At farms in Yamazoe Village, Nara Prefecture, the production of kakimochi thin rice crackers has entered its heyday.
On one of the farms, home of farmer Izumi Chatani, kakimochi of red, green and purple are arranged all over the Japanese-style rooms. The 64-year-old farmer says that she pounds sticky rice, harvested from her fields, together with dried shrimp, green laver and purple sweet potatoes. After cutting the mixture into pieces five millimeters thick, she dries them on tatami mats for about one month.
Every year around this time, she makes the treats by taking advantage of the cold, dry air. This year, she has plans to make about 8,000 pieces by the middle of March.
Once the kakimochi is prepared, it's fried and sold at local stands along with batches made by other farmers.
"I was worried about the warm winter, but the mornings and evenings were cold and the room temperature was between 0 to 6 Celsius, so the drying went well, and I was able to make delicious spring colored kakimochi," Chatani said.
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