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X-WR-CALNAME:Seattle Kokon Taiko
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X-WR-CALDESC:Events for Seattle Kokon Taiko
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DTSTART;TZID=America/Los_Angeles:20200104T120000
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DTSTAMP:20260828T000330
CREATED:20191231T194340Z
LAST-MODIFIED:20191231T194655Z
UID:1689-1578139200-1578146400@seattlekokontaiko.org
SUMMARY:Mochi Tsuki Festival at Bainbridge Island
DESCRIPTION:31st Annual Mochi Tsuki Festival\nSaturday\, January 4\, 2020\nWoodward Middle School\n9125 Sportsman Club Rd NE\, Bainbridge Island\n11 AM to 3 PM\n\nSeattle Kokon Taiko Performances at 12pm and 2pm\nThis event is free and no pre-registration is required.\nBainbridge Island Ferry Schedule\n\n\nFor over a millennium\, making and eating the sweet rice treat mochi (moe-chee) has been a celebrated New Year’s tradition in Japan\, with generations of families and communities coming together to wish good health and prosperity for the new year. \nJoin the Bainbridge Island Japanese American Community (BIJAC) at the annual Mochi Tsuki Festival. \nHighlights include performances from the acclaimed Seattle taiko drum group Kokon Taiko\, a mochi making presentation\, and a pictoral history of the award-winning exhibit “Kodomo No Tameni – For the sake of the children.” \nBIJAC members will prepare some batches of mochi in the centuries-old method of first steaming the sweet rice over an open fire\, then placing the cooked rice into a warm stone or concrete bowl called an usu. Using large wooden mallets\, two people rhythmically pound the rice in the usu\, while with bare hands a third person swiftly moves the rice between each mallet crash. \nAfter several minutes of vigorous pounding\, the rice becomes a thick\, smooth dough – mochi. From manual pounding in the usu or special mochi-making appliances\, the mochi is removed and children of all ages hand form the steaming-hot mochi into small handball-sized cakes\, filling some of them with a sweet bean paste called ahn. \nWhile arguably mochi is best eaten hot and fresh\, many enjoy roasting it in the oven\, then dipping the puffy and crisp hot mochi cakes into a combination of sugar and soy sauce. For future enjoyment\, mochi can be frozen in airtight bags. \nYou can experience the tradition of mochi tsuki (moe–chee sue–key) or “mochi–making” first hand. Pound rice and make mochi cakes along with the mochi masters. \nVideo link: https://www.youtube.com/watch?v=ZgvGoWwOcYU&feature=emb_logo
URL:https://seattlekokontaiko.org/calendar/mochi-tsuki-festival-at-bainbridge-island/
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