To accommodate the increased demand, domestic sugar production was increased beginning in the mid-18th century, and a century later the now more accessible sweetened mochi became popular among the general public. For those who could afford it, such mochi was made from white sugar; for the rest, brown sugar was used.

Mochi continues to be one of the traditional foods eaten around Japanese New Year and is sold and consumed in abundance around this time. A is placed on family altars on December