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Mochitsuki: The Traditional Art of Making Mochi
I still remember the first mochi I ever had: the anko (red bean paste) softly glistening through the translucent mochi, and the coating of fine mochiko (rice flour) clinging to my fingers as I picked it up. Carefully I opened its beautiful plastic wrapping and took my first bite of heaven. The flavor had a richness and depth that far surpassed the sugary explosion of sweets that I was accustomed to, and the chewiness reminded me of incredibly soft, fresh taffy.
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