Traditionally, mochi was made from whole rice, in a labor-intensive process. The traditional mochi-pounding ceremony in Japan is Mochitsuki:
- Polished glutinous rice is soaked overnight and cooked.
- The cooked rice is pounded with wooden mallets (kine) in a traditional mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine.
- The sticky mass is then formed into various shapes (usually a sphere or cube).