Volunteers at the Denver Buddhist Temple are busy sculpting balls of mochi in preparation for the upcoming 50th Denver Cherry Blossom Festival. The festival, set to take place this weekend, will feature thousands of mochi manju, a traditional Japanese dessert.
The kitchen at the temple was bustling with activity as women worked together to create the sweet treats. The mochi manju are made from steamed, sweetened rice flour filled with either red bean paste or white bean paste. Despite the possibility of experimenting with different fillings like fruit paste or jam, the tradition has stayed true to its roots with the classic sweet bean paste.
This annual tradition dates back to the 1970s when the original Nisei, children of Japanese immigrants, prepared for the first Cherry Blossom Festival in the city. Over the years, the responsibility of making mochi manju has been passed down through generations, with the current generation training the next.
The volunteers, who have grown up in the temple, now take pride in being the elders passing on their knowledge and skills to the younger members. The sense of community and tradition is strong as they work together to prepare for the festival.
As the Denver Cherry Blossom Festival approaches, the dedication and hard work of these volunteers shine through as they continue the legacy of creating these beloved mochi treats for the community to enjoy.
