Made the traditional way, whole sweet rice is soaked, steamed, and pounded. It’s then allowed to dry until firm enough to slice. Although mochi is still hand-pounded by Japanese home-cooks for special occasions like New Year, most of the bright white mochi found in Japanese supermarkets is made from highly refined sweet rice squeezed through a modern industrial food processor.
Mitoku Brown Rice Mochi with Mugwort (Yomogi)
Sweet brown rice (98%), mugwort (2%)