botamochi
Sign in to saveis a wagashi (Japanese confection) made with glutinous rice, white rice (ratio of 7:3, or only glutinous rice), and sweet azuki paste (red bean paste). They are made by soaking the rice for approximately 1 hour. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice. Botamochi is eaten as sacred food as offering during the weeks of the spring and the autumn Higan in Japan.
Key facts
- Prepared food.name
- Botamochi
- Prepared food.image
- Ohagi Botamochi.jpg
- Prepared food.image_size
- 300px
- Prepared food.country
- Japan
- Prepared food.type
- Confectionery, Rice cake
- Prepared food.main_ingredient
- glutinous rice, short-grain rice, sweet red bean paste
- Prepared food.variations
- Ohagi
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is a wagashi (Japanese confection) made with glutinous rice, white rice (ratio of 7:3, or only glutinous rice), and sweet azuki paste (red bean paste). They are made by soaking the rice for approximately 1 hour. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice. Botamochi is eaten as sacred food as offering during the weeks of the spring and the autumn Higan in Japan.
Another name for this kind of confection is , the origin and meaning of which is a subject of debate, with some saying that ohagi uses a slightly different texture of azuki paste but is otherwise almost identical. It is made in autumn and some recipe variations in both cases call for a coating of soy flour to be applied to the ohagi after the azuki paste.