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Sogenji monastery

Mochi Tsuki 餅搗き

A few days before New Year (Shogatsu 正月), the main celebration in Japan, heavy glutenous rice (Mochi 餅) is steamed and pounded and then offered on all the altars and buildings, as a blessing for the new year. The whole procedure takes some 5 hours, and the Roshi joins in at 3am to hit the first batch of mochi. Once all rice grains have been mushed together, it is being moulded and formed into round rice cakes.

You can see a whole lot of pictures in this gallery.

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