Mochi Preparation Tools Usu Kine Traditional
Japan — mochitsuki documented since Yayoi period; community ceremony since at least Nara period
Traditional mochi making uses a stone mortar (usu) and wooden mallet (kine) in a rhythmic two-person process: one person pounds steamed mochi rice (mochigome), the other folds and turns the mass between strikes. The pounding (mochitsuki) gelatinizes the glutinous rice starch, creating the characteristic sticky, elastic, glossy mass. The ceremony of mochitsuki is performed at New Year and special occasions — watching the rhythm and coordination required makes it a community event. Modern home use of mochi makers (using spinning blade) approximates the result but lacks the gelatinization quality achieved by impact pounding. Rice must be glutinous short-grain mochigome — regular rice cannot make mochi.