bobby okamura: we're in 110th year of operation. started by our grandfather back in 1906 and it continued on to our--my dad and--mom that got the all the--many years. and now me and my brother are third generations to take over. so it's 100--110 years december 2016. ke took us back to the kitchen for a peek at their morning routine. bobby: previous night, we sold the rice, the sweet rice. and the following morning, we loaded up close to 8 pounds of rice to the wooden containers that steam for possibly 30 to 40 minutes to cook. and after it's cooked, we have a--we put it in our mochi machine--that time--for probably 3 to 4 minutes. and after it's in the machine and eventually, it forms into one big ball and then we cool it off from the machine to our table, our prep table. then from there, it's formed into whatever mochi that we were making for that day, whether it be something like this-- or komochi, which is sold for our customers usually 10 to 14 pieces to a pound. mike: now, while benkyodo mix moche jai all nese size resembling k