Make your contribution to the project, add an article. Find out how

Botamochi

From Mycitycuisine.org
Jump to: navigation, search


Botamochi 1.jpg

Botamochi (ぼたもち or 牡丹餅) are a springtime treat 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 been paste, called tsubuan, is hand-packed around pre-formed balls of rice.

The name derives from the Botan (peony) which blooms in the spring, the mochi part meaning sticky, pounded rice. Some recipe variations calls for a coating of soy flour to be applied to the botamochi after the azuki paste.

Botamochi is the modern name for the dish "Kaimochi (かいもち) mentioned in the Heian Period text Ujishui Monogatari (宇治拾遺物語).

Botamochi is famous for good luck and tend to be served in the vernal equinoctial week.

Photo Gallery

To add a photo, please follow this submit form.



References

Botamochi, en.wikipedia.org

Botamochi for spring, Ohagi for fall: Sweet Japanese rice and bean cakes, www.justhungry.com

Ohagi and Botamochi, www.nsknet.or.jp