Pounding mochi for fun and fortune

Story and photos by Keith T. Graff

You never know what you will find when you take a trip to the Ichiba Market in Naha. However, you are almost sure tc find some folks having a good time who are willing to share their joy. Such was the case recently during my holiday bargain hunt.

Several local merchants kicked off the holiday season early with a traditional “mochitsuki” or rice cake-pounding event. Mochi is a winter treat made from steamed rice. Inside a giant mortar, the rice is pounded and kneaded then kneaded and pounded until it evolves into something similar to silly putty. When it has reached the proper consistency, the rice paste is removed and covered with a variety of coatings such as soybean flour and sugar, sugared soy sauce or grated radish. Sometimes the cake is stuffed with “anko” (sweet bean paste), or vegetables. Occasionally the anko-stuffed version is even wrapped in cherry tree leaves. No matter which combination you get, it is always delicious.

Mochitsuki is performed in association with winter celebrations. When done in concert with the New Year, it is believed to bring good fortune for the coming year. New Years on Okinawa is celebrated twice. If you miss the chance in early January, there is also Chinese (Lunar) New Year just over a month later (Feb 7 in 2008).

The process of turning steaming rice into the mochi paste requires a strong person to wield a mallet. While that person pounds away, another brave soul is needed to apply water to the paste keeping it moist in between blows. This second person is also required to turn and knead the paste. Teamwork is a necessity.

Once the mochi is pounded to the right consistency, it is quickly removed from the mortar and prepared while the mixture is still warm. The mochi is now ready for eating or preserving. When wrapped properly, mochi donuts can be kept frozen for months.

The last ingredient needed for any celebration is fun. Onlookers quickly gather to see the party in the making. While some are there to watch the show, others are forming a line to taste a sample.

On the day I was watching the process, several people, including a few local youngsters, had a chance to swing the mallet. There was only one gentleman brave enough to take a turn kneading. I suppose most folks figure that if you intend to eat some of the mochi, you may need your fingers!