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

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 22(Wed) 10:00-12:30

    Home Meal Set

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 30(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 10(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 18(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 20(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 21(Fri) 10:00-12:30

    Ramen & Gyoza

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Ohagi & Botamochi

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Ohagi (おはぎ) is made by wrapping sweet bean paste with glutinous rice cake or, conversely, by rolling glutinous rice cake into a ball and wrapping it with sweet bean paste. It is an indispensable food for offerings on the far shore, and seems to be a Japanese confectionery that has been familiar to people since ancient times.

In addition, it is called “Ohagi” on the autumnal equinox when hagi flowers bloom, and “Botamochi” on the spring equinox when peony flowers bloom. It is interesting that the names change depending on the time of year.

Ingredients (6 pieces):

1.5 cup Gutinous rice
2 cup Water
Salt, to your taste
300g Anko (sweet red bean paste)
3 Tbsp Kinako (soy bean flour)

Directions (6 pieces):

1. Wash the rice until the water becomes clear. Add water, salt and steam rice with the rice cooker. When it’s done, gently mix the rice and let it leave for 10 minutes to set.

2. Crush the rice with stick moistening with water until it becomes half way mush. 

3. Use the cellophane and spread the Anko paste. Take the proper amount of rice and shape it into a ball. Place the rice ball in the middle of Anko paste and wrap them. 

4.

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