【ENG】
After reading @akipponn 's post and seeing the word "Anko"(adzuki bean paste), I kind of wanted to eat mochi (rice cakes) again. Every year at the end of the year, we make mochi at my parents' house. I have loved eating freshly pounded mochi with Anko or soybean flour since I was a child.
I was looking through my phone folder and found a video of mochi pounding that I took at the end of last year. It's a short video, about 10 seconds long, but I hope you can watch it.
For the past few years, I have been in charge of cutting mochi. The process is also quite interesting, but since I was always working in the extremely cold shed, I did not take any videos or photos. Because I wanted to finish early and hit the stove... I will definitely take a video of it at the end of this year!
○●━━━━━━━━━━━・・・‥‥
【JPN】
@akipponnさんの投稿の投稿を読み「あんこ」の文字を見たら、何だかまたお餅を食べたくなってしまいました。。。毎年、年末は実家でお餅をつきます。つきたてのお餅に、あんこやきな粉をつけて食べるのが子供の頃から大好きです。
スマホのフォルダを探していたら、昨年末に撮った餅つきの動画が見つかりました。10秒ほどの短い動画ですが、見てもらえたら嬉しいです。
ここ数年、私はお餅を切る係です。お餅をカットする風景もなかなか面白いのですが、いつも極寒の離れで作業をしているので余裕がなくて…。今年の年末は、必ず動画を撮ってきますね！
Related Post;
Mochi and Hina Matsuri Memories / お餅とひな祭りの思い出
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My boyfriend is such a big fan of mochi! I thought he'll stop eating after the New Year holidays but he's still buying and eating mochi. He told me most Japanese homes make mochi at home especially during New Year. It's cool you have an equipment at home.
I know how your boyfriend feels. We want to eat it again when it's gone🤣
When I was a child, my grandpa and grandma used to pound rice cakes with a mortar and pestle. For the past few years, my mother has been making them with a machine. Both are delicious.
I actually still think mortar and pestle is what’s been widely used at home. 😅
Maybe so.
Mortars and pestles are heavy and hard to use as we get older and lose strength. It was very interesting to watch my family making rice cakes with them, but it's a pity that I won't be able to see them anymore😵