Rice pounding (MochiTsuki 餅つき) event connects Japanese youths to their traditional cultural roots

GURUGRAM: A vibrant celebration unfolded in Gurugram as numerous Japanese families, accompanied by their children and women, reveled in a rich array of Japanese delicacies at the rice pounding (MochiTsuki 餅つき) competition held at DIA PARK Premier Hotel on Saturday. The most interesting element of this annual event was the participation of over sixty Japanese families, mostly the young couples and their children numbering who actively indulged into the rice ponding – a Japanese ritual.  These children along with their parents were seen pounding rice in the large wooden vessel or stamp mill called usu.

The MochiTsuki competition showcased a centuries-old method involving steaming sweet rice over an open fire, followed by pounding the cooked rice in a warm stone, concrete or wooden bowl called an usu. The rhythmic pounding, executed by two individuals with large wooden mallets, transformed the rice into a thick, smooth dough known as mochi. Subsequently, individuals of all ages hand-form the mochi into small, handball-sized cakes, some of which were filled with a sweet bean paste called ahn. The festival served as a delightful blend of tradition and culinary expertise, creating a memorable experience for the Japanese community in India.

The culinary highlight of the event was the introduction of Yakitori (焼き鳥) on charcoal, masterfully crafted by a team of chefs led by Japanese culinary maestro. This marked the second appearance of Yakitori within the Japanese community at this locale, drawing a lengthy queue of enthusiasts eager to savor the charcoal-infused aroma under the open sky on the hotel’s lush green lawns. It was first introduced at this festival last year on the same day on December 30.

Yakitori, also recognized as Kushiyaki, is a delectable Japanese skewered chicken dish. The preparation involves skewering the meat with kushi (串), a type of skewer made from materials like steel or bamboo, and grilling it over charcoal. The meat is often seasoned with tare sauce or salt during or after the cooking process.

According to DIA PARK officials the MochiTsuki festival is an annual tradition. They expressed intentions to enhance arrangements and incorporate additional attractions for Japanese guests in the coming years too, aiming to foster a deeper connection with their traditional culture.

Keiji Nakajima, Senior Advisor to Dia Park Premier Hotel and a highly regarded figure in the Indian Japanese community for the past 25 years, shared insights about the festival’s purpose. He emphasized that the MochiTsuki festival aimed to provide support and enjoyment for those Japanese individuals who opted to remain in India during New Year celebrations.

As Chairman of Nakajima Consultancy Services LLP and former CMD of Sumitomo India, Nakajima expressed his commitment to bringing joy to others, stating, “I want to make others happier and joyful. That’s the only reason I am supporting this hotel.”