Mochitsuki 餅つき (mochi-pounding) is the pounding of rice to make mochi 餅 (rice cake), and a traditional event that takes place in late December in preparation for the New Year. In Hawaiʻi, family, friends, and neighbors come together to pound mochi for peace, prosperity, good health, and happiness.
People have been eating mochi in Japan for over 1,000 years! It was first introduced from China during the Heian Era (794-1185), and was quickly adopted into Japanese culture. Mochi was brought to Hawaiʻi by Japanese plantation workers in the mid-1800s.
Eating mochi is believed to strengthen teeth and bones for the New Year because of its chewy texture. Mochi also means “to hold” or “to have,” which leads into the hope of gaining good fortune during the coming year.
Mochigome もち米 (glutinous rice) is first washed and soaked in water overnight before it is steamed in a seiro 蒸篭 (steaming basket). After, the rice is transferred to an usu 碓 (mortar), which is placed on an usudai (usu pedestal), and then pounded with a kine 杵 (wooden mallet) until it is smooth and shiny. Lastly, it is shaped into mochi.
Around December 28th, Kagami mochi 鏡餅 (mirror rice cake) is a Shinto-based tradition of offering mochi to the gods for good luck. Families place them in their home at an altar or in the living room, kitchen, or main entrance. The decorative display usually consists of two mochi (steamed, pressed, and oval-shaped), and a daidai 橙 (Japanese orange).
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