Making mochi, Japanese rice paste, is a traditional thing to do around this time of year, so Scott and Naomi had a mochitsuki party!
Mochi starts off as Mochi rice.
One person hits, while another folds the mochi over. You get into a rhythm, and it takes maybe 10 or so minutes of beating for it to be ready. Here, I tried both, but I found I preferred folding, and got pretty good at it by the end!
You can either eat them as is, or add toppings. Kinako powder with sugar, ground ginger, or my favorite, sugar and soy sauce. You can also wrap up sweet bean paste, anko, in it. Or just freeze it and save it for later!
(Click to go to crappy photobucket, since it can’t seem to embed the videos)
Mmm, now I’m hungry!