Mochi Tsuki 餅つき

Mochi Tsuki  translates to “mochi-pounding,” and is a Japanese New Year’s tradition that goes back as far as the Heian period (794-1185). Traditionally held at the end of the rice harvest, it allowed the freshly gathered rice to be preserved and enjoyed throughout the holiday season, and came to symbolize prosperity. In Japan it is customary to hold Mochi Tsuki in December, while at San Fernando Valley Japanese Language Institute, it is usually held in February.

Despite their deceptively simple appearance, handmade mochi are a lot of work to prepare. The glutinous rice, called Mochigome もち米, known for its high starch content and natural sweetness, is soaked overnight and then steamed. The cooked rice is then placed in an usu 碓 (mortar), and pounded with a kine 杵 (mallet) until it becomes smooth and soft. Finally, the rice is shaped into the mochi we all know and love, and we add whatever toppings our heart desires. Our annual Mochi-Tsuki is a great opportunity to celebrate a longstanding cultural tradition, as well as enjoy from-scratch mochi with great company.

Please join the SFVJI family in the courtyard to share in this fun and delicious tradition. See Events page for details.