Colorful mochi cubes are arranged on the floor of a drying hut in Shika, Ishikawa Prefecture, part of the process to make Noto Shika arare crackers. The 1-centimeter cubes are dried on wooden trays for about 1-1/2 months before being roasted to make the local specialty rice crackers. Seasoned with salt and sugar, Noto Shika arare are scheduled to hit shelves around mid-March.
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