MOCHI GIAPPONESI

Origin and recipe.

According to Japan's tradition, mochi are prepared during a cerimony called mochitsuki in which rice, previously soaked is then cooked, stepped in a big mortar called usu with a wood's hammer.

This process is usually done from two or more people: the first person stepps with the ammer and the second one damp and turns it upsidedown. Everything is done with extreme coordination without though obstacoling reciprocally.The stickly mix obtained is then cutted in small balls.

Recently the cerimony of mochitsuki is reserved only to special events for its long preparation. Now to prepare mochi during everyday life are used authomatics machines, that are way faster.