Diamond-Layered Mochi (菱餅, Hishimochi)

The first thing to understand is the shape. Hishimochi is cut as a diamond, not because the cook is trying to be clever, but because Hinamatsuri asks the table to show spring before spring has fully arrived. Green below, white in the middle, pink above: earth waking under snow, peach blossom just beginning its work.

People hesitate at mochi because it sounds like a specialist's business. This version is reachable. We make a soft dough from glutinous rice flour and a little non-glutinous rice flour, steam each layer, then knead it until it turns smooth and elastic. The why is plain: steaming cooks the starch evenly, and kneading gives the mochi its quiet pull instead of a grainy bite.

The one detail that decides the dish is thickness. Each layer should be thin, even, and only lightly sweetened, so the finished stack feels like a festival confection, not a brick in ceremonial clothing. Press gently, cut cleanly, and leave the colors honest. Mugwort, rice, peach-blossom pink. Nothing hidden.