Mochitsuki 2007 - West Los Angeles Buddhist Temple Photo Gallery

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wlabt > Rice steamers, stacked four high, are used to cook the rice.

wlabt > The water pots need to be refilled with water regularly to keep the cooking process going.

wlabt > Each crate of rice starts off at the bottom of the stack, where the steam is hottest, and gradually shifted up as new crates are added. When a crate reaches the top it is ready for the mochi making machine.

wlabt > Rice being transported to the mochi making machine.

wlabt > Jim taking freshly cooked rice to the mochi making machine. Believe me, those wooden crates are hot!

wlabt > Vance hosing down the mallets--this prevents the rice from sticking to the them.

wlabt > Ready and waiting to pound mochi.

wlabt > The more people the merrier.

wlabt > Poudning mochi the old fashioned way.

Rice steamers, stacked four high, are used to cook the rice.

> Rice steamers, stacked four high, are used to cook the rice.

Rice steamers, stacked four high, are used to cook the rice.

Camera: Canon (Canon Eos 20d) |

More details: exif |

Original size: 3142px x 2095px |

Current: 400px x 267px |

Other sizes: Small • M • L • O • save photo |

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