Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

Trip adviser facebook Google map instagran youtube

Virtual Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 14(Tue) 10:00-11:00

    Tsukemen Soup

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 14(Tue) 19:30-20:30

    Tsukemen Soup

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 15(Wed) 19:30-20:30

    Gyoza

See all

In-person Class Schedule

See all

Botamochi/Ohagi

Categorised in: | Link of this article


Botamochi/Ogahi is a popular Japanese sweets that is made of steamed glutinous rice wrapped with red bean paste.
Yellow one is dried soy bean powder called KINAKO. We don’t use dairy products and egg, so this is Japanese vegan sweets as well.

Traditionally, we eat this sweets twice a year in Japan. When we eat in Spring, this is called Botamochi. It is said that its name comes from the peony (Botan in Japanese) since the shape of red beans were used as a peony flower. We cover the rice with smooth red bean paste and the shape is oval.

In Autumn, this is called Ohagi. It is said that its name comes from the bush clover (Hagi in Japanese) since the shape of red beans were similar to bush clover. So, we use coarse bean paste and the shape is circle/round.

My family love this sweets snd it’s easy snack, so I make all year round!

Display mode

Virtual Class Schedule

See all

In-person Class Schedule

See all

Recipe App

Photo

see all

Instagram

See more photos