Botamochi

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Botamochi
Ohagi Botamochi.jpg
Type Confectionery
Place of origin Japan
Main ingredients Sweet rice, sweet red bean paste
Variations Ohagi
Cookbook:Botamochi  Botamochi

Botamochi (ぼたもち or 牡丹餅?) are a Japanese sweet made with sweet rice and sweet azuki (red bean) paste. They are made by soaking sweet rice for approximately six hours. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice.

A very similar sweet, ohagi (おはぎ?), uses a slightly different texture of azuki paste, but is otherwise almost identical. It is made in autumn. Some recipe variations in both cases call for a coating of soy flour to be applied to the botamochi/ohagi after the azuki paste.

The two different names are derived from the Botan (peony) which blooms in the spring and the Hagi (Japanese bush clover or Lespedeza) which blooms during autumn.

Botamochi is the modern name for the dish Kaimochi (かいもち) mentioned in the Heian Period text Uji Shūi Monogatari (宇治拾遺物語).[citation needed]

References[edit]