Country: Japan   /   Location: Kurume, Fukuoka
Feature: Food & Drinks

After the cooked mochi rice is pounded into smooth dough, small balls are rolled by hand and coated in rice flour. The high gluten content makes the dough very sticky and flour allows people to handle and shape the mochi balls.

 

ID # jpnmochi7
Copyright 2002 - Jean-Philippe Soule
www.jpsviewfinder.com   &   www.nativeplanet.org

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