[KAKIGORI]The oldest and BEST way of making MOCHI

When signs of this virus creeping in were impossible to ignore, yet we had no idea that the world would come to a pause in the Spring of 2020, I visited Watahide Shoten, a Shiratama[Mochi flour] manufacturing factory in my hometown in Japan.

The company was founded in 1887 in Kamo City, Niigata Prefecture, a small city in the Hokuriku region.

The first generation of the company established a continuous mass production technology for Mochi rice flour, and before World War II, the company boasted the largest production volume in Japan and was the representative industry of Kamo City.

The company was one of the first to become a joint-stock company, with more than 100 employees at the time. It is said that a trolley train used to run through the factory.

The women’s power!

After World War II, there was a shortage of goods throughout Japan. Rice was a luxury item.

In addition, GHQ's control of rice made it impossible to do business, and the company was once forced to dismantle.

At that time, the daughter of the company founder, who was still in their teens at the time, and her fellow women played an active role.

The company was bought out as a shoe factory at one point, but to my surprise, they were able to pass on their skills to the next generation by grinding rice in a stone mill while hiding in the bathroom!

Thanks to the womens, Watahide Shoten has been around in 150years of business and still very proud of its top-grade mochi flour.

And here is the video of how the Mochi flour is made out of with the one of oldest stone-mill!

Please take a look at this short movie,then I would like you to keep reading below.

What makes this Shiratama the BEST?

Because it is ground in one of the largest and oldest traditional water-grinding stone mortars in Japan.

Only the best glutinous rice, "Kogane Mochi" from Niigata Prefecture, is used.

This is a top-quality product that has been carefully selected in all aspects, from raw materials to manufacturing method.

Why is stone-ground rice delicious?

Stone mortar grinding is characterized by the fact that it reduces the generation of heat and prevents heat buildup, which means that the rice fibers can be pulled without completely destroying them.

As a result, the protein is not denatured and the original flavor of the rice is preserved, producing a smooth rice flour.

It is said that this is the only place in Japan where this method is used!

In addition, the millstone made by the hands of craftsmen is used for decades to make it become fit for use.

By taking care of the millstone over the years, the delicious Shiratama is ensured.

--

From the raw materials to the manufacturing method, everything has been carefully selected to make this top-quality product.

And we are serving this very special Mochi untill the supply last,that means it is very limited.

So,do not forget:) to add the mochi onto your KAKIGORI.