#naomi_jp_cooking #recipe #botamochi #sweetredbean #牡丹餅
Today, I introduce Japanese spring confectionary, BOTAMOCHI. BOTAMOCHI’s BOTA is derived from the name of flower, Botan (Peony) that blooms in spring. Botamochi is eaten during the Spring Ohigan period.
Ohigan is a weeklong Japanese holiday for self-reflection and honoring one’s ancestors. Also called Higan-e or Higan, it is celebrated in Japan at both the spring and autumnal equinoxes, when the days and nights are of equal length. This time of seasonal transition is when the distance between the world of the living and the world of the dead is thought to be shortest. Ohigan translates as “crossing over to the other shore,” meaning nirvana, the Pure Land, or the realm of deceased loved ones.
OHAGI, on the other hand, which is completely same recipe with Botamochi, it is eaten in Autumn. OHAGI also derived from the flower Respedeza which blooms during Autumn Ohigan period. This year, Shunbun, Vernal Equinox day is March 21. Why don’t you make Botamochi to celebrate incoming of Spring?
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Ingredients (Served for 2)
　　　1 us cup =250cc 　
★be careful it’s NOT 200cc!!
1 tbs =15cc
　　 1 tsp =5cc
Sticky rice (Glutinous rice)　150g/ 1 rice cup
Red bean(Japanese Azuki bean) 150g/ 1 rice cup
Sugar 150g/ 1 rice cup or less up to 90%
Salt 2 pinches
Water for cooking rice 180cc (plus 1 tbsp, if you prefer soft mochi)
Water for boiling azuki, red beans more than 600cc (3.5 us cups)
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