This article needs additional citations for verification. (August 2009) (Learn how and when to remove this template message)
|Type||Confectionery, Rice cake|
|Place of origin||Japan|
|Main ingredients||glutinous rice, rice, sweet red bean paste|
|Cookbook: Botamochi Media: Botamochi|
Botamochi (ぼたもち or 牡丹餅) are a Japanese sweet made with glutinous rice, rice (ratio of 7:3, or only glutinous rice) and sweet azuki paste (red bean paste). They are made by soaking glutinous rice mixed rice (or only glutinous 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 eated as sacred food as offering during the weeks of the spring and the autumn Higan in Japan.
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 proverb Tana kara botamochi (棚からぼたもち), literally "a botamochi falls down from a shelf", means "receiving a windfall", "a lucky break".
|Wikimedia Commons has media related to Botamochi.|
- "岡山県備前市 Bizen Pottery and Its Beauty -Bizen City". City.bizen.okayama.jp. Retrieved 2017-04-02.
- "備前焼の焼き色 | 備前焼じゃ". Bizenyakija.com. Retrieved 2017-04-02.
- "How To Make Anko (Red Bean Paste) • Just One Cookbook". Justonecookbook.com. 2012-03-12. Retrieved 2017-04-02.