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Mochi: Preserving a New Year's tradition

January 2, 2009 | 11:46 am


In a bright, modern home in a Monterey Park neighborhood, three generations of a Japanese American family made way for the new year with an ancient tradition. A hundred pounds of glutinous rice had been soaking since the previous night. In the morning, the rice was drained, steamed and pounded into a soft, sticky mass. Then the Akiyoshi-Katayama family -- three grandparents, four parents and six children, along with assorted friends -- lined up at a long table for the final step in the process of making Japanese rice cakes known as mochi. Read more here.

Photo: Luis Sinco / Los Angeles Times