Usu (mortar)

Traditional Japanese mortar

Usu (mortar)

The usu (臼) is a traditional Japanese mortar used in the preparation of various foods, most notably mochi, a type of rice cake. The usu is typically accompanied by a large wooden mallet called a kine (杵). Together, they are essential tools in the process of mochi pounding, a traditional activity especially popular during the Japanese New Year.

Making mochi with an Usu and Kine

Design and Construction

Usu are traditionally made from wood, stone, or concrete. The choice of material can affect the texture and flavor of the mochi. Stone usu are often preferred for their durability and the smoothness they impart to the mochi. The interior of the usu is carved into a bowl shape, which allows for the effective pounding and kneading of the rice.

The size of an usu can vary, but they are generally large enough to accommodate several pounds of rice. The depth and width of the bowl are designed to prevent the rice from spilling out during the vigorous pounding process.

Usage

The process of making mochi with an usu involves soaking glutinous rice overnight, steaming it, and then placing it into the usu. The kine is then used to pound the rice, which requires coordination and rhythm, often involving two people. One person pounds with the kine while the other turns and wets the rice between strikes to ensure even consistency.

The pounding process is not only a culinary technique but also a cultural event, often performed during festivals and family gatherings. The rhythmic pounding and the teamwork required symbolize unity and cooperation.

Cultural Significance

The use of the usu and kine in mochi making is deeply embedded in Japanese culture. Mochi is a traditional food for the Japanese New Year, and the act of pounding mochi is a communal activity that brings families and communities together. It is believed that the pounding of mochi can bring good luck and prosperity for the coming year.

In addition to mochi, the usu can be used to prepare other traditional foods, such as kinako and dango. The versatility of the usu makes it a valuable tool in traditional Japanese cuisine.

Related pages

• Mochi
• Japanese cuisine
• Traditional Japanese festivals