Botamochi ぼた餅

History and Origins

He's got an essential addition to the bank. On his shores in spring when the flower of the rose is blooming, it's called a "shoe" in autumn, but in Tochigi Prefecture, the term "wander" is common. Also, in the state, the rice and the ground-up mixtures of rice were made in many Japanese candy stores, but in the busy farmers who worked on the farm, they often simply put rice on rice and rice, and in that case the nickname was "crazy." It's essential to eat only when he is on shore, and to have a plate, and to have a bowl, and to have a bowl of soup, and to have a bowl of rice at night.

When It Is Eaten

The tadpole was eaten mainly during his shores and trays in spring fall. There is a custom of making special bowls of rice and rice that were falling down on the garden when the farmer in the province finished harvesting them.

How It Is Eaten

Mix rice with rice and wash it, soak it in water for about an hour, then cook it. It's good to mix the ratio of rice to rice in a pot at 7:3. I can make a cup of cooked rice over a cup of tea and fill the top with plenty of rice. If you want to roll it into a mold, you can move the raw rice into a ball and make a half bar of rice, each of which is half a pound, and then round it up.

Recipe

Ingredients

• 1 cups（150 g） glutinous rice
• 2 cups（300 g） rice (regular rice)
• 3 cups water
• Azuki bean paste: 400 g fresh bean paste
• Azuki bean paste: 200–280 g sugar
• Azuki bean paste: 160 ml water
• Azuki bean paste: a pinch salt

Method

1. Mix rice with rice, wash it, soak it in water for an hour, and then cook it.
2. I'll make you an aura. Put sugar and water into the pan, cook it, boil it, add 1/2 of the raw food, add the remaining 1/2 to it, and then practice the desired style. Add salt last.
3. We can put a single meal on a heavy box or container and spread out the garlic on top of it.
4. If you want to make it the shape of the wind, you have to put one rice into a mold. I'll wrap it in a wrap and wrap it in a wrap to make sure that it's covered in a bowl of rice.

More About Botamochi

Botamochi (ぼたもち or 牡丹餅) 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 ohagi (おはぎ), 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.

The two different names are, some people say, 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).

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".

The term is also used for a specific pattern of Bizen ware with two, three or five round marks, as if the marks of the small balls of rice cakes were left on the plate.

Text adapted from the English Wikipedia article Botamochi by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.