Today I unpacked rice cake from the package and prepared rice cake soup, oshiruko. 
This is Buzz showing off how gooey the mochi is. He says he is happy to keep this ritual just once a year.
Oshiruko
4 servings
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.
As the rice cake cooks, it becomes tender and swells like a baloon.
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.
