Seigaku Mochi ｜ Our Regional Cuisines

1. Wash Rice flour and soak in water. (3-4 hours in summer, 1 night in winter)

2. Drain the rice well, wrap the rice in a steaming cloth and steam it in a steamer with steam rising for about 20 minutes.

3. Take steamed rice in a colander, soak in water and wash quickly, breaking each grain into pieces.

4. Drain well and steam again until cored. (about 10 mins)

5. After steaming well, in the case of a three-phase mochi pounding machine (the type where the mochi comes out in a stick shape), pound the rice once for Zoni and twice for Kinako (soybean flour) and Kuzu-an (bean paste). For home-use mochi pounding machines, the process is the same as for regular glutinous rice, but once the rice has become mochi-like, it must be pressed down from time to time with a rice scoop or similar.