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The Glutinous Rice Finished Cooking
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The Steaming Glutinous Rice
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Usu and Kine (Japanese Mortar and Pestle) for Making Mochi
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Emma and Ben Mochitsuki (Making Mochi)
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Paul Mochitsuki (Making Mochi)
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Mochitsuki (Making Mochi)
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Mochitsuki (Making Mochi)
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Mochitsuki (Making Mochi)
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Mochitsuki (Making Mochi)
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Daniel Mochitsuki (Making Mochi)
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Kasumi Mochitsuki (Making Mochi)
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A Mass of Mochi Ready to be Made Into Small Spheres
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Putting Soy Bean Powder and Ground Black Sesame on the Mochi
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Putting Soy Bean Powder and Ground Black Sesame on the Mochi
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Emma Making Marumochi (Mochi Spheres)
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Making Marumochi (Mochi Spheres)
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Ben Making Marumochi (Mochi Spheres)
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Joe Making Marumochi (Mochi Spheres)
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Azuki Bean Paste, Black Sesame, and Soy Bean Powder Mochi
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Getting the Second Batch of Glutinouse Rice Ready in the Usu (Mortar)
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Glutinous Rice Mixed With Black Rice for the Second Batch
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Joe Mochitsuki (Making Mochi)
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Joe Mochitsuki (Making Mochi)
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Joe Mochitsuki (Making Mochi)
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Marion Mochitsuki (Making Mochi)
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A Mass of Black Rice Infused Mochi
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Spreading Out the Mochi to Make Kakumochi (Square Mochi)
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Spreading Out the Mochi to Make Kakumochi (Square Mochi)
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Rolling Out the Mochi to Make Kakumochi (Square Mochi)
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Kuro-goma Mochi (Black Sesame Mochi)
