Mochigome is a variety of rice which has a slightly sweet flavour and a high starch content, which makes it stickier than normal rice. This rice is not boiled like other Japanese rice, but is steamed. Once cooked, the rice is often pounded to make the sticky paste called mochi, and at New Year this is carried out ceremonially using a large wooden mortar and mallet. Mochigome is also used to make sekihan, a special dish of rice and azuki beans traditionally eaten at times of celebration.