3,700 Guests Celebrated the New Year at JANM’s Oshogatsu Family Festival

On January 7, 2024, JANM welcomed 3,700 guests to ring in the Year of the Dragon at its annual Oshogatsu Family Festival. Families and guests of all ages celebrated 2024 with fun activities, musical performances, a scavenger hunt, and free Museum admission all day to see The Bias Inside Us (through January 28), Glenn Kaino: Aki’s Market (now extended through February 11), The Interactive StoryFile of Lawson Iichiro Sakai, and Common Ground: The Heart of Community.

Oshogatsu kicked off with dance performances by the Nippon Minyo Kenkyukai, Hoshun Kai, an all-volunteer Japanese folk dance group in Los Angeles’s Little Tokyo that preserves the traditions of Japanese folk dance while introducing contemporary interpretations of those same dances. Their performances were dedicated to the late Hashimoto Hoshunbi Sensei and included folk dances about entertainment, fishing, and coal mining. The “Tanko-bushi” or coal miners’ song was especially interesting because the dancers explained that the dance steps symbolize digging for the coal, shoveling it over your shoulder, looking back to check the mine, and pushing the mine cart forward.

Cold Tofu, the nation’s longest-running Asian American improv and sketch comedy group, regaled the crowd with four improvised skits based on the audiences’ suggestions. In Standing, Sitting, Squatting, Leaning, four comics created different scenes with the theme of birthdays while assuming one of the four postures. In Pillars, two young volunteers helped three comics ad-lib a story set at the Parthenon using their suggestions, and in Pop-Up Storybook, four comics improvised a story called “The Velvety Dragon.”

“That book will be available in the JANM lobby at the end of our show,” joked the emcee, Mike Palma.

Longtime volunteer Hal Keimi led a beginner taiko lesson with children and adults of all ages. From children under seven years old to adults in their sixties and seventies, everyone had fun following Keimi’s lead on the drums. Guests also enjoyed Kodama Taiko’s unique mochitsuki demonstrations. The best part? Learning to make freshly made mochi!

Thank you for celebrating the new year with us! We hope that we will see you at our next family festival. Sign up for our email list or follow us on social media to learn about upcoming family festivals.

Photo captions and credits:
Guests explore
Aki’s Market and The Bias Inside Us, watch Cold Tofu and Shan the Candyman, go on a scavenger hunt, and make paper crafts. Photos by Joe Akira, Kazz Morohashi, Doug Mukai, and Richard Watanabe.

Hal Keimi leads a taiko lesson for all ages. Photos by Kazz Morohashi and Mike Palma.

Nippon Minyo Kenkyukai embellish their dances with fans, sashes, and castanets, and lead a Tanko-bushi dance lesson. Photos by Joe Akira, Ben Furuta, and Tsuneo Takasugi.

Kodama Taiko performs their traditional and unique mochitsuki (Japanese rice pounding ritual) for a cheering crowd. Photos by Doug Mukai and Mike Palma.

Mochitsuki: A New Year’s Tradition

Crafts with FamilyOn Sunday, January 5th, celebrate the New Year and the Year of the Horse at our Oshogatsu Family Festival from 11AM to 5PM.

Ring in the New Year with a fun-filled day of arts ‘n crafts, food, exciting cultural activities, and performances! FREE ALL DAY!

One of the traditional Japanese customs that JANM will be celebrating is mochitsuki—the pounding of mochi or rice cakes, which is essential to the “Oshogatsu” or New Year’s celebration.

Kodama Taiko Mochitsuki 4Mochitsuki is an annual custom kept by many Japanese American households and communities. It is traditionally an all-day event which requires many hands, long hours, and physical labor, but is also a time of fellowship and socializing with friends and family.

Mochitsuki usually begins the day before, with the washing of the mochigome (sweet glutinous rice) and is left to soak overnight in large kettles or tubs. Early the next morning the mochigome is ready to be steamed in the seiro—wooden steaming frames. Three or four seiro are stacked one on top of the other and placed over a kettle of boiling water.

Kodama Taiko Mochitsuki 2After the rice is cooked, it is dumped into the usu, or mortar, made from a wood stump, stone or concrete form. The hot cooked rice in the usu is pounded with a kine or wooden mallet. With enthusiasm and force, the mochi is pounded until the mass of rice is smooth and shiny, with no discernible individual grains of rice. An essential participant in the pounding is the person assisting who quickly darts his or her hand into the usu and turns the rice before the next rhythmic pound.

Mochi Samples

The smooth, consistent mass of mochi is turned onto a cloth or paper covered table, already spread with a thin layer of mochiko (sweet rice flour). This makes the sticky mass easier to handle. An adept person pinches off small portions of the steaming hot mochi for others, who quickly form them into flattened bun shapes with their hands. The formed mochi is then set aside to cool and is ready to eat.

Kodama Taiko Mochitsuki 5

 

Be sure to visit JANM on Sunday, January 5th 2014 to watch Kodama Taiko perform their unique Mochitsuki performance at 2:30PM or 4PM. Watch as Kodama Taiko combine the age-old tradition of pounding mochi (sweet rice) with the sounds of taiko. This energetic performance is customary during the Japanese New Year’s Oshogatsu. Then stick around to sample the delicious mochi afterwards!

 

For more information on JANM’s 2014 Oshogatsu Family Festival and the complete schedule, please visit: janm.org/oshogatsufest2014

We hope to see you there!

* * * * *

Check out these stories about mochitsuki on our Discover Nikkei site:

Mochitsuki Tradition: Mochi Making the Old School Way (San Francisco, CA)
By Soji Kashiwagi

Mochitsuki: Taking the (rice) cake (Michigan)
By Frances Kai-Hwa Wang

Mochitsuki (Toronto, ON, Canada)
By April Sora

PHOTOS: Celebrating Mochi-Tsuki Mochi Day in Chicago (Chicago, IL)
Chicago Japanese American Historial Society

VIDEO: Mochitsuki at Heart Mountain (Wyoming)
B&W home movie footage of mochitsuki taken at the Heart Mountain concentration camp in Wyoming during WWII. From the Naokichi Hashizume Collection at JANM.

Photos by Daryl Kobayashi, Richard Murakami, Russell Kitagawa, Tsuneo Takasugi, and Caronline Jung.

Tsukemono, Bento, and Mochi — Oh My!

Cooking instructor Sonoko Sakai will be making bento boxes. (www.cooktellsastory.com)

If you’ve ever dreamed of being an Iron Chef but never got past making onigiri, we have a workshop—or three—for you! Come brush up on your Japanese cooking skills on Saturday, July 6, from 11:30 AM to 2:30 PM. The cost for all three workshops is $70 members, $80 non-members.

First, Yoko Issai will teach you how to make tsukemono, or traditional Japanese pickles. Yoko grew up in a Japanese foodie family, using what she learned from them to become a successful cooking instructor. Then, discover how to make your family the envy of the lunchroom with one of Sonoko Sakai’s bento boxes.

Finally, don’t miss a mochi tasting with baker Jenn Fujikawa!  In this free with admission workshop, Jenn will also discuss (and sign copies of) her new cookbook Mochi: Recipes from Savory to Sweet!. 

Not only will this class be loads of fun, but you’ll also walk away with three new and impressive dishes!

RSVP early, 15 students max. For all classes, workshops, and food tours, pre-payment is now required to hold your space. Please call 213.625.0414 or download the pre-payment form. Cancellations must be made 48 hours in advance or no refund will be issued.

Itadakimasu! A Taste of Nikkei Culture

2 weeks left to submit Nikkei food stories!

Itadakimasu! A Taste of Nikkei CultureThere’s just 2 weeks left before the September 30, 2012 deadline to submit your Nikkei food stories for our special Discover Nikkei Itadakimasu!

You don’t have to be a professional or aspiring writer to participate. The most important thing is that you share your story and be included.

English, Spanish, and Portuguese articles should be about 600–1,200 words. Japanese articles should be about 800 to 1,800 characters. The full submission guidelines are available online: http://5dn.org/itadakimasu

All stories that meet our guidelines will be published on our DiscoverNikkei.org website. Plus, our editorial committee will be selecting their favorite stories to feature, translate into all of our site languages (English, Japanese, Spanish, and Portuguese), and selected stories will be printed on our partner Nikkei publications.

Deadline to submit stories for Itadakimasu! is September 30, 2012 at 6pm (PST).

 

Since our last update a couple of weeks ago, we’ve published 3 more Itadakimasu stories online with more waiting to be published:

Mochi and Me by Ben Arikawa

Food for Life: Nice Rice by Gil Asakawa

ブラジルのおかきと“ウメボシ” by Naomi Kimura (in Japanese & Portuguese)

Read all 17 Itadakimasu stories >>

Ben Arikawa reveals a shocking confession about his mochi tastes

 

Naomi Kimura's story about okaki and umeboshi in Brazil

Wagashi Workshop Reviewed

Back in November, JANM was honored to host wagashi* master, Chikara Mizukami from Tokyo, for his first Los Angeles visit. This special occasion began in the Tateuchi Democracy Forum where Mizukami sensei and our favorite food writer, Sonoko Sakai, discussed the over 1,400 year art of wagashi making including its inspiration from nature, Japanese poetry, and even modern day architecture.

After the lecture, we moved to a classroom for an intimate hands-on workshop. The sold out workshop was filled with excited participants—one student had traveled all the way from Minnesota to attend this rare event (Smart man!). We learned how to create two confections out of the sweetened bean paste made from both white and red azuki beans. No rice was used in this school of wagashi.

It was a bit of a struggle to make the wagashi look remotely like sensei’s samples (see photos). Our own Vicky Murakami-Tsuda’s husband Russel T. had a lot of potential—to become an apprentice. Sensei mentioned that the maximum apprenticeship would last four years. Hmmm, something to ponder.

Sensei's Samples

The Apprentice's

 

 

 

 

 

 

After all that hard work, we were rewarded with bowls of lightly frothy matcha to drink, complimenting our wagashi creations. Delicious!

 

Being able to take lessons from Mizukami sensei was a privilege and incredibly special. But the other details from the workshop were wonderful as well. I can’t tell you how beautiful everything was—the various samples of wagashi from Mizukami sensei’s Tokyo shop, Ikkoan; the simple wooden tools used to shape the confections; the big bowls filled with that intensely green matcha; and Sonoko’s simple yet gorgeous autumnal display of leaves and branches. What a wonderful experience. Hopefully, Mizukami sensei will return to JANM, and we will have the privilege of hosting him again. I know it would be another sold out event!

Sensei's Inspiration?

 

*Wagashi is a traditional Japanese confectionary, usually offered with hot tea and made of azuki beans and other plant-based ingredients.

Photos by K Doi