Every December, WCBT members get together during Mochitsuki to make the traditional Japanese treat known as "mochi" (moh-chee). Here Kendra Kagawa and Allison Haraguchi show the "timing" and "technique" of mochi pounding (such as it is).
The Story of Mochi:
It starts out looking like regular white rice, but that's where the comparison ends...
 Our Mochitsuki always starts with the Junior YBA group making an early morning breakfast for the mochi-making crew. Here, June Sakaue (r) is assisted by Mrs. Laura Miyake (l). |
 Here, Mrs. Miyake helps get the mochi-making underway by washing the special mochi rice. |
 Teen Kiyoshi Earley stacks a tray of rice to be cooked on the steamer. |
 As soon as the rice is cooked, it is softened first by poking and punching with long sticks. |
 A closeup shot of the stick action... |
 Richard Kagawa (l) and Kevin Hata (r) begin the next step, pounding the mochi with heavy mallets. |
 Dick Koga (l) and Bill Dubble (r) add their muscle to help pound the mochi. |
 Couple Nancy (l) and Bob Leong (r) work together to finish off the mochi. ("The family that pounds together...") |
 After the mochi is pounded, it is cut into uniform segments using a mochi cutter, as Kim Hatakeyama, Rev. Ken Kawawata and Mary Hatakeyama demonstrate. |
 Next, WCBT ladies share a funny story while they roll the segments into the traditional round ball shape. |
 Here, Kim Hatakeyama (l), Ricky Leong (center), and Bob Leong (r) represent three generations of mochi-makers working together at WCBT. |