Ingredients, dishes and drinks from Japan by Ad Blankestijn

Monday, September 26, 2011


Inside-out rice cake. おはぎ、お萩。

Normally, rice cakes are made with a filling of bean paste (an), either sieved (koshian) or unsieved (tsubuan). Here, the rice cakes are "inside-out," that is to say, the filling has become the coating and the rice (a mixture ordinary rice and glutinous rice) is on the inside.

Ohagi are named after the bush clover, which flowers in early fall, in the season of the Autumn Equinox (and the Buddhist festival of remembering the dead called Higan). Although they are available the year round, they have a special connection with this season. In spring, during the Spring Equinox (when the same Buddhist festival is celebrated), they are called "botan mochi" or "peony rice cakes" after a typical spring flower.

[Ohagi (Botan mochi)]