There is a wagashi (Japanese confection) that has two names....some call it ohagi and some call it botamochi.Sticky rice covered with sweet bean paste. The one that I had recently had a sweet strawberry in the center.
Apparently, this mochi is offered to ancestors during O-higan or during the equinoxes.
During the Spring equinox, some call it Botamochi and during the Autumn equinox some call it Ohagi. Sometimes you can find them covered with kinako (soy bean powder) or goma (sesame seeds).
Some people say that the difference between the two names are whether koshian (smooth sweet bean paste) or tsubushian (chunky sweet bean paste) is used.
Some say that the difference is whether mochigome (glutinous rice) or uruchimai (non-glutinous rice) is used to make the treat.
And yet others say that the difference is in the size of the treat.
Whichever theory you decide to follow, one thing is sure, it is delicious.
Yummy!
ReplyDeleteLast week at the farmer's market I bought the strawberry mochi with dark chocolate coating the strawberry and I am officially craving it again. ;-)
ReplyDeleteThanks Laura :)
ReplyDeleteOoh covered with dark chocolate sounds delicious, Deb :) I've never had that version before!
Take care you two.
Kat
This is an interesting food~have never seen it, but love stckie rice!
ReplyDeleteIf you like Japanese sweets Jann, you'll like this too :)
ReplyDeleteTake care.
Kat
Probably the one thing I miss most about Hawaii is having fresh made mochi treats like this. All we can find here are frozen. Thanks for sharing your treat!
ReplyDeleteI miss the plate lunches Manju :)
ReplyDeleteTake care.
Kat
Botamochi are made for the spring equinox and the ohagi during the fall equinox, the two festivals are part of Buddhist believes, praying for the souls of their ancestors.
ReplyDeleteThe name, ohagi, came from autumn flower, hagi (bush clover.) Traditionally, sweet rice balls made during the spring equinox are called botamochi named after the spring flower, botan.
Thanks Morgentau!
ReplyDeleteTake care.
Kat