Wang Ju'e stuffs a mochi with brown sugar filling. [Photo/Tide News]
In Liucheng She ethnic town, nestled in Wuyi county, Jinhua, Zhejiang province, the aroma of freshly made mochi — glutinous rice cakes — coming from a local shop, filled the air around the Winter Solstice, which falls on Dec 21 this year.
This time-honored tradition of making and eating mochi is a custom during the Winter Solstice in many parts of Jinhua.
Du Suzhong and Wang Ju'e, an elderly couple running the store, grew up with the rhythmic pounding of glutinous rice and then became skillful mochi-makers.
The process of mochi-making begins the night before, when glutinous rice is soaked until it is full of water. It is then steamed until each grain reflects a pearl-like luster. The couple takes turns as Du wields a wooden mallet, while Wang skillfully flips and sprinkles water over the rice whenever the mallet is lifted, their silent synchrony reflecting decades of practiced choreography.
As the rice is steadily pounded and folded, it transforms into a soft, pliable dough. With practiced fingers, Wang deftly pinches off a small piece, stuffs it with brown sugar filling, then rolls it in sesame or soybean powder to create an irresistibly fragrant mochi treat.
For years, this devoted couple has upheld the custom, crafting mochi that embodies the sweet, soft essence of cherished tradition.
