Mochi, sweet or dessert from Japan: what it is and how it is eaten

Mochi is a Japanese rice cake made from glutinous short-grain rice that is steamed, pounded into a paste, and shaped into rounds or blocks. It is eaten year-round in Japan but is especially important during the New Year, when it features in traditional rituals and festive foods. Mochi can be plain or filled, and is used in both sweet and savory dishes.

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Made by pounding steamed glutinous rice into a sticky paste
Central to Japanese New Year celebrations and rituals
Can be plain, filled, or coated with sweet or savory toppings
Traditional mochitsuki involves teamwork and wooden mallets
Kagami mochi is a special New Year decoration made of mochi

What is Mochi?

Mochi is a soft, sticky cake made from glutinous rice, known for its chewy and elastic texture. The rice is steamed, then pounded into a smooth, stretchy paste and shaped into balls or blocks. Plain mochi is white, but it can be colored or filled for seasonal or festive versions. It is mildly sweet or neutral in taste, often dusted with cornstarch to prevent sticking. Mochi can be eaten as is, grilled, or added to soups and desserts.

Where does Mochi come from?

Mochi has deep roots in Japanese culture, with homemade production increasing from the 6th century when steaming became common. Early mochi used red rice, and legends from the Nara period connect it with spiritual power. By the Heian period, mochi was part of Shinto rituals and celebrations such as childbirth and weddings. Its role in New Year's festivities dates back to the Imperial court, where it symbolized long life. Over time, sweetened mochi became popular as sugar became more available.

How is Mochi made?

Traditional mochi is made by soaking glutinous rice overnight, steaming it, and then pounding it with wooden mallets in a mortar. This process, called mochitsuki, requires teamwork and rhythm. The sticky mass is then shaped by hand. Modern methods use sweet rice flour mixed with water and cooked until sticky, sometimes with machines to automate pounding and shaping. Cornstarch is used to keep the pieces from sticking together.

"Kagami mochi" 鏡餅 Japanese orange "MIkan 蜜柑" on the top Oshogatsu -Japanese New Year 01f.JPG. Photo: midorisyu, CC BY 2.0, via Wikimedia Commons

Kashiwa-mochi. Photo: Jiangang Wang, Public domain, via Wikimedia Commons

How and when is Mochi eaten?

Mochi is eaten throughout the year in Japan, but it is especially associated with the New Year, when it is used in rituals and special dishes. It can be enjoyed plain, grilled, or in soups like zōni. Sweet versions are filled or coated, such as kinako mochi (with soy flour) or sakuramochi (with red bean paste and cherry leaf). Mochi is also part of celebrations like Children's Day and Girls' Day, with special shapes and colors for each occasion.

Kinds of Mochi

There are many seasonal and regional types of mochi. Kagami mochi is a New Year's decoration of two stacked cakes with a bitter orange on top. Kinako mochi is roasted and coated in soy flour for luck at New Year. Sakuramochi is pink, filled with sweet bean paste, and wrapped in a cherry leaf for spring. Kashiwa-mochi, wrapped in oak leaves, is made for Children's Day. Hishi mochi, with colored layers, is offered for Girls' Day.

What Mochi means

Mochi is central to Japanese New Year customs and is seen as a symbol of good fortune and longevity. The making of mochi, especially by hand, is a community event in rural areas and temples. Decorative kagami mochi is placed on family altars and later eaten in a ritual. Different mochi types mark seasonal festivals and family milestones, reflecting its role in both daily life and special occasions.

When Mochi is on the table

New Year's Day

Questions people ask about Mochi

What is mochi made of?

Mochi is made from glutinous short-grain rice, sometimes with added water, sugar, and cornstarch. The rice is steamed and pounded into a sticky, elastic paste, then shaped into cakes.

Where does mochi come from?

Mochi comes from Japan, where it has been made for centuries and is deeply connected to traditional celebrations and rituals, especially during the New Year.

How is mochi traditionally made?

Traditionally, mochi is made by soaking and steaming glutinous rice, then pounding it with wooden mallets in a mortar until smooth. The sticky mass is then shaped by hand.

When is mochi usually eaten?

Mochi is eaten year-round in Japan but is especially important during the New Year. It is also made for festivals like Children's Day and Girls' Day, and used in both sweet and savory dishes.

What does mochi taste and feel like?

Mochi has a chewy, stretchy texture and a mild, slightly sweet taste. It can be eaten plain, filled, or coated with sweet or savory toppings.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Mochi", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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