When we pound Mochi, we made two kinds – plain one and Yamanashi special one!
I think each region in Japan, or each family has seciet recipe especialy for traditonal food.
Their Mochi use,
Aonori (green seaweed powder)
Mikan’s skin (Japanese orange’s skin, dried and roasted)
… with sticky rice.
when you pound the rice, add all of them ( you don’t measure the ingredients, just as much as you like) then pound together.
It’s same way to make regular Mochi. Make the shape, slice, then dry.
I had no idea to use seaweed with orange peel for Mochi until I got married and have relatives in Yamanashi, but I just fell in love with it!
It’s rich flavored with the roasted orange peel and good texture of peanut.
When you make home-made Mochi, please try! 🙂