The beginning of the year is always a busy time in Japan, and of course, city hall is no exception. I've been so preoccupied with other projects I haven't spent any time on the blog! Over the next few days I'm going to try to get caught up. First article: mochi-tsuki!
The Shirahama ALT brought me along for mochi-tsuki in Kyonan at the home of one of the Shirahama JHS teachers, K-sensei.
Mochi is a gummy, stretchy rice cake that is typically made and eaten around New Year's in Japan. We were a few days late, but hey, who's counting!
First you wet this pestle-type of thing called an usu. (ooh-sue)
Pope is standing at the ready with a kine (key-nay), it's a hammer to smush the rice into a paste. That thing is HEAVY.
Grandma is bringing in the steaming hot mochi rice! Mochi rice is a special rice with a very short grain and a sticky texture. You can't make mochi with just any rice!
Um...we got a little hungry so we tasted the rice...
Into the usu...
K-sensei is getting things started. Do you see the rice sticking to the kine? You're supposed to dip it in that little bucket of water (on the left) to keep that from happening.
Mmm...my rice addiction has progressed to the point that I am more than happy to eat it just like this...
Pope is trying his hand at pounding the rice. He's giving it a gentle touch for starters...
Grandma has to reach in and mix the rice from the outside towards the inside. The proper way to do things is for the pounder and mixer to develop a rhythm, but since we are newbies, Grandma was (rightfully) scared that someone might hit her hands or head, so we'd stop pounding and let her mix the rice.
I'm going in! I was doing this in 4" heels like a BOSS.
The ladies had me switch into slippers so I could really go at it!
Now Grandpa is coming in to finish it off.
It was obvious that they had a much better rhythm together. So cute!
Finished!
Short grain rice turned into this smooth ball of goo.
Grandma looked like a sumo wrestler or something, readying her hands to attack the giant mochi ball.
She's over 80 but she's still got it.
They're laying this mochi out to cool in a pan. I think they'll cut it into blocks once it hardens a bit.
We took the rest of the mochi and made little ready-to-eat rice balls.
There's Pope again. Here we're breaking of small pieces and rolling them into smooth, round balls. For a guy that big, he sure is good at giving things a gentle touch.
The white stuff is potato starch. It keeps the mochi from sticking to everything, almost like a sealant.
Nice!
Grandma and Grandpa made some with sweet bean paste. The bean paste was store bought but it was good! (Grandma usually makes it from scratch but she said she's getting old, lol.)
K-sensei's mom made these kinako mochi for us! You just dip a rice ball in warm water and cover it with a sweetened roasted soybean powder. It's my favorite! Why does Pope look like he's going to strangle me?
Gooey and delicious!
We ate outside on the patio...
Grandma and Grandpa's anko-mochi (sweet bean mochi) were so good!
We took some other rice balls, grilled them, dipped them in soy sauce, and wrapped them in nori seaweed. I've had this before, but it's COMPLETELY different with fresh mochi. As you can see, I dug in before I remembered to take a photo.
K-sensei's house also owns some daffodil fields. Their house (which is actually a really cool 100 year old traditional Japanese house) is at the entrance to a daffodil sightseeing trail.
The boys...
I love it! Doesn't it look like a scene from a movie?
Before we left, we paid our respects to K-sensei's ancestors at the family shrine.
Can you see their pictures up on the wall?
First you light some incense and set it in a special pot. Then you ring a little gong, put your hands together, and pray.
I tried it too! I'd hate to be rude to the K family ancestors.
The K family said they think their ancestors would be happy to have foreigners visit their home.
I sure hope that's true!
I really appreciated all of their hospitality. I had an amazing time! I definitely recommend a mochi-tsuki experience, and some well spent time in the Japanese countryside. This place really grows on you...
Liz
