Toyoko Nakagawara has a skill that makes her essential for mochi-making day at the Tacoma Buddhist Temple – she’s got hands that can handle piping hot dough. Rolling out the steamed dough is an essential step when making daifuku mochi, a Japanese confection of sweetened red beans stuffed into a chewy rice dough.
“I was in the dry cleaning business, so I was used to the heat,” laughed Nakagawara about tugging the hot dough out of the steamer before forming it into round skins. The finished bun is a gelatinous orb – the taste is sweet and creamy.
The mochi is one of several desserts that will be sold at the Tacoma Buddhist Temple’s Bazaar, held 11 a.m.-4 p.m. Sunday. Other food will be served at the bazaar and there also will be an art sale. Read more »