Striving to Make Sweets the “Master of Medicine”
お知らせ
The place where past and future meet is here and now.
From ancient times, crops have been passed down through seeds.
They are nurtured by farmers, processed by skilled hands, and carried by many others before reaching us.
When we reflect on the long journey behind the ingredients that exist here and now, we recognize that they are a concentrated drop — a shizuku — of countless people’s energy and devotion. They are also a concentration of gratitude.
We believe our role is to further amplify that energy.
Like a single condensed drop falling onto the surface of water and creating expanding ripples, we hope that those who taste our sweets feel vitality and calm spreading within them — and that this resonance travels beyond the present moment, carried through cells and DNA into future generations.
The essence of gratitude (the past)
and the expansion of compassion (the future)
The light that connects them exists only in the here and now.
Where Human Hands Meet Mechanical Force
To make the best mochi, I believe the ideal combination is human and machine.
It cannot be achieved by human effort alone, nor by machine and computer alone.
To create mochi with strong elasticity and a fine, smooth texture, power and speed are essential.
But just as important is the feeling in the hands knowing, by touch, when it is ready.
This machine was manufactured more than thirty years ago, so we must handle it with great care.
At the same time, we rely on it to work every single day without rest. There is a certain contradiction in that.
Because it is built into the ground, its strength produces intense vibration and sound.
Without the understanding of our neighbors, we would not be able to use it.
In many ways, it is not a machine suited to modern times it is loud, powerful, and even carries a sense of danger.
And yet, this is the machine that brings out the fullest flavor of carefully cultivated glutinous rice. It allows the rice to express its true character in a way no other method can.
About Our Ingredients
The essential ingredients of our sweets
glutinous rice, azuki beans, rice flour, sweet rice flour, sugar, and various grains
are grown through natural farming methods, without the use of pesticides.
To us, ingredients are not simply materials.
They carry time. They carry climate. They carry the intentions of the people who cultivate them.
We work directly with producers, often through annual cultivation agreements.
Because these crops are grown with care and responsibility, they cannot be mass-produced.
Their yield depends on the weather, the soil, and the subtle conditions of each year.
For this reason, we collaborate with several pesticide-free farmers across western Japan for each key ingredient. The origin may change with the season. Nature does not produce uniformity, and we respect that.
If you would like to know more about a specific harvest, region, or farmer, please feel free to contact us.
Each year, between January and February, once the new harvest is complete,
we conduct radiation testing on all ingredients.
The results are published on our website and social media.
We also test the water in Kishiwada, where our workshop is located.
Warning
Crops grown with deep dedication contain more than nutrients.
They carry Sweets made from such ingredients may have unexpected side effects
including a quiet sense of well-being.
Our Sweets
Mochisho Shizuku – Classics
Mochisho Shizuku – Seasonal Sweets
