>> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION] Huell: WELL, GOOD MORNIN', EVERYBODY.

I'M HUELL HOWSER.

THIS IS GONNA BE A VERY EXCITING ADVENTURE WE'RE ON TODAY.

IT'S ABOUT 9:30 ON A SUNDAY MORNIN', AND THINGS ARE HOPPIN' HERE AT THE OTSUKA FARMS IN GARDEN GROVE.

LES, YOU'RE WITH THE OPTIMIST CLUB DOWN HERE IN SANTA ANA.

>> YES, I AM.

Huell: AND YOU HAVE INVITED US DOWN HERE TO OBSERVE A-- AN AUTHENTIC TRADITION... >> YES.

Huell: THAT TAKES PLACE EVERY YEAR RIGHT BEFORE THE NEW YEAR.

EXPLAIN TO US WHAT'S GOIN' ON HERE.

>> WELL, THE TRADITION HAS ALWAYS BEEN THAT, UM--FOR--TO BRING IN THE--BRING IN GOOD LUCK FOR THE, UH, JAPANESE-AMERICAN COMMUNITY, WE NEEDED TO, UH, MAKE THESE, UH, MOCHI-TYPE, UH, CAKES SO THAT, UH--IT--IT WAS, UH, MANY YEARS AGO, UH, IN JAPAN, IT WAS THOUGHT THAT THE GODS--THIS WAS THE FOOD OF THE GODS.

Huell: UH-HUH.

>> SO FROM THAT JAPANESE TRADITION, WE BROUGHT IT INTO, UH, THE UNITED STATES, AND WE FOLLOWED THAT TRADITION.

Huell: WELL, NOW, IT'S ONE THING TO TALK ABOUT MAKING IT.

IT'S ANOTHER TO MAKE IT, ISN'T IT?

>> ABSOLUTELY.

Huell: IT'S NOT AS EASY AS IT SOUNDS.

>> THAT'S RIGHT.

IT'S A VERY MANUAL LABOR.

Huell: ALL RIGHT.

WE'RE GONNA START WITH THE PROCESS OF WHAT'S GOIN' ON.

WE'VE GOT--WHO'S HERE TODAY, BY THE WAY?

>> UM, THESE ARE BASICALLY, UM, MEMBERS OF THE, UH, ORANGE COAST OPTIMIST ORGANIZATION AND, UH, THEIR KIDS.

Huell: UH-HUH.

>> AND THE KEY IS--IS OUR ORGANIZATION IS PRIMARILY JAPANESE-AMERICAN, AND IT'S NOT SOMETHING THAT THE, UH, OPTIMIST INTERNATIONAL HAS ASKED US TO DO, BUT IT'S TRADITIONAL, AND WE WANNA TELL THE KIDS WHAT HAPPENED FROM--FROM JAPAN TO HERE SO THEY DON'T LOSE THAT TRADITION.

Huell: PASS ON THE TRADITION.

>> RIGHT.

ABSOLUTELY.

Huell: ALL RIGHT, LET'S START OFF.

WAIT A MINUTE.

HERE COMES THE GUY RIGHT HERE.

WAIT A MINUTE.

EXPLAIN TO US WHAT YOU GOT HERE.

>> UH, HERE I GOT, UH, COOKED MOCHI RICE.

IT'S READY FOR POUNDING.

Huell: OK, SHOW US WHERE IT COMES FROM.

NOW, YOU GOT BASICALLY BIG PANS OF WATER BOILIN' OVER HERE.

>> BOILING WATER.

THE STEAM'S COMIN' UP THROUGH THESE, UH, PANS HERE AND, UH, JUST STEAMING THE RICE.

Huell: UH-HUH.

>> AND, UH, AS THE RICE IS, UH, COOKED, FULLY COOKED, WE TAKE THE BOTTOM PAN OUT, AND WE DROP THE REST OF 'EM, AND WE PUT A FRESH PAN ON TOP.

Huell: SO YOU GOT A LOT OF RICE COOKIN' HERE.

>> RIGHT.

RIGHT.

Huell: ALL RIGHT.

NOW LET ME-- LET'S SEE.

WE'RE GONNA GO PROCESS ONE.

NOW WHAT'S HAPPENIN'?

>> OK, WE'RE GONNA BRING IT OVER HERE.

THEY HAVE THE STONE CLEANED OUT, AND THEY HAVE IT WARMED UP.

OK, THEY'RE-- Huell: SO THEY GOT WATER IN THERE.

>> YEAH, THEY TRY TO KEEP IT MOIST AND, UH, WARM SO THE RICE WON'T STICK TO THE STONE.

Huell: OK. NOW, YOU'RE GONNA LEAVE THE WATER IN THERE AND PUT IT-- >> NO.

THEY'LL TAKE THE WATER OUT.

Huell: OH, OK.

THEY'RE JUST GONNA-- >> BE CAREFUL.

THAT'S HOW WE... >> YEAH, DON'T LET IT DROP.

IT'LL CRACK.

>> GET UNDER THERE.

>> YEAH.

ALL RIGHT.

>> WE READY?

Huell: BOY, THAT'S A BEAUTIFUL STONE IN ITSELF.

WHAT KIND OF STONE IS THAT?

>> WELL, IT'S A--IT'S A TYPE OF GRANITE THAT THEY, UH--WE, UH-- THIS WAS IMPORTED JUST RECENTLY FROM JAPAN.

Huell: REALLY?

>> YES.

UM, IT'S QUITE EXPENSIVE.

AND, UM, THIS IS PROBABLY THE--THE HIGHEST PRICED TYPE, UM, USU, THAT YOU CAN, UM, GET FROM JAPAN.

Huell: WAIT A MINUTE.

THIS IS CALLED A WHAT?

>> USU.

Huell: USU.

>> USU.

Huell: AND IS THIS EXACTLY THE WAY THE USU HAS LOOKED OVER THE YEARS?

>> YES, ABSOLUTELY.

Huell: HASN'T CHANGED A BIT?

>> NOT AT ALL.

AND WE HAVE SOME VARIATION TYPES, UH, BUT THIS IS GENERALLY WHAT IT LOOKS LIKE RIGHT-- Huell: ALL RIGHT, NOW WHAT'S HE--WHAT HAPPENED TO HIM?

HE GOT STUCK WITH THE RICE.

LOOK OVER HERE, LUIS.

>> ALL RIGHT.

HERE I COME.

Huell: HERE HE COMES.

>> HERE HE COMES.

Huell: WE SLOWED YOU UP BEFORE, DIDN'T YOU?

YOU HAD TO GO BACK AND GET SOME MORE.

ALL RIGHT, SO YOU'RE PUTTIN' RICE--THIS IS JUST REGULAR RICE.

>> OH, THIS IS SPECIAL--SPECIAL RICE FOR, UH, MAKING MOCHI.

>> MOCHI RICE.

Huell: WHAT?

>> THIS IS A SPECIAL MOCHI RICE.

IT'S NOT THE ONE YOU--YOU GET AT THE JAPANESE RESTAURANT OR THE CHINESE RESTAURANT.

IT'S A BIGGER, BIGGER, GRANULAR RICE.

Huell: NOW, WHAT ARE THEY DOIN' TO IT NOW?

>> WELL, WE NEED--BEFORE WE CAN POUND, AS SOME PEOPLE MIGHT HAVE SEEN BEFORE, WE NEED TO GET IT INTO A--MORE OF A PASTE, 'CAUSE IF YOU POUND THE RICE AND IT'S STILL IN A GRANULAR FORM, WE'RE GONNA HAVE RICE FLYIN' ALL OVER THE PLACE.

Huell: UH-HUH.

>> SO WE DON'T NEED THAT, SO WE'RE--THEY'RE GONNA TRY TO MESH IT DOWN AS MUCH AS THEY CAN.

Huell: SO THEY'RE JUST KIND OF KNEADING THE RICE.

>> THERE YOU GO.

THAT'S A GOOD WORD FOR IT.

RIGHT.

AND YOU CAN SEE HOW QUICKLY THEY CAME OUT AND VOLUNTEERED THEIR SERVICES, AND AS YOU'LL SEE LATER IN THE SHOW HOW MUCH, UH, WORK THEY HAVE TO DO TO DO THIS, SO... Huell: OK, SO YOU'RE-- YOU'RE KNEADING IT NOW?

>> YES, WE ARE.

Huell: NOW, IS THERE A TECHNIQUE TO DOIN' THIS, OR IS IT JUST BASICALLY GOIN' AROUND IN A CIRCLE?

>> GO AROUND IN A CIRCLE AND PUSH IT TOWARD THE CENTER.

Huell: UH-HUH.

>> YOU'LL SEE THAT IT GETS THICKER.

GETTING IT TO BE A LITTLE NEATER.

KNEAD IT-- Huell: YOU'VE DONE THIS BEFORE?

>> HOW MANY YEARS WE BEEN DOIN' THIS?

QUITE--QUITE A FEW YEARS NOW.

>> MAYBE 5.

Huell: NOW, IS THIS SOMETHING YOU LEARNED FROM YOUR PARENTS, OR DID YOU PICK IT UP?

>> WELL, YOU KNOW, I-- MY GRANDPARENTS USED TO DO THIS, BUT, UH, IT--IT KIND OF WENT BY THE WAYSIDE UNTIL I, UH, GOT INVOLVED WITH THE OPTIMIST CLUB AGAIN, AND... Huell: UH-HUH.

>> WE'RE VERY MUCH INTO THE OLD TRADITIONAL, UH, THINGS WE DO EVERY YEAR, AND THIS IS ONE OF 'EM, AND SO WE'VE-- >> NEED MORE?

>> YEAH.

>> IT'S A RESURGENCE FOR THE-- NOT ONLY THE SANSEI, OR THE THIRD GENERATION, BUT IT'S AL-- BUT ALSO THE, UH, YONSEI, OR THE FOURTH GENERATION, OUR KIDS.

Huell: YEAH, YEAH.

SO YOU WANNA PASS THIS ON TO YOUR KIDS TO SHOW 'EM HOW TO DO IT.

>> DEFINITELY.

Huell: ALL RIGHT, NOW WHAT ARE YOU DOIN' NOW?

>> WELL, I'M TRYIN' TO TURN IT AROUND SO THAT WE CAN GET ALL OF IT, UM, IN A--IN A MORE PASTY-TYPE FORM, SO... Huell: WAIT A MINUTE.

HERE COMES SOME MORE RICE.

>> WE'RE GONNA PUT A LITTLE MORE RICE.

Huell: SO YOU'RE PUTTIN' 2 PANS OF RICE IN THERE.

>> 2 PANS OF RICE IN THIS ONE.

Huell: MORE KNEADIN', FELLAS.

>> [LAUGHTER] >> NOW, YOU NOTICE WE'RE NOT GONNA GET TOO MANY VOLUNTEERS THROUGHOUT THE DAY.

Huell: YEAH, YOU'RE THE ONLY 3 DOIN' IT.

>> [LAUGHTER] >> HEY, HOLD IT ONE SECOND.

LOOK UP.

Huell: YOU'RE TAKIN' PICTURES FOR THE OPTIMIST SCRAPBOOK.

THAT DOESN'T DO YOU MUCH GOOD, THOUGH, EVERYBODY STANDIN' AROUND, TAKIN' PICTURES.

>> WE GOT LOTS OF THOSE GUYS.

Huell: NOW, HOW DO YOU KNOW WHEN YOU'RE THROUGH KNEADING IT?

HOW DO YOU KNOW WHEN IT'S-- WHEN IT'S BEEN DONE ENOUGH?

>> YOU KNOW, I THINK WHEN THE-- WHEN THE, UH--THE INDIVIDUAL RICE GRAINS ARE DISAPPEARING.

Huell: UH-HUH.

>> THEN IT--IT BECOMES MORE, UH, ONE HOMOGENOUS MASS, AND AT THAT POINT, WE CAN START POUNDING IT.

Huell: YEAH, BECAUSE FOR PEOPLE WHO HAVEN'T SEEN THIS BEFORE, THIS IS JUST THE BEGINNING, ISN'T IT?

>> TH-THIS IS JUST THE BEGINNING.

Huell: ALL RIGHT, ARE WE READY?

>> OK. >> WERE DID YOU GUYS GET ALL THAT FIBER FROM, GUYS?

Huell: ARE WE READY?

>> THEY'RE--THEY'RE SCRAPING THE, UH, SIDES OF THE, UH... >> YEAH, THAT'S GOOD.

THAT'S GOOD, GUYS.

>> I THINK WE'RE, UH... Huell: OH, YOU'RE GETTIN' A LITTLE BIT OF THE WOOD OFF HERE.

>> YEAH.

>> ...BATCH MIGHT BE KIND OF STICKY BECAUSE IT WAS--THE WATER WAS BOILING UP INTO IT.

Huell: NOW YOU'RE KINDA PREPARIN' IT.

>> YEP, FOR THEM TO POUND.

Huell: GETTIN' IT READY TO POUND.

>> OK, IF THAT DIDN'T COME OUT REAL GOOD OR, UH, COOK WELL.

Huell: OK, FELLAS.

THE WORLD IS WATCHING.

>> NOW, THIS TAKES A LOT OF COORDINATION, TIMING, BECAUSE, UH, LES WILL BE FLIPPING IT OVER OCCASIONALLY, BUT WE DON'T STOP TO ALLOW HIM TO DO THAT.

HE HAS TO JUMP IN BETWEEN POUNDS.

Huell: I GOT YA.

NOW, THERE ARE ALWAYS JUST 3 GUYS DOIN' THIS?

>> WELL, IF WE CAN GET ANOTHER VOLUNTEER, WE'D LOVE TO HAVE 4.

Huell: BUT I MEAN, COULD-- COULD ONE PERSON DO IT OR DOES-- >> GENERALLY THE TRADITION WAS ONE PERSON AND ONE TURNER.

Huell: REALLY?

>> YES, AS HE POUNDS, YOU PUT YOUR HAND IN, AND HE'LL FLIP IT OVER.

Huell: WOW.

>> AND HE'LL CONTINUE A MOTION, AND THE TURNER WILL KNOW WHEN TO PUT HIS HAND IN THERE, WHEN NOT TO PUT HIS HAND IN THERE.

Huell: SO ARE YOU THE TURNER?

>> YES, I'M THE TURNER, BUT I DARE NOT PUT MY HAND WHEN THERE'S 4 PEOPLE POUNDING.

Huell: THERE'S NOT MUCH ROOM TO TURN, IS THERE?

>> THAT'S RIGHT.

OR I WON'T HAVE ANY FINGERS.

Huell: ALL RIGHT.

HERE WE GO.

WE'RE READY TO WATCH THIS THING.

WE GOT 4 GUYS HERE.

>> HEY, DID IT WARM UP?

Huell: AND THEY'RE GETTIN' READY TO--GETTIN' READY TO POUND.

COME ON OVER HERE, LES.

LES.

>> 1, 2, 3, 4.

Huell: NOW THERE'S MOCHI FLYIN' EVERYWHERE.

>> YES, AND THAT'S WHY WE NEEDED TO KNEADL--KNEADLE IT DOWN MORE, BECAUSE WE DIDN'T WANT FLYING RICE ANYWHERE, BUT WE NEEDED TO PROCEED ON.

Huell: WOW.

THEY ARE REALLY... >> YES.

Huell: POUNDIN' THAT RICE.

>> YES.

Huell: THAT'S AMAZING.

>> THAT'S AMAZING.

AND--AND AS YOU WILL SEE, AFTER THIS IS OVER, THESE 4 PEOPLE, YOU WILL NEVER FIND THEM AGAIN.

THEY WILL DISAPPEAR, AND THEY WILL NEVER VOLUNTEER TO DO THIS JOB AGAIN.

Huell: BOY.

THE MALLETS THEMSELVES ARE--ARE HEAVY.

>> YES.

YES.

OK, I NEED TO GO IN THERE AND BE THE TURNER NOW.

Huell: ALL RIGHT.

WATCH THIS, LUIS.

COME IN HERE AND GET A QUICK LOOK, LUIS.

>> TAKE A LOOK.

Huell: YOU HAVE TO DO THIS QUICKLY.

>> LOOK AT THIS.

Huell: LOOK HOW STICKY IT IS.

OH, MY GOSH.

>> YOU HAVE TO HELP HER TAKE MY SPOT.

>> HERE.

>> THIS OLD LADY'S READY... >> THERE IS A VERY GOOD FIBER, UH... Huell: PIECE OF WOOD FROM ONE OF THE MALLETS.

>> THAT'S RIGHT.

AND IF YOU EAT THAT, IT'S VERY GOOD FOR YOU AND HEALTHY.

Huell: BOY, THIS FEELS LIKE GLUE.

>> I-IT--VERY GOOD.

THAT'S A GOOD ANSWER.

IT'S LIKE PASTE.

Huell: THAT'S AMAZING.

>> THAT'S WHY WE HAVE TO KEEP EVERYTHING PRETTY WET, SO IT WON'T STICK, AND, UH, JUST KEEP TURNING IT AND GET IT BEFORE IT STARTS TO COOL DOWN TOO MUCH.

Huell: WOW.

OK, SO YOU'RE PUTTIN' WATER IN THERE AS WELL.

>> YES, TO--TO MAKE--TO TAKE THE STICKINESS OUT OF IT, BECAUSE WE DON'T WANT THIS STICKING TO THE MALLETS AS THEY POUND IT.

Huell: THIS IS--BOY, I--THIS IS AMAZING.

I-IT'S JUST LIKE PASTE HERE.

ALL RIGHT, HERE WE GO.

WE GOT ONE OF THE YOUNG PEOPLE IN HERE WORKIN' ON IT NOW.

LET'S SEE HOW SHE DOES.

>> 1, 2, 3, 4.

1, 2, 3, 4.

Huell: OH, YOU GOT YOUR OPTIMIST QUEEN IN HERE DOIN' THIS.

>> YES, WE DO.

YES.

Huell: NOW, DID SHE JUST-- >> THIS IS MISS ORANGE COUNTY.

Huell: DID THE CONTESTANTS KNOW THAT THEY WERE GONNA HAVE TO POUND MOCHI ON... >> I'LL JUST GIVE YOU A LITTLE HISTORY ABOUT HER.

UH, SHE CALLED UP TO COME AND HELP, AND SHE'S, I BELIEVE, FOURTH GENERATION, AND SHE HAS NEVER SEEN THIS EVER.

Huell: YEAH.

>> THAT TELLS YOU HOW WE'RE LOSING THE TRADITION OF MOCHI POUNDING.

Huell: YEAH.

>> FOURTH GENERATION, AND THIS IS THE FIRST TIME SHE'S SEEN THIS LIVE, AND I DON'T THINK SHE MAY WANNA EVER COME BACK AGAIN.

Huell: NOW LOOK OVER HERE, THOUGH.

LOOK OVER HERE, LUIS.

WE'VE GOT KIDS OVER HERE.

WHAT ARE WE DOIN' OVER HERE?

YOU'RE SUPERVISIN' THIS THING.

>> YEAH, WE'RE TRYIN' TO SUPERVISE IT.

WE'RE DOING THE SAME THING.

WE'RE MUSHING IT TOGETHER.

Huell: ALL RIGHT, HERE WE GO.

>> AND WE'RE GONNA START THE FOURTH PERSON.

HEY, KIRK, WHERE ARE YOU?

>> GET IN THERE.

>> TYLER, WHERE ARE YOU?

Huell: SO WE GOT ALL THE KIDS IN HERE.

>> YEAH.

Huell: HA HA HA!

OH, THIS IS FUN.

>> ISN'T IT FUN?

Huell: THIS IS FUN WATCHIN' THE KIDS DOIN' THIS.

NOW, THE KIDS REALLY--THIS IS ALL NEW TO THEM, ISN'T IT?

>> OH, YES.

IT'S ALL NEW TO 'EM.

THEY NEVER DONE THIS BE--THEY-- COUPLE OF 'EM DONE IT LAST YEAR, SO THEY KNOW WHAT THEY'RE DOING.

Huell: NOW, DID YOU DO THIS AS A KID GROWIN' UP?

>> UH, YEAH, I DID.

AND THEN, YOU KNOW, IT'S JUST LIKE-- YOU KNOW, IT'S PASSIN' ON FOR GENERATION TO GENERATION.

Huell: YEAH.

>> WHEN, UH, THE PEOPLE CAME OVER TO THE UNITED STATES, A LOT OF 'EM BECAME FARMERS.

Huell: UH-HUH.

>> AND FARMERS WERE NOT RICH AT THE TIME, AND THAT IS A $3,000 GRANITE, UH, USU.

SO THEY JUST TOOK A GALVANIZED, UH, BUCKET, GOT SOME CEMENT, AND FORMED THEIR OWN USU.

Huell: SO LOOK AT THIS, LUIS.

THIS IS A HOMEMADE AMERICAN... >> YES, IT IS.

THAT'S A HOMEMADE AMERICAN VERSION OF AN USU.

YES, IT IS.

Huell: MUCH LESS EXPENSIVE.

BASICALLY WHAT THEY WOULD DO, WOULD GET AN OLD WASHTUB... >> YES.

Huell: FILL IT FULL OF CONCRETE.

>> AND FORM IT.

Huell: FORM IT, AND IT WORKS JUST AS WELL AS THE EXPENSIVE ONE.

>> EXACTLY.

Huell: WHY AT THIS TIME OF YEAR?

WHY AT THE NEW YEAR?

>> WELL, WE TRY TO DO IT BEFORE NEW YEAR'S, BECAUSE IT'S KIND OF TRADITION TO EAT THE MOCHI ON NEW YEAR'S DAY FOR GOOD LUCK.

IT'S SUPPOSED TO BRING GOOD LUCK FOR THE NEW YEAR.

Huell: SO IT REALLY IS A TRADITION THAT'S VERY--DO YOU EAT IT ON NEW YEAR'S EVE?

NEW YEAR'S DAY?

>> NEW YEAR'S DAY IN THE MORNING.

YOU-- Huell: EVERYBODY SITS-- OH, IT'S A MORNING DISH?

>> WELL, 'CAUSE, UH, ON NEW YEAR'S DAY, EVERYONE GETS TOGETHER AT, YOU KNOW, SOMEBODY'S HOUSE, AND EVERYBODY BRINGS FOOD, AND TYPICALLY YOU-- YOU DRINK THIS SOUP, THIS SPECIAL SOUP IS MADE IN THE MORNING CALLED ZONI.

Huell: UH-HUH.

>> IT HAS VEGETABLES, SEAFOOD, OR WHATEVER--WHATEVER YOU WANNA PUT IN THERE.

BUT THERE'S MOCHI IN THERE, AND IF YOU-- TRADITION'LL HAVE IT THAT IF YOU EAT ONE MOCHI, YOU'LL HAVE GOOD LUCK THAT YEAR.

Huell: WOW.

NOW, YOUR JOB IS TO... >> LIFT, UH, THE CONTAINERS.

>> [LAUGHTER] Huell: AND THEN WE'RE GONNA-- LOOK AT THIS, LUIS.

WE'RE GONNA-- >> YEAH, TASTE IT.

TASTES PRETTY GOOD.

ACTUALLY, THERE'S NO EXACT SCIENCE WHEN IT--YOU GOT A LOT OF LEEWAY HERE.

Huell: JUST KIND OF A FEEL TO IT.

>> A KINDA FEEL TO IT.

WHEN IT DOESN'T COME OUT GOOD, THE-- THE ELDERLY WOMEN THERE, THEY-- THEY LET YOU KNOW.

Huell: THEY LET YOU KNOW.

>> THEY'LL COME.

THEY'LL--IT'S OVERDONE, IT'S TOO STICKY.

IF IT'S UNDERDONE, IT'S TOO HARD.

THEY'LL LET ME KNOW IF IT'S OK. Huell: WELL, THIS IS A WONDERFUL SHOT OUT HERE OF EVERYBODY WORKIN', POUNDIN', HOT WATER, THE OLD STONES, THE WOODEN MALLETS, THE GENERATIONS WORKI'' TOGETHER TO CARRY ON A TRADITION.

NOW, I RECOGNIZE THIS GUY RIGHT HERE.

YOU WERE ONE OF THE EARLY POUNDERS.

>> YES, I WAS, AND, BOY, MY ARMS ARE TIRED.

IT--IT TAKES A TOLL ON THE ARMS.

Huell: WELL, HOW DO YOU THINK DAD DID?

>> GOOD.

Huell: PRETTY GOOD?

>> YEAH, HE DID REALLY GOOD.

THIS IS ANNUAL EVENT.

Huell: SO HE'S HERE EVERY YEAR.

>> HE'S HERE EVERY YEAR WHETHER HE LIKES IT OR NOT.

>> THAT'S CORRECT.

Huell: WHAT DO YOU MEAN WHETHER HE LIKES IT OR NOT?

>> HE LOVES IT.

>> OH, I DO, BUT IT'S A GOOD WAY, HUELL, UH, TO SHOW THE-- THE OLD TRADITION TO THE-- THE YOUNG KIDS.

Huell: YEAH.

>> THIS IS A GOOD PROGRAM FOR 'EM.

Huell: YEAH.

WELL, REALLY, SERIOUSLY, WE'VE KIDDED ABOUT HOW HARD IT IS TO DO THIS, BUT I-IT REALLY IS DIFFICULT, ISN'T IT?

>> Y-YES, IT IS, ESPECIALLY ONCE IT STARTS GETTIN', UH, MOIST AND STICKY.

IT REALLY TAKES, UH, THE--THE MALLETS DON'T WANNA MOVE TOO WELL.

Huell: OH.

>> SO IT REALLY TAKES A LOT OF STRENGTH.

Huell: SO WAIT A MINUTE.

LET'S WALK OVER HERE AND TALK ABOUT THAT.

I NEVER HAD THOUGHT OF-- PART OF THE--THE STRENGTH IS GETTING IT BACK OUT OF THE STICKY MOCHI.

>> TH-THAT'S THE TRICK.

IT'S-- THE TRICK'S NOT GETTIN' IT IN.

IT'S GETTIN' IT OUT IN TIME SO YOUR PARTNER DOESN'T COME BACK DOWN AND--AND HIT YOUR MALLET.

Huell: BUT THIS STUFF IS SO STICKY... >> THAT'S CORRECT.

Huell: THAT IT GRABS THE END OF THE MALLET WHEN YOU PUT IT IN THERE.

>> THAT'S RIGHT.

THAT'S WHY YOU ALWAYS WANNA KEEP YOUR-- YOUR MALLET MOIST.

>> AND WET.

>> AND OF COURSE--A-AND WET.

THAT'S CORRECT.

Huell: MOIST.

THAT'S WHY YOU KEEP DIPPIN' IT IN THE WATER.

>> THAT'S RIGHT.

AND EVERY TIME THEY COME TO--TO ROLL THE, UH-- THE MOCHI, IT--THEY USE THE-- THE MOIST, UH, SPOON THAT-- TO FLIP IT OVER, TO--TO KEEP IT MOIST.

>> HERE WE GO.

Huell: OH, MY GOSH.

NOW, THIS IS... >> YOU GUYS WASH YOUR HANDS?

>> HERE IT COMES.

>> HELLO.

HERE WE GO.

>> HERE IT COMES.

Huell: NOW, WHAT ARE WE DOIN' WITH IT NOW?

>> OK... >> WE'RE GONNA ROLL IT LIKE THIS.

>> I-IN CORN--IN THE CORNSTARCH.

Huell: IT'S IN CORNSTARCH.

>> CORNSTARCH.

>> YES.

Huell: NOW, HOW DO YOU--WHAT-- WHAT ARE WE DOIN' HERE WITH IT?

WHAT ARE WE MAKIN'?

>> WE'RE GONNA MAKE LITTLE BALLS, SEE?

Huell: UH-HUH.

>> I BREAK 'EM UP AND GIVE IT TO THEM, AND THEN THEY'LL ROLL IT.

AND YOU GOTTA DO THIS WHILE IT'S HOT.

Huell: SO THIS IS KINDA JUST LIKE MAKIN' BISCUITS IN A WAY.

>> YEAH.

IT'S BISCUITS.

Huell: I MEAN, YOU JUST GET DOUGH... >> YEAH.

Huell: AND ROLL IT.

>> YOU ROLL IT LIKE THIS.

SEE?

Huell: OH, WOW.

YOU DO THAT LIKE YOU KNOW WHAT YOU'RE DOIN'.

>> I'VE BEEN DOIN' THIS SINCE-- HOW MANY YEARS?

Huell: HA HA HA!

WELL, IT'S A TRADITIONAL THING TO DO, ISN'T IT?

>> YEAH.

>> ...GONNA BE BETTER.

THIS BATCH'LL BE BETTER.

Huell: WHY WILL THIS BE BETTER?

>> WELL, THAT--THAT FIRST BATCH, UH, THE WATER BOILED UP INTO IT, SO IT GOT TOO STICKY.

Huell: NOW, WAIT A MINUTE.

WHAT IS THIS?

WHAT IS THIS WE'RE DOIN' HERE?

>> CHEATING.

>> THIS IS THE AUTOMATIC.

AUTOMATIC.

Huell: AUTOMATIC?

>> YEAH.

YOU DON'T POUND.

>> IT'S CALLED CHEATING.

>> YOU PUT-- >> [LAUGHTER] Huell: WAIT A MINUTE.

COME HERE.

TELL ME--EXPLAIN THIS TO ME.

WHAT ARE WE TALKIN' ABOUT?

>> LAZY MAN'S POUNDING.

Huell: THE LAZY MAN.

>> YEAH, THIS IS LAZY MAN'S.

ACTUALLY, THIS WILL COOK THE RICE AND KNEAD THE RICE, SO ALL YOU HAVE TO DO IS DUMP IT OUT HERE.

NO POUNDING.

NO MANUAL LABOR.

Huell: AH.

>> IT'S LIKE A BREAD MACHINE MAKER.

Huell: SO THIS THE MODERN WAY OF DOING IT.

>> VERY MODERN WAY.

Huell: WELL, WHY DO YOU HAVE THIS HERE TODAY?

>> BECAUSE WE CAN'T SEEM TO FIND ENOUGH MANPOWER TO, UH, MAN THE USUS.

Huell: OH, SO YOU GOTTA CHEAT A LITTLE BIT?

REALLY?

>> WE--WE FOUND OVER THE YEARS THAT IF WE WANT SOME NICE, QUALITY MOCHI, UH, FOR THE PEOPLE TO TAKE HOME WITH THEM, THAT WE'RE GONNA HAVE TO INCORPORATE SOME OF THE NEW TECHNOLOGIES.

Huell: I GOT YA.

WELL, DOES IT TASTE ANY DIFFERENTLY IF YOU DO IT ON THE MACHINE OR YOU DO IT BY HAND?

DOES IT TASTE ANY DIFFERENTLY?

>> NO.

WHEN YOU POUND IT, IT TASTES BETTER.

Huell: REALLY?

>> YEAH, 'CAUSE YOU-- Huell: WHY IS THAT?

>> BECAUSE YOU WORKED FOR IT.

Huell: I GOT YA.

>> RIGHT?

Huell: I GOT YA.

>> YEAH.

Huell: NOW, YOU--YOU DID THAT A SPECIAL WAY AT THE END.

YOU KIND OF--LOOK AT THIS, LUIS.

THIS IS REALLY FASCINATING.

YOU'RE MAKING IT KINDA--LOOK AT THAT.

>> 'CAUSE NOBODY LOOKS AT THE BOTTOM.

Huell: I GOT YA.

>> SEE?

Huell: THAT'S GREAT.

NOW, DO YOU KNOW WHAT YOU'RE DOIN'?

>> NO.

I'M TRYING.

Huell: WHO--WHO'S TEACHIN' YOU HOW TO DO IT?

>> I DON'T KNOW.

EVERYBODY.

Huell: JUST LEARNIN' FROM WATCHIN'?

OK, WE GOT A--LOOK AT THIS, LUIS.

WE GOT A MOCHI ASSEMBLY LINE HERE.

LET'S SEE HOW YOU'RE DOIN' IT.

YOU'RE JUST KINDA RUBBIN' IT LIKE THIS?

YOU KNOW WHAT YOU'RE DOIN'?

>> YES.

Huell: WELL, IT LOOKS GOOD.

IT'S JUST GOIN' DOWN THE LINE HERE.

LOOK.

HERE IT IS OVER HERE.

>> HEY, HUELL, YOU WANNA SEE WHAT IT LOOKS LIKE IN THE MACHINE HERE?

Huell: OH, LOOK AT THIS, LUIS.

>> WATCH THIS, LUIS.

Huell: OH, MY GOSH.

>> HUH?

NOW, THAT'S--THAT COMES OUT HIGH-QUALITY, NO SWEAT DROPS IN IT.

Huell: THAT'S A HUGE BALL OF MOCHI.

>> THIS MACHINE WILL MAKE 20 CUPS--OR, UH, ACTUALLY 10 POUNDS OF MOCHI AT ONE TIME.

Huell: OH, MY GOSH.

SO LOOK, LUIS.

HERE'S THE OLD WAY.

THAT'S THE NEW WAY.

THIS IS THE OLD WAY OUT HERE.

HEH.

A LOT LESS LABOR-INTENSIVE.

>> LOT LESS LABOR.

>> AND YOU CAN DO THIS IN YOUR KITCHEN.

>> UH-HUH.

>> YEAH.

Huell: WELL, IN A WAY, IT'S KIND OF A SHAME TO GIVE UP THE OLD WAY OF DOIN' THINGS.

>> WELL, THAT'S--THAT'S WHY WE LIKE TO DO BOTH.

Huell: YEAH.

>> TO--TO GIVE THE KIDS AN OPPORTUNITY TO EXPERIENCE THE OLD TRADITIONAL WAYS AND ALSO, UH, INCORPORATE SOME HIGH-QUALITY MOCHI AT THE SAME TIME.

Huell: YEAH.

THIS... IS JUST LIKE-- >> YEAH, GET--GRAB A MALLET, SPENCER.

Huell: THIS STUFF IS-- >> A-AND THAT'S ALMOST THE FINISHED PRODUCT, OTHER THAN WHEN IT GOES OVER TO THE, UH-- ASSEMBLY LINE, BUT FROM THE RICE--FROM OUR RICE GRAIN TO-- TO THAT.

Huell: WHAT DOES THIS TASTE LIKE?

>> LIKE A--LIKE A PASTE.

HEH.

AH HEH.

NO, IT ACTUALLY-- IT--IT IS VERY GOOD.

Huell: WHAT DOES IT TASTE LIKE?

>> DOUGH.

Huell: DOUGH.

>> LIKE A DOUGH, YES.

AND--AND IT'S VERY GOOD.

AND YOU EAT IT WITH ALL KIND OF, UH--YOU COULD PUT--USE, UH, SHOYU ON IT OR, UH--PEANUT BUTTER THEY USE.

PUT PEANUT BUTTER ON IT.

THERE'S A LOT OF DIFFERENT WAYS THEY--THEY EAT IT, THOUGH.

BUT IT'S VERY GOOD.

Huell: THIS GUY IS LAUGHING AT ME OVER HERE.

YOU'RE LAUGHI'' AT THIS, AREN'T YA?

>> WELL, WHAT HAPPENS WHEN-- YOU KNOW, WHEN WE LET THE KIDS POUND, YOU KNOW, WE JUST LEAVE ONE IN THERE, LET THEM POUND, POUND, POUND, AND IT--IF YOU POUND IT TOO MUCH, IT GETS--IT COMES OUT TOO SOFT AND STICKY.

Huell: BUT I AM FASCINATED AT WHAT THIS IS GONNA TASTE LIKE.

IT FEELS TERRIBLE.

>> IT FEELS TERRIBLE.

IT TASTES GOOD ONCE YOU, UH, EAT IT WITH THIS CONCOCTION OF, UH, SOY SAUCE AND SUGAR AND YOU DIP IT IN THERE.

IT TASTES REAL GOOD.

Huell: BUT IT'S-- IT'S JUST LIKE... >> YEAH.

HA HA HA!

THAT'S WHY THEY SAY A LONG TIME AGO, THE FARMERS USED TO EAT THAT 'CAUSE IT STICKS TO THEIR STOMACH.

Huell: LITERALLY.

>> YEAH.

>> 1, 2, 3.

1, 2, 3.

1, 2, 3.

1, 2, 3.

1, 2, 3.

1, 2, 3.

Huell: YOU KNOW, I'M STANDIN' HERE WITH THIS MOCHI.

I DON'T THINK I CAN GET IT OFF MY HAND.

>> WELL, YOU KNOW, MOCHI-- OR THE RICE, GOME, IS, UH-- GOME IS USED FOR MANY THINGS.

WHEN I WAS A VERY YOUNGSTER, WE USED TO USE RICE AND MASH IT UP LIKE WE'RE DOING HERE AND USE IT FOR GLUE.

Huell: FOR GLUE?

>> FOR GLUE.

WE USED TO MAKE KITES, AND FOR OUR SCHOOLWORK, WE'D TAKE THE RICE, AND WE'D MIX IT UP AND MASH IT UP, AND WE'D USE IT FOR GLUE, AS YOU CAN SEE.

Huell: REALLY?

>> YES.

Huell: WELL, WHAT DOES THAT SAY FOR HOW YOUR DIGESTIVE SYSTEM MUST HAVE TO DEAL WITH THIS?

>> WE'D DRINK A LOT OF LIQUID, TOO.

HEH HEH HEH.

UH, BUT IT--IN JAPAN, RICE IS A--IS A STAPLE, VERY IMPORTANT PRODUCT, UH, FOR YEARS, AS IN ALL THROUGH ASIA, SO DURING THE HOLIDAY SEASON TO--TO NEW YEAR'S, AS THEY WERE ROLLING THE MOCHI... Huell: UH-HUH.

>> AND THEY'D EVEN MAKE, UH-- I'VE SEEN--I'VE SEEN BALLS THAT ARE ABOUT A FOOT IN DIAMETER.

Huell: WHAT?

>> FOOT IN DIAMETER, PROBABLY WEIGHS 20 POUNDS.

Huell: A MOCHI BALL.

>> A MOCHI BALL.

WELL, IT'S NOT REALLY A BALL, BUT IT'S FLAT AND ALMOST LIKE A FLYING SAUCER, WE'D SAY.

AND THEY WOULD PUT THAT ON THE ALTAR.

IF YOU'RE SHINTO, BUDDHIST, WHATEVER RELIGION, FOR AN OFFERING, AND THEN THEY WOULD ADD 'EM, AND THEY WOULD STACK 'EM MAYBE 3, 3 HIGH.

IN BETWEEN, THEY WOULD PUT SEAWEED AND DIFFERENT ITEMS MADE FOR GOOD LUCK.

Huell: WOW.

>> AND ALSO, UH, GOOD FORTUNE FOR THE COMING YEAR.

SO THE GOME IS-- GOME IS THE RICE FOR GOOD LUCK, GOOD FORTUNE.

Huell: BOY, THERE'S A LOT TO THIS, ISN'T THERE?

>> YES, THERE IS.

YES.

SO THE TRADITION IS REALLY TERRIFIC FOR THESE KIDS TO GET OUT HERE AND LEARN WHAT WE'RE DOING AND HOPEFULLY CARRY IT ON FOR ANOTHER 2--AT LEAST ANOTHER GENERATION OR TWO.

>> HERE'S A MOCHI BALL.

Huell: OK, NOW WE'RE ACTUALLY... >> GONNA EAT IT.

Huell: NOW, THIS IS WARM.

>> IT'S FRESH OUT OF THE MACHINE.

Huell: OH, THIS IS THE MACHINE.

>> MACHINE MADE.

>> RIGHT.

IT'S A MACHINE VERSION.

SO YOU'RE GONNA TASTE SOME GOOD MOCHI.

Huell: NOW, WHAT DOES MOCHI TASTE LIKE?

>> SWEET RICE.

Huell: SWEET RICE.

>> YEAH, LIKE SWEET RICE.

IT'S, UH, SORT OF BLAND TO MOST PEOPLE, BUT THEN, UH, AFTER YOU GET USED TO IT, IT'S GOT LOTS OF FLAVOR TO IT.

Huell: BLAND.

>> YEAH.

Huell: AND YOU LAUGHED WHEN HE SAID THAT.

>> TASTES LIKE NOTHING.

Huell: WELL, WHY ARE WE GOIN' TO ALL THIS TROUBLE TO MAKE IT IF IT TASTES LIKE NOTHING?

>> 'CAUSE SOME PEOPLE THINKS IT TASTES GOOD.

Huell: UH-HUH.

>> YOU KNOW, THERE'S A--THERE'S ONLY 110 CALORIES IN THIS.

Huell: IN THIS?

>> RIGHT, AND THERE'S ONLY, UH, 20, UH, MILLIGRAMS OF SODIUM, SO IT'S A--IT'S HEALTH FOOD.

Huell: OK, HOW DO WE EAT IT?

>> OK, NOW-- >> YOU PINCH A PART OFF.

Huell: YOU DO WHAT?

>> NOW, WAIT.

LET--LET'S HAVE SHAG PUT SOME SAUCES ON SO YOU CAN EAT IT.

Huell: ALL RIGHT.

>> LET'S PUT SOME SAUCES ON THERE.

Huell: OH.

SO... >> UH, WATCH OUT.

>> LOOK, LOOK.

JUST... >> SO YOU JUST-- Huell: WHAT IS THAT WE'RE DIPPIN' IT IN?

>> SOY SAUCE.

Huell: SO YOU JUST DIP IT IN SOY SAUCE.

WHAT IS THIS OVER HERE?

>> YOU--OH, THAT'S, UH--THAT'S SOME KIND OF A POWDER.

I FORGOT WHAT--OH.

SOYBEAN POWDER.

Huell: WHAT DO YOU-- >> AND YOU MIX THAT--MIX THAT WITH SUGAR AND, UH, ROLL IT IN THERE, THEN--AND GIVES YOU A DIFFERENT FLAVOR FROM-- FROM THE JUST SOY SAUCE.

Huell: NOW, THIS STILL FEELS REAL STICKY ON MY HAND.

>> UH-HUH.

YEAH, WELL, IT'S STILL SOFT YET.

Huell: SO IT'S OK TO EAT IT?

>> YES.

IT'S GO--GOOD TO EAT.

Huell: IS THIS WHAT YOU'RE EATIN' RIGHT NOW?

>> YEP.

NO SAUCE, THOUGH.

IT'S GOOD LIKE THIS, TOO.

Huell: REALLY?

ALL RIGHT, HERE WE GO.

>> THEY SAY IT'S BLAND, BUT THEY GET A LITTLE FLAVOR THIS WAY.

Huell: BOY, IT--IT STAYS IN YOUR MOUTH.

>> YES.

IT'S VERY CHEWY.

IT'S VERY CHEWY.

YES.

Huell: HOW MUCH-- I'VE STILL GOT THE FIRST BITE IN MY MOUTH.

>> YES.

THAT'S--IT GIVES YOU EXERCISE, TOO, UH, CHEWING EXERCISE.

IT'S VERY GOOD, VERY HEALTHY FOR YOU.

Huell: THIS IS AMAZING.

>> WELL-- Huell: IT'S STILL--IT-- BOY, IT REALLY... >> TASTES GOOD, DOESN'T IT, WITH THAT SOY SAUCE ON IT?

>> THE SOY SAUCE HELPS IT, I THINK.

>> YEAH, IT'S GOOD.

>> OH, YEAH.

OH, YEAH.

YES.

YES.

IT DOES.

WELL, LET'S STAND OVER HERE AND SAY GOOD-BYE.

COME ON OVER HERE WITH ME WITH ALL OF THIS GOIN' ON IN THE BACKGROUND.

THIS HAS BEEN A WONDERFUL MORNING.

THIS IS A--A TRADITION THAT IS STILL BEING KEPT ALIVE THANKS TO A LOT OF ORGANIZATIONS, BUT ESPECIALLY THE OPTIMIST CLUB DOWN HERE IN SANTA ANA.

YOU ARE TO BE COMMENDED FOR THIS.

>> WELL, THANK YOU.

Huell: THIS IS, I THINK, VERY EYE-OPENING TO A LOT OF PEOPLE WHO--WHO DON'T KNOW ABOUT THIS TRADITION, BOTH IN THE JAPANESE-AMERICAN COMMUNITY OR ANY COMMUNITY HERE IN SOUTHERN CALIFORNIA.

IT'S VERY MUCH OF THE NEW YEAR'S TRADITION HERE IN SOUTHERN CALIFORNIA.

>> ABSOLUTELY.

WE'RE HOPING THAT JUST LIKE ANY TRADITION THAT, UH, WE GET A--A GREAT YEAR NEXT YEAR, AND, UH, WE HOPE THE KIDS CONTINUE ON.

UM, AS I TOLD YOU, UH, WE HAD A FOURTH GENERATION THAT KNEW NOTHING ABOUT THIS UNTIL TODAY.

Huell: YEAH.

>> SO THERE'S EDUCATION RIGHT THERE.

Huell: WELL, WE'VE ALL LEARNED A LOT.

WE'VE ALL BEEN EDUCATED.

WE WANNA WISH EVERYBODY A HAPPY NEW YEAR, AND I'M JUST HOPIN' I CAN GET THIS MOCHI OFF MY HANDS.

>> AH, SORRY, HUELL.

IT'S STUCK THERE FOREVER.

Huell: IT'S BEEN A WONDERFUL MORNING.

HAPPY NEW YEAR, EVERYBODY.

[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION] >> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

[CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--]