awa life "TOPPY" A monthly newsletter for inter na tion al resi dents of Tokushima, produced by TOPIA, the Tokushima Prefectural International Exchange Association. November 2005 No. 185 by matthew lindsay sticking around for mochi-tsuki
[email protected] ou may have noticed that known as mochi-gome is there are many festivals used rather than ‘normal’ rice. at this time of year. Not On the day prior to making the yonly are these festivals mochi, this rice is soaked in an avenue for asking the gods water overnight. The following for favour, they also serve morning the rice is steamed as a means for promoting for a couple of hours until it community spirit. One such takes on a soft texture. Once festival exemplifing the co- the rice is cooked thoroughly operation required for building it is then placed into a large morale is that of mochi- mortar (a stone bowl) in tsuki, the making of sticky readiness for the mochi rice cakes. making event when it comes Since mochi-tsuki is along. typically a community event, If you studied chemistry at it is most commonly held school or have prepared spices at a focal point within the for a curry, you will probably neighbourhood such as a be familiar with the mortar pounding the rice to make mochi-tsuki kindergarten, school or shrine. and pestle combination. The It is held every year at various to as daifuku. It contains an - mortar used for mochi- times throughout November red bean paste, an acquired tsuki is so big, however, that and December in preparation taste it seems judging by the rather than a pestle, a large for the New Year rites and many foreigners that don’t like mallet is used for the process celebrations (more on this it! The mochi from mochi- instead.