Misawa participates in Rice Pounding Ceremony

  • Published
  • By Staff Sgt. Araceli Alarcon
  • 35th Fighter Wing Public Affairs
MISAWA AIR BASE, Japan --  Learning the culture and traditions of others is one way of bringing individuals closer together. This is true for members of 35th Fighter Wing leadership, Navy, and Japan Air Self-Defense Force who came together to share the Japanese tradition of making mochi Dec. 17.

Usually made into a small, round rice cake, "mochi," also known as mochi-tsuki, is made by pounding steamed glutinous rice in a large wooden mortar, with a large wooden mallet.

"I was very happy to share a holiday tradition with our JASDF friends," Col. David Stillwell, 35th FW commander said. "This is something like decorating the Christmas tree for Americans. Any opportunity to interact with our Japanese hosts is worth taking; I always learn something." 

The process of making mochi is very difficult but it helps foster teamwork and creates strong ties with those making it. According to Maj. Gen. Hiroaki Maehera, 3rd Air Wing commander, it was significant that U.S. leadership participated in this traditional ceremony. 

"It's important to keep a good relationship with U.S. Air Force and U.S. Navy," he said. "It makes me very happy to see us come together like this and celebrate this ancient tradition." 

Col. Mark Altobelli, commander of the 35th Operations Group and his two daughters, Alex, 12, and Maddy, 9, said they also enjoyed the opportunity to make the mochi.

"It was pretty fun," they both said. "I never thought I would come to Japan and hit rice with a big mallet," said Alex.

In order for the mochi to reach the right consistency throughout, participants must constantly rotate the rice while it is being struck by the mallet. The event involved both feats of strength and danger adding to excitement and enjoyment, according to Colonel Stilwell.

"The folks who have to reach in between blows and turn the rice ball before the next hammer falls are very brave," he said. "I would be wearing padded gloves and a helmet." 

Participants not only made the mochi, but were able to enjoy it in four different ways. They had a choice of having it in a soup, coated in "kinako" or ground soybeans, in a sweet red bean sauce, or with soy sauce and ground radish.

General Maehera said in ancient times, mochi was believed to prevent disease and disaster in the upcoming year. That is why on New Year's Day, mochi is traditionally eaten in a soup with fish and vegetables, called "ozoni."

Both the Japanese and Americans who participated in this year's event are looking forward to doing it again next year.