Mochi, Mochi, Mochi
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| Mochi rice is washed, soaked, then steamed in seiro, square wooden boxes. First batches are pounded by hand. |
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| Sensei shapes the okasane mochi for the altar. |
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| Hot mochi is shaped by hands that soon become red from the heat. |
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| After the okasane are done, komochi are made for ozoni. |
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