Genmai Mochi is made by pounding glutinous rice and is widely associated with New Year celebrations. Mochi is easy to digest and is excellent during convalescence and for nursing mothers. The Japanese eat Mochi raw with adzuki bean jam or soybean powder or baked by dipping in into soy sauce or as a dumpling in soups. Mochi has approximately 1.3 times more energy value than steamed rice, is high in fibre.