On January 2nd, as we were having a walk around Sunport (that I don’t see this often anymore now that I live “inland”), we stumbled upon a Mochi making demonstration.
It has accompanied by a Shamisen ensemble coming from Mima, Tokushima.
Enjoy:
[iframe width=”640″ height=”360″ src=”https://www.youtube.com/embed/FfBYCC-XmwU?rel=0&hd=1″ frameborder=”0″ allowfullscreen]
Of course at the end, the attendance was offered with some of the Mochi that has just been made.
Nice…
(although I have to admit that I’m not crazy about Mochi, don’t tell any Japanese person)
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I don’t mind a bit of mochi around New Year’s, and actually enjoy Ozoni for New Year’s Day breakfast.
I don’t hate Mochi (nor Ozoni) but I find them a bit underwhelming for such important food on a symbolical level.
(also, there must be a cultural difference here, in France, New Year’s Eve is usually one of the best meals of the year)
Hi David, Yeah they can be a little bland, but that is usually why they are served with other things. New Year’s Eve in Japan for us is all about time with family and eating Toshikoshi soba.