I'll be up late tonight - I'm just starting on the Oshogatsu prep. 10 cups of mochi rice have been washed and set to soak until morning. Mushrooms have been prepped (no dessicant this year - yay!)
Next up, cleaning and parboiling the sato imo. Thank goodness for gloves - without them, I end up with a major case of itches and rash. A couple of years ago, I did try buying the frozen, all ready to go sato imo, but it just doesn't taste right.
