Botamochi

Botamochi is a traditional Japanese confection made from glutinous rice and sweet azuki bean paste. It is a type of wagashi, a category of Japanese confectionery often served with tea. Botamochi is typically round and coated in anko, a sweet paste made from mashed azuki beans. The exterior can be smooth or slightly textured.

The preparation involves steaming glutinous rice, which is then pounded into a sticky mass. Small portions of this rice are then shaped into a ball and coated with the anko. Variations exist where the anko is pressed directly onto the rice, or the rice is wrapped within the anko. Sometimes, kinako (roasted soybean flour) or sesame seeds are used as an alternative coating.

Botamochi is particularly associated with the spring and autumn equinoxes, known as Higan. During these times, it is customary to offer botamochi at Buddhist altars as a memorial food for ancestors. The name "botamochi" itself is believed to be derived from the blooming of the peony flower (botan) in spring. In autumn, a similar confection is called ohagi, though the distinction is primarily seasonal and regional. The texture of botamochi is soft and chewy, with a contrasting sweet and slightly grainy texture from the bean paste. It is a popular seasonal treat enjoyed across Japan.