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Pounding mochi traditionally involves at least two people making use of a mortar and a heavy mallet dabbed in water to moisten the mallet. The mochigome is soaked in water overnight after which it is steamed and then pounded into the soft sticky state we know as mochi. Though, both are commonly white and lack a strong flavor of their own while being very similar in terms of texture.Īlthough delicious, the process of making mochi is not an easy one. This is a frequently asked question, and there is a straightforward answer: the most important difference between mochi and dango is that while mochi is made from rice, dango is made from rice flour (mochiko, もち米). In this article, we'll cover 10 of the best types of mochi: There are many types of mochi in Japan, with some popular nationwide, and some that remain local delicacies only available in specific stores. How many kinds of mochi are there and what type of mochi is famous in Japan ? It can be linked to seasonal festivals, for example the Sakura Ichigo, and also during the Japanese New Year celebrations. But now, mocha is not tied to its sacred belief anymore and is just enjoyed because it is so yummy. In the early days, mochi was believed to be a sacred food, eaten for good luck and good health. It's that perfect blend of sticky chewiness. So what makes it so good? For one, it is made from mochigome, a special kind of rice which is chewier than regular rice. It is mostly eaten with the popular green tea known as ocha (お茶). Japanese mochi (餅) is a very popular cultural wagashi, also known as rice cakes, and widely enjoyed by the Japanese and the world at large.