Continuing the tradition of pounding mochi the traditional Japanese way 


Made fresh


Mochi is an internationally enjoyed Japanese food made from steamed, pounded and formed balls of rice. Over the centuries, it’s become a product of mass production made by machines rather than men and women.

Decades ago, the Nakamura family from Pearl City, Hawaii decided to start a tradition of pounding mochi the traditional Japanese way with a wooden mallet (Kine) and a stone bowl (Usu). It’s a tradition their family has faithfully continued since World War II and one that they hope the new generations will pass on to their keiki (children).

It’s a good reminder that some of the freshest things we can do is preserve the traditions that make our families unique.

Director + Camera: Brad Watanabe
Editor + Sound: Mauna Burgess

Gear used:
Camera Gear used:
Camera: Red Scarlet-W
Lenses: Leica-R Prime lens kit + Sigma Art 18-35 Art
Manfrotto Video Monopod
Sachtler DV6 Tripod
Rode NTG3 boom kit
Rode Lavalier
Tascam DR70
Sanyo Enloop Batteries
ThinkTank Camera Backpack