Over the past 22 years, mochi pounding has played an important part in welcoming the New Year and in sustaining and sharing cultural practices. Here are the steps in the process:
The rice is washed and soaked for 3 days.
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At 6:30 a.m. the fire is built then the rice is transferred into steaming boxes where it is stacked above pots of boiling water.
​The cooked rice is transferred to the Usu (stone mortar) and pounded with Kine (mallets) until the proper mochi consistency is achieved.
​The hot Mochi is taken to the workers who cut it into uniform pieces then form it into the traditional rounded shape, plain or filled with red bean paste (anko).
And here is the full story:
For the Hakalau Kuleana, our responsibility is to care for the land, the people, and the culture. We are guided by cultural values of YESTERDAY: Engage in collective effort. Look out for each other. Honor hard work. Show respect for those who came before us. Aloha and Mālama `Aina.