Mochi Tsuki 1998 VBT member, Take Ishii, preparing the steaming box for the sweet rice. After adding the rice to the box, Take will add it to the stack of boxes placed over the boiling water. Using a special tool designed by VBT member, Rodney Nishimoto, the cooked rice is taken to be pounded.
Care is used to carry the steaming hot rice.
The hot rice is placed into the modern electric pounding machine. The rice is tended by watchful eyes. Great care is used to place the rice onto a tray. Prying it loose from the machine and lifting it high must be done swiftly - unless you have insulated hands. Kneading the rice in a stone bowl using eucalyptus mallets is the first step in the traditional pounding method.