Creating Mochi, a chewy Japanese dessert made from sticky mochigome rice, requires the ingredients to be first thoroughly pounded into a thick paste. You can use a machine to do it, or like these Japanese chefs, you can risk a broken finger by pounding it manually in a flawlessly choreographed routine.
The speed at which these chefs pound the mochigome rice is mind-boggling. But what’s harder to comprehend is how that one guy’s hands aren’t covered in bandages and casts.
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