Mochitsuki
Traditional mochi tsuki (mochi pounding) [wiki] involves the steaming of mochi rice which would be pounded with an usu (mortar) and kine (pestle or wooden mallet) [wiki] until it reached a white pasty consistency. The steamed rice would then be shaped into round pieces or mochi which literally means “round rice.” Electronic mochi-making machines that “pound” the mochi are also used.
At WLABT, mochi is prepared both ways. This is a WLA Jr. YBA fundraiser but all temple members and affiliated members are encouraged to come and participate.
Thank you to all the supporters, members, friends and volunteers for making Mochitsuki a success each year!
