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love mochi. I like the plain type made by the traditional method of pounding by hand (or in a mochi-tsuki-ki), and I like the sweet type made from mochi flour. When I first visited Japan, it was around the time of the New Year. Mochi is a food very much central to New Year's dishes, because New Year's foods are made in advance and mochi keeps well without spoiling. Everything was new and different to me, but mochi, with its consistency of mozzarella cheese, felt very familiar. It was love at first stretchy bite!