Rice cakes in many colors are hung like curtains from the ceiling of a workshop in the city of Hakusan, Ishikawa Prefecture, in this recent photo, as production of "kakimochi" rice cake reached its peak in the area. The delicacy is made from glutinous rice grown by a local farmers' cooperative, and hung to dry for about two months over the region's harsh winter. The cakes, each measuring 5 by 9 centimeters, come in 12 flavors including mugwort (yomogi), Japanese basil (shiso) and deep-water shrimp (amaebi). They are colored with natural ingredients such as red beet and gardenia. About 300,000 kakimochi will be produced before they are shipped across the country from March 2022. The association's Setsuko Nakanishi, 65, said, "I would like people to enjoy eating these rice cakes in various ways, including grilling them and deep-frying them."
(Japanese original by Naohiro Yamada, Osaka Photo Department)