| The production method of tsuki-mochi is as follows: glutinous rice is first polished and is dipped into water for a sufficient length of time; thereafter, the water is removed; the glutinous rice is wrapped in a steaming cloth; and is steamed in a steaming basket, etc. |
製法は、まずもち米を磨いでから十分に水に浸しておいた後に、水気を切り、蒸し布で包んで蒸篭等で蒸す。 |