205 Pounds of Mochi Rice
Many thanks to all who helped make our 30th Anniversary Mochi Tsuki an overwhelming success! We are humbled by the enthusiasm and generosity of our community members, volunteers, and visitors to Bainbridge Island.
Read all about it in the Kitsap Sun article, "Pound by pound, 30th anniversary of Mochi Tsuki rings in the New Year."
See you next year!
Make Mochi the Traditional Way
Mochi tsuki is an annual New Year's tradition in many Japanese households and communities. Special mochi rice is soaked overnight, steamed and cooked, and then pounded into a smooth, sticky paste using an usu (large bowl) and kine (wooden mallet). Each year we roll out the solid granite usu and wood mallets that are hand-made by Mike Okano, a member of one of the original families who started the tradition on the island. Get an up-close look as we steam upwards of 200 pounds of rice in batches over an open fire. Then, try your hand at pounding the rice under the watchful eye of master mochi-maker Shoichi Sugiyama. Children and adults can try their hand at forming the mochi cakes that are then eaten plain, filled with red bean paste, or dipped in soy sauce and sugar.
Meetings are held the first Wednesday of each month, 6 p.m. at the Bainbridge Island Historical Museum, 215 Ericksen Ave NE, Bainbridge Island, WA 98110
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Made Possible by Our Generous Sponsors
The 30th Anniversary Mochi Tsuki Celebration is supported by the City of Bainbridge Island's Cultural Funding Grant
Thank you to the Nakata Family and Town & Country Markets for 30 Years of generosity
Thank you to our friends at Ace Hardware for their support
635 High School Rd NE
Bainbridge Island, WA 98110