It's been over a week since 2016. I also returned to Tokyo from my parents' house and finally started driving in normal mode (mainly the stomach). I don't think it's good to drink and eat, but it's hard to stop.

By the way, the parents' house of the author (young lady) is in the countryside of Hyogo prefecture. At the end of the year, my home is doing "mochi-tsuki" as one of the preparations for the New Year holidays. Introducing the rice cake making in the countryside with a video. How to roll mochi, which is directly transmitted by grandma, may be useful someday?

Introducing how to roll mochi, directly from grandma!
Introducing how to roll mochi, directly from grandma!

Kagami mochi, offerings to God, ozoni ... Mochi is indispensable for the New Year. At my home, on December 30th every year, the whole family makes rice cakes with the grandmother of the 10th year of the road as the leader.

As expected, pettan pettan with a pestle only responds to the body, so I am solely indebted to the rice cake making machine. The rice cake making machine for 2 sho, who is doing his best, is about to turn 20 years old.

First, steam the glutinous rice soaked in water, then switch modes to "follow". Is it an image of the wings at the bottom of the kettle (?) Rotating and kneading glutinous rice? The process of the rice grains disappearing was interesting, and I was watching it sticking to my side.


When you're done, take the flour (it seems to have been ground by your grandmother) in a round wooden tub and set it to a suitable size.

Total war from here! I will roll the mochi while saying "Oh, that's right" (all of them are round mochi). I've been doing it since I was a kid, and I'm confident that I'm good at it, but I can't beat my grandmother's skill and speed.

The trick to rounding the skin to make it smooth and beautiful is to use the thumb of the upper hand (left hand in the video) to push the edge well and turn it. But, even if I know it in my head, I can't move my hands, Grandma.


Arrange the rolled rice cakes in a wooden rice cake box and store them in a well-ventilated place. I'm worried that mold will grow earlier than usual because the temperature is high this winter.

When the heat is removed, stack it in two layers.
When the heat is removed, stack it in two layers.

By the way, when it comes to the fun of making mochi, freshly made mochi ! Every year, we prepare two kinds of grated radish and soybean flour (both are homemade!). Freshly made, it grows slowly, and it's already exquisite. I promise to eat too much and drag it until the next day.

Grated radish is delicious even if you wrap it with seasoned seaweed and eat it
Grated radish is delicious even if you wrap it with seasoned seaweed and eat it

By the way, when the new year begins, we make "navel dumplings" to match the "tondo" of the First Full Moon Festival (January 14th), and then add shrimp and green laver to the "kaki mochi" (thinly sliced mochi and dried in the shade. At my home, I've always called it "okaki", and I bake it on a navel and eat it.) Once you've made it, you're done making mochi in winter. Grandma, always thank you.

How was the rice cake in a certain countryside? I'm sure there are different ways of attaching depending on the area and the house. Is the way to eat freshly made mochi completely different?