Traditionally mochi is made by soaking glutinous rice overnight, then - utilising a special wooden mallet and a pestle - hammered into a paste and subsequently shaped into spheres or cubes. This occurs at special mochi making ceremonies which take place around New Year, with whole communities coming together to witness the spectacle. Known for being incredibly chewy and sticky, we recommend eating mochi as sweet treat by itself or using it in dishes like ozoni or zenzai.

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