Mochitsuki
By Jordan Kim (grade 12)
Every December, on a special Sunday, my family and I head to our local Buddhist Temple in the early morning hours. The moment we walk into the building, my tired eyes quickly awaken at seeing the many rows of paper-covered tables covered with white, floury, doughy, mochi. At Mochitsuki, everyone has a job, and we all help one another make this event as successful as possible. When I was younger my job consisted of manually fanning the precious mochi with a paper fan. Back then, I have to admit, I dreaded this day. I always thought the job of fanning felt like an eternity, and incredibly boring.
One year, by random luck, I was upgraded from my fanning duties and got to make the mochi. Standing around the potato-starched table, I quickly picked up the hot piece of warm dough, moving fast to prevent feeling the hot burn. Rapidly I added the small ball of sweet red bean paste to the center and pinched it closed. Carefully crafting the plump warm dough, I felt a feeling of accomplishment and joy. Talking and being amongst my friends and others from the temple, time passed rapidly. Every year, It becomes clearer why so many people are committed to showing up and continuing this tradition. It's a way of forming and preserving a community. It allows everyone from my temple to work together and create connections with people they haven’t met before.
Mochitsuki is a tradition in my family that we have been doing for as long as I can remember. It's a tradition that signifies the new year and has shown me patience and understanding. Yearly, my temple as well as my family host this tradition. It allows for time together and a way to reconnect with old friends. In my home, we cherish this tradition as it gives a way to keep old customs alive and memories strong.
In my home, we make two kinds of mochi: savory and sweet. For a shorter, easier process the sweet kind is recommended. You can easily make this at home. You will need Mochiko powder, sugar, and water. When your dough is ready, separate it into small portions. Cover a table with potato starch or cornstarch to reduce stickiness. Your sweet mochi can be eaten plain or you can add whatever ingredients. My family uses cut-up strawberries, sweet red bean paste, or even decorations with edible markers. Take your mochi and flatten it out to add your additives, then simply close it back up by pinching, then smoothing it out with both hands in a cupping motion. This is a great activity to do with little kids as well (my little cousins love it) and a way to try something new! Here is the sweet mochi recipe for full in-depth details and instructions.
