After the new year, it’s traditional to eat fresh mochi (餅), a type of rice cake that is pounded into a very sticky paste. It is made in a process called 餅搗き (mochitsuki), literally “mochi-pounding.” There was a mochitsuki at lunch today, so I bought some mochi with Richard and Lyra. The stuff is incredibly sticky; it took all three of us (using only chopsticks and no fingers) to tear it apart.

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