KEALAKEKUA — It was still dark at 5:30 a.m. Friday when the fires were lit and the first batch of soaking sweet mochi rice was put into the steamers at Kona Hongwanji in Kealakekua.
KEALAKEKUA — It was still dark at 5:30 a.m. Friday when the fires were lit and the first batch of soaking sweet mochi rice was put into the steamers at Kona Hongwanji in Kealakekua.
Which meant the Junior Young Buddhist Association, or Jr. YBA’s, annual mochi fundraiser was underway.
Manning the steamers was Alan Matsumoto, who has been volunteering for 30 years.
“I started with the Jr. YBA as a freshman in high school” said Matsumoto. “After I graduated I joined the Army, came back home and have been here ever since.”
These days, they use propane fire and shiny metal steamers for the mochi, an upgrade from when he first started.
“Back when I started we were using wood to make the fire and used wooden steamer baskets,” he said.
It’s “the camaraderie and tradition” that keeps Matsumoto coming back every year, he said.
“We need to teach the younger generation to keep the traditions and hopefully they will carry it on for another 30 years,” he added
As 640 pounds of the sweet rice was cooked, batches were transferred to a brand new mochi “pounding machine” where Jr. YBA members fed the glutinous mass through the mochi maker, creating the smooth paste.
Mark Inouye, 17, a Konawaena High School student, was catching the paste in a bowl as it snaked out of the machine and transported it to the forming machine. It was his second year working in the temple’s kitchen.
“I feel like I should help out,” said Inouye, “By helping out the Jr. YBA, I’m giving back and helping the community.”
University of Hawaii Hilo student Trent Terada has been making mochi for five years.
“The Jr. YBA is a great program” he said. “It’s fun to come back and work with your friends.”
After the mochi balls are formed and dusted with flour, they are weighed out and separated into 1 pound boxes — over 1,000 pound’s worth.
Sales are all pre-ordered and come in the choice of plain, azuki bean or the ornamental Oruzari. Proceeds fund the Jr. YBA trips to meetings and conventions.
Morris Nagata has been working the fundraiser “longer than I can remember.” He, too, wants to see the Japanese tradition continue. He said he’s glad to see the university kids come back to help out and see old friends.
“Hopefully they will be the ones to carry on,” he said.
When the last mochi is boxed and the kitchen is cleaned, it’s time to relax.
“That’s my favorite time,” Terada said. “That’s when we get to sneak some mochi.”