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    Even in the rain, there were still quite a few tourists gathered outside the shop to watch Nakatanido’s high-speed mochi pounding. I was drawn in by the lively shouts too and went over to take a look.

    The whole process was really fun and felt almost like being at a festival. In the end, I bought one to try. It was still warm and freshly made, and the soybean flour aroma spread the moment I took a bite. The soft, pillowy texture was absolutely memorable.

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