～･～･～･～･～･～･～・～・～・～・～・～・～・～ 1Month14Japan, Japan Macrobiotic Association
1Forganic&In front of Natural Foods Musubi Garden,
The customary mochi pounding was held.
The day before, the staff of the shop with cold water,
Make your hands red and wash the rice,
soaked in water overnight8about XNUMX masu of glutinous rice1Time steamed,
divided into morning and afternoon2step by step4I got around.
Transfer the steamed glutinous rice (brown rice) to a stone bowl.
Warm the stone in hot water in advance.
First, poke it around with a pestle.
It was said that the more the rice was mashed, the easier it was to stick.
This timing is difficult.
A veteran who has been doing this for decades.
Flat, flat.
It went well with scones in the middle.
A fragile woman gently sticks
women follow
more to come
Here comes my uncle
yes, one step up!
This time, I used potato starch for the rice flour.
I tried adding wormwood powder that was in the store.
Yomogi mochi was made so beautifully
2FBecause the cooking class of
The mochi is rolled there
The delicious soybean flour mochi is ready.
Freshly made is really delicious
Rolling the mochi diligently
Distributed to customers and neighbors as behavior mochi
stared at by the gallery
When the two of you breathe in harmony, you will hear a rhythmic sound and shouts.
