Mochitsuki, or rice cake making is an old Japanese custom that takes place on happy occasions.
When I went to Tanaka Sake Brewery for shopping this morning, some of the staff were rehearsing Mochituki for the Brewery's festival at the end of this month.
To make Mochi, hot steamed glutinous rice is put in a wooden rice mortar called 'Usu', and pounded with a wooden pounder, called 'Kine'.
The Japanese used to make rice cake for New Year's celebration at their home in late December, but nowadays, it is rare to see Mochitsuki scenes.
Most people order Mochi at rice cake shops or buy it at the supermarkets now.
Mochitsuki scene reminds me of my childhood when relatives got together to make rice cake from early morning.
The powerful and rhythmical sound of pounding rice was a feature of hectic year's end that I fondly remember.
You can see Mochitsuki, and can eat the mochi that is going to be offered to first 100 people at Tanaka Sake Brewery at 1:00 P.M. on the 21st of November.
Hot steamed rice is briefly kneaded first.
Then, raise the pounder up,
Pound the rice
Just a little water is added while pounding rice
Above process is repeated a dozen times until the grains change completely into smooth Mochi.
