years, you can experience such a traditional “mochi making experience” in some cities in Japan. Let us guide you to know more about this experience!

We specifically design this page so you, as an agent, could have all the necessary point of views to make your Group Tour and FIT experience arrangement memorable. Make sure you check this page again later, we will update it regularly!

What you will find on this page:

About Mochi

Mochi (soft rice cakse) are one of Japan’s traditional foods, made of sweet, glutinous rice. Mochi are often eaten around the start of the New Year or during other celebrations. They are an indispensable part of Japanese food culture.

There are two different types of mochi. The first is tsukimochi, where you pound steamed rice into shape and the second is nerimochi which is made from steamed kneaded grain powder. Both types of mochi are quite sticky and typically eaten by adding your favorite seasonings, such as soy sauce or sugar.

Tsukimochi is perhaps the most common type of mochi in Japan. The process of making this sticky rice cake is called mochitsuki and requires two main tools: an usu and a kine. The usu is a large container where the center has been carved out in a semi circle (similar to a mortar), while the kine is a large mallet-shaped tool (used similarly to a pestle). Mochi rice cakes are made by using the kine to crush down and knead the steamed rice inside the usu.

©matcha-jp.com

In Japan, Mochi Pounding Celebrations are held for special celebrations such as New Year’s. Japanese believe that eating mochi will bring them good luck.  For daily Mochi consumptions, Mochi are usually made by machines nowadays. But in order to taste the real deal, you need to pound the Mochigome in a Mortar (Usu) with a Pestle (Kine). Mochi pounded in Mortar makes the Mochi firm, something machines can’t achieve. Even for the Japanese, this experience is a special occasion.

Mochi Pounding Experience

©terakoya-japan.com

  • Process
  • Price
  • Duration
  • Place
  • Capacity
  • Tips or Tricks
  • Covid19 Prevention

 

  1. Material preparation and procedure explanation
    Staffs will explain the rice cake making experience and prepare all the ingredients. You can also choose the seasoning of the mochi to your liking.

  2. Pounding mochi
    To make delicious mochi, mix glutinous rice, beat it, and rotate it to make mochi.

  3. Enjoy handmade mochi
    Enjoy your own handmade mochi.

  4. Takeaway
    You can also take the remaining mochi home with you.

 

Mochi Pounding experience fee is around 3500 - 9000 yen per person. Depend on the places and areas, they have a different price, please ask the detail first. Reservation is required.

Duration of the Mochi Pounding Experience is about 60-90 minutes.

This experience can take place outdoors or indoors. It depends on where and how many participants will join this workshop.

Group reservation (around 20pax) is available. Please contact us for more information.

Coming soon

Keeping you safe during COVID-19 (What you can expect during your visit):

1. Face masks required for travelers in public areas
2. Face masks required for guides in public areas
3. Hand sanitizer available to travelers and staff
4. Gear/equipment sanitized between use
5. Guides required to regularly wash hands
6. Regular temperature checks for staff
7. Paid stay-at-home policy for staff with symptoms

Group tour & FIT Arrangements

  • Group Arrangement
  • FIT Arrangement

What to expect by joining this workshop as a group:

  • Mochi pounding is a Japanese cultural experience which recommends to be done by groups. You can enjoy the process together.

What to expect by joining this workshop alone, or with family:

  • If you are going with your family, it will be a nice experience for your children too. Explore how to make Japanese authentic and delicious food with the traditional food-making processes.

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