Mochitsuki
Seattle Nichiren Buddhist Church, December 2009
Seattle Nichiren Buddhist Church, December 2009
A paste made from steamed glutinous rice, mochi is one of the confectionery world's most adept shapeshifters. It can be rock-hard and angular (kirimochi) or pillow-soft and spherical (marumochi); fish-belly white or brightly colored; plain or flavored; raw or roasted; stuffed with bean jam, fruit, chocolate, or ice cream. Mochi can even mean different things in different contexts; it is equally appropriate as a offering to the gods or as an afternoon snack . In fact, it's only my own bias that causes me to claim it as a "sweet" at all--though made with so-called "sweet" rice, plain mochi has a neutral flavor that lends itself just as well to savory applications.
While mochi is popular year-round, it is perhaps most prominent during Japanese New Year celebrations. Mochi is a key component in osechi ryori, a selection of foods customarily eaten over the New Year holiday in order to ensure health and prosperity in the coming year. This mochi is usually made towards the end of December so that it will be ready for the holidays.
The Japanese expression for mochi-making, mochitsuki, is both an activity and an event. In many places, mochitsuki is a communal undertaking that kicks off the holidays, bringing families and neighbors together to share in the work of preparing for the New Year. The members of Seattle's historic Nichiren Buddhist Church have been gathering for mochitsuki for just about as long as any of them can remember. Established in 1916, the Nichiren Church moved to its current home on South Weller in the spring of 1929. For two days every December, mochitsuki takes over the church's industrial kitchen and large dining hall.
While mochi is popular year-round, it is perhaps most prominent during Japanese New Year celebrations. Mochi is a key component in osechi ryori, a selection of foods customarily eaten over the New Year holiday in order to ensure health and prosperity in the coming year. This mochi is usually made towards the end of December so that it will be ready for the holidays.
The Japanese expression for mochi-making, mochitsuki, is both an activity and an event. In many places, mochitsuki is a communal undertaking that kicks off the holidays, bringing families and neighbors together to share in the work of preparing for the New Year. The members of Seattle's historic Nichiren Buddhist Church have been gathering for mochitsuki for just about as long as any of them can remember. Established in 1916, the Nichiren Church moved to its current home on South Weller in the spring of 1929. For two days every December, mochitsuki takes over the church's industrial kitchen and large dining hall.
On the first day, sacks full of mochigome (sweet glutinous rice; above, left) are washed and placed in buckets to soak overnight. The next day the rice is cooked, one batch at a time, in wooden steamer boxes (above, right) until soft and translucent.
Traditionally the rice is turned out into a large stone mortar, or usu, then pounded into paste using a wooden mallet, or kine. After years of old-fashioned mochitsuki weakened the floor of the church, the Nichren congregation switched to the electric mochi makers that they use today, contraptions rather like a sausage grinder, driven by a small motor and a rubber belt.
Source: http://sweet-travel.blogspot.com
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