Mochi is made from glutinous, short-grain rice called mochigome (mochi rice), which is known for having a chewier texture than regular rice. Firstly, the mochigome is soaked in water overnight, then it is steamed, and finally mashed and pounded into its soft, sticky state. Making mochi the traditional way involves a mortar and a heavy mallet with at least two people. This pounding of the rice into mochi is called mochitsuki. #mochi #japanesefood #food #japanbyfood