The cakes, known as mochi, are cute round buns made of soft and chewy rice. The rice is first steamed and then pounded and mashed. Mochi-pounding at a shrine in Tokyo The resulting sticky rice ...

Bind it and roll in a makisu (sushi mat) to squeeze out the water ... Cut the kamaboko into 5mm thick slices. 4. Place the mochi in boiling water and simmer on low heat for 4 to 5 minutes.