Mochi making

Last Sunday we headed south (again to Anan, that magical land where everything seems to happen) to make mochi! Mochi is quite simply a heavy, sticky rice, pounded into dough with a big wooden mallet. I feel this needs no more explaining. You then twist off a chunk of the dough and roll it in a topping of your choice - anko (adzuki beans), kinako (soybean flour), or goma (ground sesame and sugar). All were nice, but the goma was fantastic!


Beautiful Anan under snow


Poundin' that rice!


What's your weapon of choice?