People drive from all over the Big Island for the now world famous mochi that have been made here for the past 25 years (keep in mind that they’re not open on Sundays or Mondays). Helmed by Nora Uchida and her aunt, Tomi Tokeshi, they make mochi as Uchida’s grandmother did, preserving not only the recipe but the culture of the Japanese in Hawaii, too. The treats are delicious and beautiful, and as one would expect, the flavors are a mix of local and far-flung: You’ll find lilikoi (passionfruit), pineapple, persimmons, ginger, etc.; they also stuff the traditional white rice flour with fresh strawberries, which sadly can’t be transported to the mainland.

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