On the other hand, in the Kanto Region, 'kaku-mochi' (square mochi) is mainstream, produced by first shaping mochi into boards after pounding it and cutting it into square pieces later on when it has cooled.
一方、関東地方では搗いた後の餅をいったん板状に成形し、固まったところで切り分ける「角餅」が主流である。