Kaki Mochi ｜ Our Regional Cuisines

1. Put steamed glutinous rice and ingredients for mixture into a rice cake pounder.
(Tear nori (seaweed) into pieces and pound for a longer time than normal rice cakes. If you use less salt, the rice cake will crack easily after it is made into kakimochi.)

2. When the rice is done, roll it out into a fish cake shape. (The size of two rice cakes should fit inside the kouji-buta (small wooden box).

3. After about 2 days, cut into 2 to 3 mm thick slices with a knife, and hang them one by one in the shade for 2 days, or put them in a mesh bag and hang them in a well-ventilated place.

4. fter about half a month, they will dry out, so store them and use them as needed.