While Christmas tends to have some pretty repeatable traditions for me, New Year's doesn't have much tradition behind it for me. Outside of the Filipino tradition of eating 12 fruits to signify each month in the New Year, that is. Well, if you don't really have a tradition, why not just adopt one?In this case, Mochitsuki: the now ceremonial process of making mochi the traditional way. 
Nowadays it's made more efficiently by machine, but in simpler times, mochi was created by pounding rice. Traditionally, this happens on New Year's Eve. Given that this was at Mitsuwa Supermarket, it was much easier to logistically have it on New Year's Day. Here's some videos of the process: The finished result, as you see above is served with either red bean paste (on the left), or soy flour (on the right). Tasty! An additional New Year's surprise was a couple of days later. One of my favorite local Japanese restaurants was serving OZōni!
Alert readers will note that the mochi is shaped in the Eastern region style of cubes.Have a great 2011 everyone!
Nowadays it's made more efficiently by machine, but in simpler times, mochi was created by pounding rice. Traditionally, this happens on New Year's Eve. Given that this was at Mitsuwa Supermarket, it was much easier to logistically have it on New Year's Day. Here's some videos of the process: The finished result, as you see above is served with either red bean paste (on the left), or soy flour (on the right). Tasty! An additional New Year's surprise was a couple of days later. One of my favorite local Japanese restaurants was serving OZōni! Alert readers will note that the mochi is shaped in the Eastern region style of cubes.Have a great 2011 everyone!