In the Ichinoseki district, renowned for its fertile rice paddies, rice was pounded for mochi not just on ceremonial occasions like weddings or funerals but to mark a job well done, to welcome guests or because it was cold. Mochi was a vital part of life, eaten at the New Year, at the traditional new year in February (setsubun), for the seasonal peach festival, right up to the end of the year (even now they have a mochi calender). The region to this day retains around 300 different mochi dishes and is still a great delicacy.

• Local Traditional