U.S. Air Force Col. Timothy Sundvall, 35th Fighter Wing commander, swings a wooden mallet as his family watches during the annual Mochi Pounding Ceremony at a Japan Air-Self Defense Force facility at Misawa Air Base, Japan, Dec. 15, 2014. Mochi, or rice cake, is traditionally made to celebrate the New Year. As the process of making this treat is considered difficult, it is done every year as a symbol of the teamwork and strong ties between America and Japan. (U.S. Air Force photo by Staff Sgt. Tong Duong/Released)

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A Japan Air-Self Defense Force volunteer shapes a rice cake during the annual Mochi Pounding Ceremony at the Japan Air-Self Defense Force facility at Misawa Air Base, Japan, Dec. 15, 2014. Members of the 35th Fighter Wing, Naval Air Facility, Japan Air Self-Defense Force and local community experienced this first-hand as they gathered to share in the Japanese tradition of making mochi. (U.S. Air Force photo by Staff Sgt. Tong Duong/Released)

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Members of the 35th Fighter Wing and Japan Air-Self Defense Force participate in the annual Mochi Pounding Ceremony at a JASDF facility at Misawa Air Base, Japan, Dec. 15. 2014. According to JASDF Maj. Gen. Hirohide Inoue, 3rd Air Wing commander, the making of Mochi highlights the relationship of the 35th Fighter Wing, JASDF and Misawa City by working in a partnership as one community. (U.S. Air Force photo by Staff Sgt. Tong Duong/Released)

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U.S. Air Force Col. Timothy Sundvall, 35th Fighter Wing commander, dons a Happi Coat prior to the start of the annual Mochi Pounding Ceremony at a Japan Air-Self Defense Force facility at Misawa Air Base, Japan, Dec. 15, 2014. The Happi Coat helps to protect clothing from bits of steamed glutinous rice as it is pounded into mochi. (U.S. Air Force photo by Staff Sgt. Tong Duong/Released)

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Mochi, or rice cakes, are served to participants during the annual Mochi Pounding Ceremony at the Japan Air-Self Defense Force facility at Misawa Air Base, Japan, Dec. 15, 2014. The rice treat is traditionally made to celebrate the New Year by pounding steamed, glutinous rice with a large mallet in a large wooden motar. Mochi can be enjoyed in a soup called zoni with fish and vegetables in a sweet red-bean soup rolled in soybean flour or dipped in sweet red-bean paste. (U.S. Air Force photo by Staff Sgt. Tong Duong/Released)

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Sweet success: Molding partnership through mochi making

Published Dec. 15, 2014
35th Fighter Wing Public Affairs

MISAWA AIR BASE, Japan -- Members of the 35th Fighter Wing and Japan Air-Self Defense Force participate in the annual Mochi Pounding Ceremony at a JASDF facility at Misawa Air Base, Japan, Dec. 15. 2014. According to JASDF Maj. Gen. Hirohide Inoue, 3rd Air Wing commander, the making of Mochi highlights the relationship of the 35th Fighter Wing, Naval Air Facility Misawa, JASDF and Misawa City by working in a partnership as one community.

As the process of making this treat is considered difficult, it is done every year as a symbol of the teamwork and strong ties between America and Japan.Traditionally made to celebrate the New Year by pounding steamed, glutinous rice with a large mallet in a large wooden motar, mochi can be enjoyed in a soup called zoni, with fish and vegetables, in a sweet red-bean soup rolled in soybean flour or dipped in sweet red-bean paste.