In the coldest part of the year in a town in central Japan, a small workshop is bustling with workers making “kakimochi,” a traditional dried rice cake snack.

The long process begins with boiling large quantities of rice, which are then pounded into a soft dough before being placed in a wooden mold.

After setting for three days, the dough is cut and hung up to dry.

Eight varieties in total including seaweed, herb and sesame flavors make for a colorful display.

Maintaining cold temperatures in the factory is essential for the dough to dry evenly, so workers wear plenty of layers to stay warm.

These snack artisans will produce four hundred-thousand pieces of kakimochi this year to be delivered to stores in March.