It's usually performed at the end of the year, from around December 25 to 28.
M aking mochi is simple.
A special type of sticky rice that's been soaked in water overnight and steamed is placed in an usu , a large bowl made of wood or stone. A heavy, hammer-like kine is used to pound the rice into paste. The mother then shapes the pounded rice into small portions with the help of the children. A fter the mochi are completed, some are set aside as divine offerings. Even at room temperature, mochi will keep for a fairly long time.