Rice steamers, stacked four high, are used to cook the rice.
The water pots need to be refilled with water regularly to keep the cooking process going.
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.
Rice being transported to the mochi making machine.
Jim taking freshly cooked rice to the mochi making machine. Believe me, those wooden crates are hot!
Vance hosing down the mallets--this prevents the rice from sticking to the them.
Ready and waiting to pound mochi.
The more people the merrier.
Poudning mochi the old fashioned way.
Now, it's the guys turn.
The mochi is taking shape. It takes around ten to fifteen minutes of serious mallet pounding to get the rice into mochi consistency.
Lori learning how to shape mochi.
Kagami mochi being made.
Kneeding mochi close up.
Part of a kagami mochi being made.
Finished mochi being put on the table to cool.
Kagami mochi in the foreground, regular mochi in the background. Notice the size difference.
Extra mochi bits are appropriated for snacking :) Here yaki mochi (grilled mochi) is being made. A bit of shoyu drizzled on top and it oishii time!