This video shows how to make homemade mugwort mochi, a treat that evokes the feeling of spring's arrival. First, freshly picked mugwort is boiled in hot water with baking soda and made into a paste. Glutinous rice that has been soaked in water overnight is then steamed twice in a steamer. The steamed glutinous rice is placed in a mochi-making machine, and once it becomes mochi-like, the mugwort paste is added and kneaded thoroughly until the entire mixture is a uniform green color. The finished mugwort mochi can be enjoyed immediately by coating it with kinako (roasted soybean flour) mixed with brown sugar, and any leftovers can be stored in a Ziploc bag in the refrigerator or freezer. This traditional method results in a simple Japanese sweet with the rich aroma of mugwort.