This is Buzz showing off how gooey the mochi is. He says he is happy to keep this ritual just once a year.
2 cups cooked azuki beans (one 15oz/425g can)
1/2 cup sugar
1 tablespoon honey
Four 2-inch square mochi (rice cake)
Pinch sea salt
In a medium pot add the beans, sugar and honey along with 1 cup water. Bring the mixture to a boil and cook the beans over low-medium heat for about 25 minutes, stirring from time to time with a spatula.
Cook the rice cake over very low heat until tender. Add the cakes to the azuki bean soup and cook 2 minutes. Divide the rice cake and bean soup into four small bowls. Serve the soup with a pair of chopsticks.