Mochi (餅), Japanese rice cake, is made by pounding hot, steamed mochigome (glutinous rice) into paste and molded into round or cut into square cakes. Glutinous rice, sometimes called sweet rice, is used in rice dishes where more stickiness is called for. Traditionally, the cooked rice is pounded with a wooden mallet (kine) in a mortar (usu). Two people alternate the work, one pounding and the other turning and wetting the mochi, keeping a steady rhythm lest they accidentally injure one another with the heavy kine. Most mochi these days is machine made.