
Uetake 1 Chome Mutsumi Kai
Step-by-Step Guide to Holding a Mochi Tsuki (or How to Pound Rice Cakes)
Sunday April 26 dawned sunny and warm after a rain-soaked Saturday. It would turn out to be one of the hottest days of Spring 2009, but by that time most of us had retreated to our futon, weary muscles pleading for relief and bone-dry throats seeking something cool and frothy.
I belong to the Uetake 1-Chome Mutsumi Kai (植竹1丁目睦会) in Saitama City (formerly Omiya City), and every April we hold a charity mochi tsuki, or rice cake-making event, using the proceeds within the neighborhood to pay for a new portable shrine (o-mikoshi) or to put solar-powered clocks in the parks, among other things.
This is my seventh year with the Mustumi Kai. We also take responsibility for the annual Uetake Matsuri, Summer Bon o-dori, Kita-ku Matsuri, Curry Sports Day, Year-End Neighborhood Patrol and Hanami Kai. Anyone seeking a better understanding of how Japanese society functions at the ward or block level is encouraged to join their neighborhood association. Grass roots democracy in action (with a Japanese twist, of course).
Our particular association is often accused of being a glorified fraternity for old men. Heh heh. That’s not far from the truth, actually, but when it comes to getting off your butt and contributing to the neighborhood, we’re often the only people who respond. I’m a non-drinker by choice — fodder for a different blog — but I’ve never been accused of raising the respectability quotient. All in good fun.
But I digress. The 2009 Charity Mochi Tsuki consumed 150kg of rice, 10 cases of daikon (radish), and several kg of azuki bean paste and kinako (powdered soybeans). We sold mochi cakes in packs of 6 for 300 JPY/pack and sekihan (red bean rice) separately for the same price. All told we generated 240,000 JPY on an outlay of 100,000 JPY. The profit will be banked and combined with the profit from the 2010 event to pay for another solar-powered clock. (The neighborhood decides what the money will be used for, and apparently the mothers place a priority on timeliness; the new clock will be the third we’ve built to date)
We got going Sunday morning at 7:30, gathering at the Uetake Jichi Kai Kan (植竹1丁目自治会館) to prep the rice, beans and daikon. The Jichi Kai Kan is the local neighborhood self-government association center — everything of importance to Uetake 1 Chome is discussed and agreed in this fine little hall and then announced to the residents using the kaidanban (a clipboard full of information that is passed from house to house).
We use special glutinous rice for both the rice cakes and seki han. After softening the red beans, they are mixed with some of the rice and then divided into individual steamers; this will become the seki han. The mochi rice is also placed into steamers. Once they’ve been prepped, all the steamers are taken to the o-kama (pots) where the water should already be on the boil. Here we stack ‘em and track ‘em — a paper note attached to the cover of each steamer tells us how long each has been cooking. We usually set up 10 konro (gas burners), of which four are set aside for the seki han stacks, another three for the mochi, and two to three for hot water.
Inside the center they’re prepping the daikon: cut off the tops, peel the roots and then cut them into four pieces lengthwise. These are then fed into an auto-grinder to produce the daikon oroshi (crushed daikon) used to dress the mochi cakes.
Time to get to work. We use a mortar and kine (mallet). First task is to clean off the dust, check the mortar and kine for damage and cracks, then wet them down and grab a bucket of water. We’ll soak the kine in water in between shifts to keep it moist and slick; this prevents the rice from sticking to the mallet. A few years back the rice cake went airborne, launched by a particularly robust thrust of a sticky kine. So, yeah — bucket of water is essential.
Once the rice is ready it is transferred from the steamer to the electric kneader for 5 minutes of activity. This little machine uses an inverted l-shaped hook to twist the rice into a single “loaf”. From the kneader it’s into the mortar. The loaf weighs about 2.5 kilos and is steaming hot. Pounding is a synchronised exercise between the kine man (pounder) and the “folder” — the folder is responsible for keeping the rice cake wet, properly positioned in the mortar and, the toughest job, folding it over itself after each smack of the mallet. We have a bowl of cool water for the folder, whose fingers can get uncomfortably hot.
Handling the kine is not easy. The handle is about half the length of a broomstick with a slightly larger circumference — much like the pole from a clothes rack. The mallet head is shorter by a third, but thick as a god sized log. The handle is attached to the head so that the two form an “L” with a slight heel. Clearly, then, handling the kine is a constant struggle to compensat for this designed imbalance. The key point: gravity is your friend, so let it help you.
The pounder’s job is to position the mallet above the mortar so that the head strikes the mochi more or less in the center. Here’s how we do it:
Step 1: Place the left hand at the end of the handle; use this hand to position the kine over the mortar.
Step 2: Place the right hand anywhere from halfway to three-quarters of the way up the handle. This hand’s sole task is to heft the kine above your head.
Point 3: Loosen the grip of your right hand and allow the kine head to fall. The head should strike the mochi with little or no deflection.
Point 4: Lift the kine handle to angle the head and then use your right hand to lift the kine back into position above your head.
Step 5: Repeat Steps 1-4 until exhausted or the mochi is ready. Intermittently dip the kine head in water to keep it moist.
The mochi is now ready. Place half a ladle of hot water into a large bowl and use this to carry the mochi to the assembly line. The mochi is gripped in one hand and forced through the circular opening formed by the thumb and forefinger. The forefinger slides along the thumb and cuts off a ball of mochi, the free hand trasferring it directly into the clear plastic container in which it will be sold. We use hinged containers that can accommodate six mochi cakes 2.5 to 3 inches in diameter. Now we add the toppings — azuki paste, powdered kinako and/or daikon oroshi — close the containers and slap on a rubber band.
We began selling the mochi and seki han at 10:30 a.m. We used a sound truck to promote the event around the neighborhood, and by 10:00 a.m. people were lined up around the corner. 800 packs of mochi and seki han sold out in about an hour.
Some points to remember:
1. Keep the kine and mortar moist, but go easy on the water. You don’t want the mochi cake soaking in a puddle.
2. Gravity provides all the power you need; don’t swing the kine, let it drop.
3. Never smack the mortar with the kine or you’ll be picking slivers of wood out of your mochi.
4. Have an official time keeper for the steamers and know how each stack performs — some run hot, some warm, so steaming times will not be uniform.
If you want to learn more about mochi-making, drop me a line. And feel free to come visit us next April when we’ll be at it again.
- Uetake 1 Chome Mutsumi Kai
- 2009 Charity Mochi Tsuki
- Prepping the mochi rice
- Seki han ready for steaming
- Prepping the daikon
- Our man at the daikon grinder
- Hot water boiling in the kama
- Steamer stack consists of the gas burner (konro), hot water boiler (kama) and between 1 and 3 steamers
- We usually have 4 stacks for seki han and 3 for mochi
- We keep time to avoid overcooking
- Your typical kine and mortar set
- Steamed mochi rice ready for kneading
- Automatic mochi kneader
- 5 minutes and the mochi is ready for pounding
- Yep, this is a job for a pro
- All set … heft that kine!
- Raise the kine; gravity does the rest
- Right hand lifts as the folder moves in
- This fella put the young guys to shame
- We usually have two groups going to keep up with demand
- Even the local hard man pitches in for charity
- Keep your kine moist, gentlemen!
- Nictos could use some exercise
- Gotta work on my timing
- Seki han ready for the assembly line
- Without the wives we’d be lost
- Hard-working volunteers
- Finished product: mochi covered in azuki paste, kinako and daikon
- Seki han
- Uetake Self-Government Association Center
- 30 minutes to go and the line is getting longer
- Job well done and a free bottle from the local yakitori-ya




































