Mochi Pounding Event (Dec. 1~Feb 28)

Mochi Pounding Event (Dec. 1~Feb 28)
~Making mochi and having Japanese traditional experience in winter !!~

To make rice cake, mochi, steam short-grain japonica glutinous rice, mochigome, and pound it while it‘s hot using a rice mortar, or usu, and a pestle, or kine.Not only for eating but also there is the culture in Japan that we decorate our house with mochi in the new year. (It called kagamimochi)  
You will enjoy pounding, cooking and eating mochi for 2 hours.We will pick you up and give you a ride to Matsumoto station if you need.

Kagami-mochi

 

Kagami-mochi is a set of rice cakes, and it is meant to be an offering to  the god in the new year.
And after the new year’s days, we bring it down, cut them, and eat them, hoping to be healthy and happy throughout the year

 

Period Dec 1 ~ Feb 28
Price 7000 JPY for one group (at most 4 people, and it will cost an extra 500 JPY per person for more)   (children 6 years old or younger is free)
Duration 11:00 or 14:00 (2 hours)
Reservation Reservation is required by the previous day

 

<Time schedule>

Meet up at Matsumoto castle or Matsumoto station at 11:30 am or 13:30 pm
We will come pick you up by car

About 15 minute ride to our house

Introduce each other

Pounding mochi (30~40min)

Have mochi dishes and tea.
(Tour the inside of the house)

We will send you off at Matsumoto castle or Matsumoto station

 

<Instructions>

  • We don’t speak English very well but we can enjoy communicating with gestures and app translations and through our activities.
  • If you are late for the meeting time, I can’t pick up and drop off.
  • The duration might differ slightly due to traffic congestion, etc
  • Please bring Japanese Yen for the fee on the day of the tour
  • We will be accepting reservations up to the day before

Do you know how to make mochi?
~Mochi made with an usu has a nice firm texture!~

Preparation on the day before the rice cake pounding, or mochi-tsuki

1.Wash 1.4 kilograms of sticky rice and soak it in water.
2.Pour water into the wooden rice mortar and put the wooden pounder into a bucket filled with water to avoid the wood cracking and the rice getting into the wood cracks.

Mochi-tsuki introduction

1.Steam the sticky rice 45 to 60 minutes using a strong heat until it reaches the correct softness.
2.Warm the usu and kine in hot water.
3.Throw away the hot water when the rice is steamed and put the rice in the usu.

Pounding mochi

1.With all your weight focused on the kine, pound the rice.
2.Hold the kine up to your waist and bring it down several times.
3.While pounding the rice, have someone shift it around to ensure evenness. That person should keep his or her hands wet to help keep the rice moist and prevent it sticking to the usu and kine.
4.Hold the kine high above your head and bring it down. The mochi should be turned immediately after each pound.
5.Pound until the texture becomes smooth.

How to eat “fresh from the usu” mochi
Put the mochi into a moistened bowl or on a pad and tear it into bite-sized pieces. Dip the mochi into azuki sweet bean paste, sweet soy powder, kinako, ground radish with soy sauce, etc. 

Do you know how to eat mochi?

O-zouni  (Rice cakes in Japanese soup)
All across Japan we eat O-zouni on New Year’s Day, but the ingredients vary for each district and household.

Oshiruko (Sweet  red bean soup )

Its’s a traditional winter sweet in Japan. Basically it’s a bowl of  soupy sweet bean paste with  rice cakes.

Kinako (roasted soy flour)

  Kinako is produced by finely grinding roasted soybeans into powder.

Sugar and soy source
Sesame