Microseason: Bucks Shed Antlers

WINTER

WINTER SOLSTICE

BUCKS SHED ANTLERS

26 - 30 December

Man in the moon. In some parts of the world. Across Asia, a hare is a commonly seen motif. And in Japan, what we see is that hare making mochi. That is how much mochi rice is valued in Japanese living. We even see it in the skies above.

Mochi rice is a rich means of sustenance. Favored during colder months. It’s comforting, filling, and best eaten warm. It’s also an ordeal to make. And cannot be made in small batches. Using a large wooden mortar and mallet, a minimum of two people is needed to pound freshly steamed mochi rice by hand. One person pounding with the mallet, while another is in a kneeling position to fold the rice after each pound. Verbal uses and hand clapping help to keep a steady beat so that no hand is harmed. Quite the task, a constant rotation of willing laborers are on standby to pound the grains until they are no longer visible, coming together as one luscious dough before the rice cools.

Making mochi takes a village. An entire community ensures that seedlings are sowed, mountain water is plentiful, weeds are cleared through Summer, ripe grains are harvested and sun dried, and the Rice Gods are properly welcomed and bid “until next year”.

Gathering around fire and warm drinks, the community enjoys the fruits of their collective labor by pounding steaming hot mochi rice together during the coldest microseason of the year.

Photo credit: Momoko Nakamura and Japan Aerospace Exploration Agency