The word ¡°mochi¡± has slowly been creeping into English vernacular to describe sweetened dumplings made with a sticky short-grain rice. But in Japanese, mochi simply refers to mochi-mai (steamed short-grain rice) that¡¯s been pounded into a smooth, sticky dough. For centuries, mochi has been a part of festive occasions in Japan, especially during the new year holidays. Kagamimochi (round, stacked ¡°mirror mochi¡°) is used as a sacred offering to the gods, and mochi in general is the staple food of the holiday period, replacing steamed rice. The center of new year holiday meals is ³ú¨²Ô¾±, or o³ú¨²Ô¾± (a hearty soup with mochi cakes in it).
The tradition of eating mochi at New Year¡¯s started in the imperial court during the Heian Period (794-1185), when it was used during the Shinto ¡°Hagatame no Gi¡± (¡°Tooth-hardening Ceremony¡°) ritual to wish for longevity and good health.
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