Ohagi & Botamochi

Sep 22, 2019 | Autumn, Recipes, Spring | 0 comments

Top row from left:  kuro goma (black sesame), kuromai (black rice), umé  (plum), shiro adzuki  (white beans). Bottom row, from left: kinako (toasted soy flour), ao nori  (green sea herb) zunda (édamamé fresh green soybeans), adzuki (red beans).

Special Seasonal Sweets:

Ohagi & Botamochi お萩・牡丹餅

Twice a year  — once in March, once in September — day and night are about equal in length. Many cultures treat these equinox days as special; Japan has given recognition to the spring (vernal) and fall equinox since ancient times though the creation of a national holiday to celebrate Autumnal Equinox Day (Shūbun no Hi 秋分の日) and Vernal Equinox Day (Shunbun no Hi 春分の日) is fairly recent (1948).

These equinox days fall within a period of time known as Ohigan お彼岸 during which special sweets are typically placed as an offering to ancestral spirits on household alters. The sweets are then enjoyed by family members.

In the spring when peonies (botan 牡丹) are in bloom the plump sweets go by the name of botamochi because they resemble that flower. In the fall the same sweets are called ohagi お萩 because of their resemblance to autumnal clover called ohagi.

A classic assortment of toppings: chunky bean fudge, toasted soy flour, crushed black sesame.

DOWNLOAD recipe

The classic version of ohagi and botamochi sweets is made from lightly pounded rice (a combination of ordinary uruchimai table rice and mochigomé sweet-sticky rice) and fudge-like sweet adzuki bean paste.

Some of the sweets have a center of lightly pounded rice wrapped in bean fudge while others have a bean fudge center cloaked in pounded rice. These latter kinds are then dusted with kinako toasted soy flour or toasted-and-crushed kuro goma (black sesame).

Join the conversation. Leave a comment or ask a question below.

0 Comments

Submit a Comment

Foxy Fried Tōfu

Foxy Fried Tōfu

Foxy Fried Tōfu Japanese culinary culture is filled with references to foxes and their fondness for abura agé (fried tōfu). Names of dishes made with fried tōfu will often allude to this fox connection. Sometimes you see the word itself, kitsuné (fox) as part of the...

Seven Good Fortunes of Summer

Seven Good Fortunes of Summer

Photo from KANSHA © Copyright Leigh Beisch (Styled by Karen Shinto)夏の福神漬けNatsu no Fukujin-ZukéSeven Good Fortunes of Summer Named after the Seven Gods of Good Fortune, Shichi Fukujin, this pickle is made from an assortment of chopped vegetables with the addition of...

Cold Noodles Part Two: SOBA

Cold Noodles Part Two: SOBA

COLD NOODLES: Part TWOそば・蕎麦・SOBA Most soba noodles are made from 80% soba (buckwheat) flour and 20% wheat flour; these are known as hachi wari soba (literally 80% soba). If you wish to make your noodle dish gluten-free you will need to buy jū wari soba, noodles made...

Cold Noodles Part One: SŌMEN

Cold Noodles Part One: SŌMEN

Survival strategy for hot, humid days: Chilled Sōmen Noodles-on-the-rocks! DOWNLOAD information on buying, storing and cooking sōmen  and serving the noodles.© Photo by Leigh Beisch Styling by Karen Shinto ネバネバそうめん Slithery Sōmen Noodles Mouth feel (the way a food...

Explore

Archives