Those Mochitsuki (glutinous rice pounding) pieces of equipment need to be soaked in water too to prevent the wooden equipment from cracking or the rice sticking to the equipment. If you are going to make mochi in the traditional Japanese way, you need a wooden mortar and wooden pestles. On day one, wash the rice and let it soak overnight. Japanese mochi is typically made in two days. Have a look at Chopstick Chronicles’ Amazon shop front. If you cannot access those grocery stores, It is available from online stores. So it is available from Japanese or Asian grocery stores.

Glutinous rice is widely distributed in Southeast Asia and East Asia including Japan, where there is a habit of eating glutinous rice. Reference: The difference between mochigome & uruchimai Where To Buy Glutinous Rice? Ordinary rice contains amylose and amylopectin but glutinous contains amylopectin only that makes the glutinous rice really sticky. But the big difference is the type of starch it contains. Comparing those two different type of rice – ordinary rice, which is called Uruchimai (Uruchi rice) is translucent whereas the glutinous rice is white and opaque. It is different from ordinary rice that is usually eaten as steamed rice with dishes such as Japanese curry rice. It is short-grain Japonica glutinous rice. Vegan, vegetarian friendly and gluten-freeįor making mochi, we need to use special rice called “Mochigome (mochi rice)” which is also known as sweet rice.It has been indispensable since ancient times in Japan at festivals as an offering of food for the gods, along with sake. Mochi is a Japanese rice cake made from Mochigome short-grain japonica glutinous rice, also known as sweet rice.

Asian mochi