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A couple dries colorful mochi as a step in making arare bite-size rice crackers in the town of Shika, Ishikawa Prefecture, on Monday. Kunio Shirayama, 78, and his wife, Fusako, 79, cut mochi into 1-centimeter cubes and dry them in wooden boxes, turning them once every three days. After about six weeks, when it is dry, the mochi is baked. The crackers, called Noto Shika Arare, are popular for their salty-sweet taste derived from sugar and soy sauce, and will go on sale from March.
