Pounding Rice for Mochi Requires Equal Parts Bravery and Skill

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.

[YouTube via Hypebeast]

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Just Another Gawkfugee

You know, I had read many times over the years how wonderful mochi was and how if I ever got the opportunity to try it I should jump on it and I would never regret it.

Well, a few months ago, I was in an Asian restaurant and they had it on the menu so I took the chance.

I cannot even convey to you my level of disappointment. They basically took some decent ice cream and then completely ruined it by enrobing it in pastel colored nastiness. As if the disgustingly phlegmy texture wasn’t bad enough, the aftertaste left me wishing for a dessert dessert. An entire glass of water did nothing to minimize the discomfort. I came very close to sticking a finger down my throat with the thought that removing the offending substance from my body as quickly as possible was the best way to deal with it, but the thought of that foul concoction coming back up, into my mouth, had me rethinking the plan. In the end I eliminated it the usual way, but I learned a valuable lesson that day. Don’t trust other peoples’ opinions on food items, people are wrong at least as often as they are right.