Traditional Japanese mochi pounding using a mortar and pestle

Mochi: The Heart and Soul Food of Japan

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in Culture and Traditions, Japanese Food

Mochi and the Japanese People – An Inseparable Bond

Mochi, or rice cake, holds a special place in Japanese food culture.
The sight of kagami mochi (mirror rice cakes) adorning homes during New Year’s, and freshly pounded mochi being served at celebrations and gatherings, is a quintessential part of Japan’s traditional landscape.
It’s more than just food; it plays a profound cultural role, marking seasonal changes and celebrating life’s special occasions (hare no hi).

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However, a significant paradox surrounds mochi. While beloved by many Japanese as a “soul food” second only to rice balls (onigiri), it also poses a serious, sometimes fatal, choking hazard, especially for the elderly.
Despite annual warnings, the culture of eating mochi remains unshaken.
This is because it is deeply rooted in the Japanese heart, possessing a value that transcends mere taste.
This fact suggests that the tradition, nostalgia, spiritual connection, and sense of community associated with mochi are, for many, important enough to outweigh the potential risks.
This article delves into the multifaceted appeal and background of mochi, exploring why it continues to captivate the Japanese people and hold such an important position in their culture.

The History of Mochi: A Traditional Taste from the Jomon Period to the Present Day

The history of mochi is ancient, believed to date back to the dawn of rice cultivation in Japan.
It is generally thought that mochi, as a technique for processing glutinous rice, was introduced around the same time rice cultivation arrived from mainland China, during the late Jomon to Yayoi periods.
Initially, it might have been just another processed grain product for daily consumption, but it eventually evolved into a food with special significance.

By the Heian period (794-1185), mochi had established its status as an auspicious food eaten on “hare no hi” – special occasions marking seasonal transitions and joyous events.
For over a millennium, mochi has been deeply intertwined with important turning points and celebrations in Japanese life.
Underlying this transformation is Japan’s ancient rice cultivation faith.
In ancient Japan, rice itself was believed to possess a spiritual power, known as inadama (rice spirit). Mochi, made from glutinous rice imbued with this inadama, was considered a sacred food, revered as an offering to the gods and as a special food to internalize that power.
This deification of rice within the rice cultivation faith is considered a primary factor in elevating mochi from mere sustenance to an indispensable food for sacred rituals and festivities.
This spiritual significance has long sustained the custom of eating mochi on hare no hi.

Mochi in Religious Rituals and Daily Life: Sacred Power and Prayer

Mochi has played a crucial role in mediating sacred power and people’s prayers within Japanese beliefs and customs, particularly Shintoism.
Its presence in New Year’s festivities is especially prominent.

Kagami Mochi (Mirror Rice Cake) – A Temporary Abode for the New Year’s Deity

Kagami mochi is one of the most important offerings to Toshigamisama, the New Year’s deity believed to visit homes bringing happiness and blessings for the new year.
It’s not just an offering but is considered a yorishiro, a temporary dwelling place for Toshigamisama.
Its distinctive shape and decorations each carry deep meaning:

Shape
The round shape is said to imitate ancient bronze mirrors.
Mirrors are one of the Three Sacred Treasures of Japan and have been considered sacred objects where deities reside since ancient times.
Two Tiers
The two stacked rice cakes are said to symbolize the sun and moon, yin and yang, the accumulation of good fortune, and the harmonious passing of years.
Decorations
- Daidai (Bitter Orange)
  Placed on top, the daidai (which is a homonym for “generations”) expresses the wish for the family to prosper for generations.
- Urajiro (Gleichenia Fern)
  A type of fern whose white underside signifies purity. As new leaves grow alongside old ones, it symbolizes longevity and thriving descendants.
- Yuzuriha (Daphniphyllum)
  New leaves emerge as old ones “yield” and fall, representing the wish for the family line to be passed down smoothly through generations.

The timing of decorating with kagami mochi is also chosen for good luck.
December 28th is generally considered auspicious because the number eight (“hachi”) is associated with an ever-widening prosperity.
The 29th is avoided as “ku” (nine) can be associated with “kurushimi” (suffering) or “niju-ku” (double suffering), and the 31st is often avoided as an “overnight decoration,” reminiscent of funeral preparations.

These wishes embedded in each element of kagami mochi reflect traditional Japanese cosmology and values that emphasize harmony with nature, and the prosperity of family and descendants.
It is not mere decoration but an active ritualistic act to invite concrete happiness.

Kagami mochi decorated in a simple Japanese style room

Kagami Biraki (Mirror Opening) – Sharing and Receiving Divine Power

The kagami mochi, which housed Toshigamisama during the New Year period, is eaten on January 11th (or the 15th or 20th in some regions) in a ceremony called Kagami Biraki.
This is not simply consuming mochi; it signifies sharing the mochi imbued with Toshigamisama‘s power among the family to pray for good health and happiness for the year, and to internalize the deity’s power.

When dividing the kagami mochi, bladed tools like knives are avoided.
This practice originates from samurai customs, where the word “kiru” (to cut) was considered inauspicious, evoking cutting ties with gods or people.
Instead, it is broken with a wooden mallet, but even the word “waru” (to break) is avoided, and the auspicious word “hiraku” (to open) is used.
This meticulous attention to language and action reflects a reverence for the sanctity of mochi and the blessings obtained through it.
Kagami Biraki is the culmination of the New Year’s rituals welcoming Toshigamisama, and an important rite for sharing divine blessings within the community.

Usu and Kine (Mortar and Mallet) – The Vitality Embedded in Mochi Pounding

The traditional method of making mochi, “Mochi-tsuki,” by steaming glutinous rice and pounding it with a large wooden mortar (usu) and mallet (kine), holds significance beyond mere food preparation.
Even in modern times with mechanization, the insistence on using usu and kine for celebrations and community events has deep reasons.

The usu and kine are sometimes said to symbolize the female and male, or the womb and life force, respectively.
The rhythmic pounding of mochi by these two tools together has been interpreted as a prayer for the birth of life, bountiful harvests, and prosperous descendants.
In the past, it was customary for carpenters to make and deliver an usu and kine for a new house, and mochi-tsuki was performed at weddings to pray for family prosperity.
Thus, usu and kine were regarded as sacred tools symbolizing the household and played important roles in ceremonial occasions.

Furthermore, mochi-tsuki is a communal activity that cannot be done alone.
It requires synchronized teamwork between the “tsuki-te” (pounder), who powerfully pounds the hot, steamed glutinous rice in the usu, and the “kaeshi-te” (turner), who quickly flips the rice between strikes.
This collaborative work enhances solidarity among participants, creates a venue for sharing joy, and has served to strengthen community bonds.

Moreover, mochi pounded with an usu and kine is prized for having a stronger elasticity and unique texture compared to machine-made mochi.
However, beyond that, cultural value is found in the act of mochi-tsuki itself, representing vitality, community spirit, and respect for tradition.
The symbolic meaning embedded in these tools and actions motivates people to continue traditional mochi-tsuki despite the time and effort involved.

Mochi-maki (Mochi Scattering) – Sharing Blessings from Heaven

“Mochi-maki,” often seen at shrine festivals and jotoshiki (roof-laying ceremonies for new buildings), is an event where mochi (sometimes with sweets and small coins) is scattered to the assembled crowd.
This originates from Shinto rituals like “Sanpei no Gi” (rice cake scattering ceremony) or “Sanpei-sen no Gi” (rice cake and coin scattering ceremony), and carries the meaning of warding off misfortune and distributing good fortune.

By scattering sacred mochi that was offered to the gods (as osagari, or blessed leftovers), it is believed to bring purification and prosperity to those who receive it, and that eating the mochi allows one to internalize the divine power.
At jotoshiki, mochi-maki not only wards off evil but also involves sharing the symbol of wealth (building a house) with the local community (known as ofukuwake, or sharing of good fortune), and expresses a wish for future cooperation and friendship. Mochi-maki symbolizes the traditional Japanese spirit of coexistence, where divine blessings and good fortune are not monopolized but shared throughout the community.

Why Do Japanese People Love Mochi So Much?

The deep affection Japanese people have for mochi, to the point of calling it “soul food,” stems from multifaceted reasons that go beyond mere deliciousness.

Cultural Identity and Nostalgia

For many Japanese, mochi is strongly linked to childhood memories, especially scenes of family gatherings like New Year’s.
Records from a farming family in Akita Prefecture show that in the 1980s, they made mochi 37 times a year, indicating its appearance at various seasonal festivals, homecomings, and family anniversaries.
Eating mochi can be an act of reaffirming one’s connection to these formative experiences and Japanese traditional culture, thereby confirming one’s identity.

Belief in Vitality and Blessings

Historically, eating mochi was believed to enhance vitality and bring longevity.
This is based on the idea of incorporating the power of inadama, the spirit of rice.
The “Hagatame no Gi” (tooth-hardening ceremony), which reportedly began in the Heian period, involved eating hard foods like mochi at New Year’s to wish for long life, also illustrating the connection between mochi and vitality.
Furthermore, mochi is a quintessential engimono (lucky charm).
Eating sacred mochi, like kagami mochi, was believed to bestow divine favor and good fortune.
The theory that “otoshidama” (New Year’s gift, now usually money) was once mochi also tells of its role as a symbol of blessings and grace.

Joy of Co-creation and Sharing

Traditional mochi-tsuki using an usu and kine is itself an enjoyable communal activity, providing an opportunity to deepen bonds with family and community members.
The joy of sharing freshly made mochi on the spot, after working together to create it, is exceptional.
This shared experience further deepens the affection for mochi.

Unique Texture

Heating glutinous rice causes its starch to gelatinize, creating a strong stickiness and elasticity not found in other types of rice.
This “mochi-mochi” (chewy and springy) texture is appealing to many Japanese, and its substantial bite provides a sense of satisfaction.

These elements are intricately intertwined, engraving mochi in the Japanese psyche as more than just food.
It is a “soul food” that not only nourishes the body but also provides spiritual fulfillment through cultural identity, bonds with family and community, and a sense of continuity with the past.

The Kaleidoscope of Mochi: Freely Transforming from Sweets to Meals

One of mochi’s charms lies in its incredible versatility. Its relatively plain flavor and unique texture act like a “blank canvas,” allowing it to transform into a wide array of dishes, from sweet to savory, and from light snacks to main meals.

As a Sweet Treat

Anko Mochi
A classic Japanese confection combining mochi with sweet red bean paste (anko).
In Hokkaido, a popular style is grilled mochi topped with coarse red bean paste.
Kinako Mochi
Mochi coated with kinako (roasted soybean flour) mixed with sugar, known for its fragrant aroma and gentle sweetness.
“Abekawa Mochi” in the Kansai region is a type of this.
Oshiruko/Zenzai
A sweet soup made of red beans boiled with sugar, with mochi added, a representative winter dessert.
Zenzai is considered a staple in the Kyushu region.
Daifuku
Mochi stuffed with bean paste, with numerous variations.

As a Savory Meal Component:

Isobe-yaki
Grilled mochi seasoned with soy sauce and wrapped in nori seaweed, a simple and fragrant dish that whets the appetite.
Chikara Udon
Udon noodles topped with mochi, a hearty and filling dish.
It is also added to soups and hot pots, or arranged in modern styles with ingredients like bacon and cheese, making its uses infinitely expandable.

Ozoni – A Palette of Regional Colors Adorning the New Year

Among mochi dishes, “Ozoni” is indispensable for New Year’s.
It is said to have originated from cooking the offerings made to Toshigamisama, and also carries the meaning of dining with the deity.
Few dishes demonstrate the diversity of Japanese regional culture as vividly as Ozoni. Depending on the region, the shape and preparation of the mochi, the type of broth, and the ingredients vary greatly.

Mochi Shape and Preparation
In eastern Japan, square “kaku-mochi” is typically grilled and added, while in western Japan, round “maru-mochi” is usually boiled.
This difference is said to be because square mochi, suitable for mass production, spread in eastern Japan where the population increased during the Edo period.
Broth and Seasoning
In Kanto, a clear soup with a soy sauce base and bonito dashi is mainstream, while in Kansai, a white miso-based soup is common.
Ingredients
Local vegetables and seafood are used, strongly reflecting the characteristics of each region.

Region	Mochi Shape/Prep	Broth Type	Main/Characteristic Ingredients	Cultural Background/Notes
Kanto (Tokyo)	Square, grilled	Clear soup (soy sauce)	Chicken, komatsuna (Japanese mustard spinach), naruto (fish cake)	“Na o toru” (to make a name for oneself) wordplay with ingredients.
Kansai (Kyoto)	Round, boiled	White miso	Round daikon radish, taro, Kintoki carrots (all cut round)	Wish for things to “go smoothly/be well-rounded.”
Hokkaido	Varies (often square)	Clear soup or Miso	Salmon, scallops, salmon roe, other seafood	Reflects the region’s abundant bounty.
Tohoku (Yamagata, Shonai)	Round, boiled	Soy sauce based	Vegetables, taro, konnyaku, mountain vegetables	Shonai Ozoni. Round mochi reflects past trade links with western Japan.
Chugoku (Hiroshima)	Round, boiled	Clear soup	Oysters, other seafood, chicken, vegetables	Oysters for “kaki-ireru fuku” (to rake in good fortune) (Kaki Ozoni).
Shikoku (Kagawa)	Round (with anko in)	White miso	Sweet bean paste (anko) inside the mochi	Anmochi Ozoni. Unique combination of sweet and savory.
Kyushu (Nagasaki)	Round, boiled	Clear soup	Meat, fish, various vegetables	Shimabara Guzoni. Nutritious and ingredient-rich.

Examples of Representative Regional Ozoni:

Various Mochi Throughout the Seasons

Mochi is enjoyed throughout the year, not just at New Year’s.
Broadly, there are “tsuki-mochi” (pounded mochi), made by steaming and pounding glutinous rice, and “neri-mochi” (kneaded mochi), made by adding hot water to grain flour, then kneading and steaming it.

Mochi Type	Main Ingredients/Shape	Typical Use/Season	Mochi Classification (Pounded/Kneaded, etc.)
Kagami Mochi	Large, round, stacked mochi	New Year’s offering	Pounded Mochi
Kiri-mochi/Maru-mochi	Flat cut pieces or rounded	Ozoni, grilled mochi, general cooking	Pounded Mochi
Kashiwa Mochi	Mochi with bean paste wrapped in an oak leaf	Children’s Day (May)	Kneaded Mochi (e.g., joshinko flour) / Pounded Mochi
Sakura Mochi	Mochi with bean paste wrapped in a cherry leaf	Spring, Hina Matsuri (Doll Festival), etc.	Kneaded Mochi (Kanto style) / Pounded Mochi (Kansai Domyoji style)
Ohagi/Botamochi	Glutinous rice and bean paste (or kinako, sesame)	Higan (Spring/Autumn Equinox)	Pounded Mochi (coarsely pounded)
Daifuku	Bean paste wrapped in mochi	Year-round Japanese sweet	Pounded Mochi (e.g., gyuhi)
Kinako Mochi	Mochi dusted with kinako and sugar	Snack, dessert	Pounded Mochi
Isobe-yaki	Grilled mochi with soy sauce and nori seaweed	Snack, light meal	Pounded Mochi
Zunda Mochi	Mochi topped with sweet edamame paste	Regional specialty of Miyagi Prefecture, summer	Pounded Mochi
Gohei Mochi	Mashed non-glutinous rice on a skewer, grilled with miso sauce	Regional dish of Chubu region	Kneaded Mochi (mainly non-glutinous rice)

Thus, mochi displays an infinite variety of expressions depending on its shape, preparation method, and accompanying ingredients, adding color and depth to Japanese food culture.
The regionality seen especially in Ozoni is a prime example of how food is closely linked to culture, history, and local environment.

Between Deliciousness and Safety: Mochi and Choking Accidents

Despite mochi’s many charms, one must be particularly aware of the risk of choking accidents.
This problem becomes especially prominent during New Year’s when mochi consumption peaks.

According to statistics from the Tokyo Fire Department, over the past five years (Reiwa 1 to Reiwa 5, i.e., 2019-2023), 368 people were transported by ambulance due to choking on mochi or similar foods, with over 90% of them being elderly individuals aged 65 or older.
By age group, incidents begin to increase from age 65, with the highest occurrence in the 80s.
January sees a conspicuous spike in incidents, followed by December, these two months accounting for more than half of the total.

The elderly are at particularly high risk due to age-related declines in chewing (mastication) ability and swallowing (deglutition) function.
Mochi’s characteristic strong stickiness and elasticity can cause it to get stuck in the throat or trachea if not chewed properly or if swallowing is mistimed, leading to suffocation.

Understanding this risk, the following precautions are recommended for enjoying mochi safely:

Cut into small pieces
Before eating, cut mochi into bite-sized pieces that are less likely to cause choking.
Chew thoroughly
Eat slowly, taking time to chew sufficiently before swallowing.
Consume with liquids
Drinking tea or soup while eating helps mochi pass down the throat more easily.
Focus on eating
Talking or laughing while eating increases the risk of aspiration, so be especially careful when eating mochi.
Maintain proper posture
Sit upright with a straight back while eating.
Ingenuity in Cooking
For elderly people and small children, serve mochi boiled and soft rather than grilled and hard.
It’s also important for someone to watch over them while they eat.

In case of choking, if the person can cough, encourage them to keep coughing to see if they can dislodge it naturally.
If they are suffocating and cannot cough, perform back blows (slaps on the back).
If you have knowledge and training, you can perform abdominal thrusts (Heimlich maneuver), but the most crucial step is to call for an ambulance immediately without hesitation.

The fact that mochi consumption continues despite repeated annual warnings reflects how Japanese society strives to inherit tradition while managing risks, rather than abandoning the culture of mochi.
This can be seen as a process of seeking a societal balance between cultural preservation and ensuring safety.

Conclusion: Passing on the Mochi Culture to the Future

Mochi transcends the category of mere food; it is a cultural symbol embodying Japan’s history, spirituality, and community values.
Originating from ancient rice cultivation beliefs and deeply connected to religious rituals and annual events, it has become profoundly rooted in the lives and hearts of the Japanese people.
The New Year’s prayers embedded in kagami mochi, the sense of unity fostered by mochi-tsuki, and the taste of regionally diverse Ozoni are precious cultural heritages that should be passed down through generations.

In modern times, while traditional mochi-tsuki using usu and kine is cherished, the advent of home mochi-making machines and the creation of diverse arranged recipes show that ways of enjoying mochi are evolving with the times.
Such changes are proof that mochi culture is being vividly inherited even today.

The future of mochi culture lies not just in continuing to eat mochi.
It is crucial to understand the rich meanings and traditions behind it and to pass them on to the next generation.
Furthermore, society as a whole needs to share the wisdom and consideration that allow everyone to safely enjoy its deliciousness and fun.

Just as Japanese culture has flexibly adapted to the times while valuing its traditions, it is hoped that mochi, this “soul food,” will also continue to be loved for eternity while retaining its deep significance.
This also means seeking ways to continue enjoying the joy and cultural richness that mochi brings, while enhancing safety awareness.

References