Toyama, Jan 28 (News On Japan) –
Dried the old style manner by harnessing Japan’s winter chilly, ‘Mochi Sudare’ has hit peak season in Nanto, Toyama Prefecture. A favourite amongst locals on this distant metropolis simply south of the current earthquake zone, these ‘frozen mochi’ are rice truffles dried naturally for 3 months throughout the chilly winter interval.
The workshop makes use of freshly pounded mochi to create six kinds of frozen mochi, together with varieties with gold sesame, black beans, and kelp.
Resembling a bamboo display, these frozen mochi, dried for 3 months and hardened, may be loved historically by grilling or frying, providing a nostalgic and rustic style.
The peak of frozen mochi manufacturing is now, persevering with till mid-February.
Source: ANN