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A Japanese New Year tradition, Shizuka learns all about mochitsuki (mochi making) at Enpukuji Temple in Chiba Prefecture with the help of the head monk, Ibaraki. Mochitsuki is usually reserved for special occasions like anniversaries and the New Year, and is symbolic of community and togetherness as it cannot be done alone.
Usually, people use white rice to make mochi, but in the Monoi City area, unpolished rice called “genmai” is often used as well. In particular, they use a type of green rice called “midori mai,” which is extremely rare in Japan. The green rice at Enpukuji is grown using pesticide-free and organic farming methods. It is said to have benefits like helping to lower cholesterol levels.
Rice is considered a sacred food in Japan (mochi and sake are particularly significant). Mochi appears in many Japanese New Year foods from “ozoni” mochi soup to “kagami mochi.”
HOW MOCHI IS MADE
Wash and soak the glutinous rice overnight
Steam the glutinous rice
Transfer the steamed rice into the Usu (mortar)
Moisten the Kine (wooden mallet) with water
Using gravity, one person hits the rice with the wooden mallet
Occasionally, a second person folds the rice in between hits
When the mochi reaches the desired consistency, shape it and enjoy
LOCATION
Enpukuji Temple
Monoi, Chiba Prefecture
0:00 Intro
1:21 Learning about the mochitsuki tradition
2:18 Learning about the Enpukuji Temple
3:21 Steaming the glutinous rice
6:36 Pounding mochi
9:30 Tasting mochi
11:29 Learning about Japan’s new year traditions
12:12 Outro
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🎬 CREDITS:
HOST » Shizuka Anderson
DIRECTOR » Joji Kurosawa
VIDEO EDITOR » Esteban Haga
PRODUCER » Serkan Toso
AloJapan.com