Try pounding some mochi with a mortar and pestle!
The glutinous rice used to make the mochi here is made with the fresh spring water from Imajo in Minami-Echizen. The freshly pounded mochi is unbelievably chewy and delicious.
Toppings available (extra fee) are grated daikon radish and kinako powder.
April to November
Mochi pounding (around 30 pieces for each portion) Plain white mochi: 2,780 yen Tochi-mochi (Japanese horse chestnut mochi): 5,440 yen Yomogi-mochi (Japanese mugwort mochi): 3,260 yen Mame-mochi (Bean mochi): 3,140 yen If eating on the spot, toppings of grated daikon radish and kinako are available for 110 yen per person.