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Wisdom Home-Town Restaurant

Osaka Chef: Anonomous (Recipe by Ms. Kanazawa)


[Ohagi] Recipe 1) Cook 100% mochi rice. 2) Cut cooked rice with a rice spatula and cool. 3) Make a small ball of rice and cover it with lumpy sweet bean paste (tsubu-an).	[Sakura Mochi (Kansai Style Cherry Blossom Mochi) 」 Recipe 1) Steam 100% mochi rice. Add a little hot water and steam again. 2) Mix sakura pink food coloring with sugar to make rice pink. 3) Mix sugar with steamed rice and let sit. 4) Put rice around soft smooth sweet bean paste (koshi-an) and wrap in a cherry blossom leaf.

Memo
[Ohagi]
This dish is called "botamochi" and "ohagi." "Botamochi" tend to be a bit larger than "ohagi." Ohagi can be found throughout Japan. Each household as well as restaurants are said to each have their own flavor. Particularly eaten during times of celebration like higan and o-bon.

[Sakura Mochi] In the old days this dish was only eaten during the cherry blossom season, but now it can be made at any time (they sell packaged salted cherry blossom leaves). At some restaurants persistant at keeping tradition they only sell sakura mochi in the spring. Originally it is said that temples were troubled by the number of cherry blossom leaves so they thought of this way to use them.

How was it?
[Ohagi]
It tastes like an in-side-out manju! Delicious. People tell me Americans have a sweet tongue but Japanese sweet beans have a sweetness all their own.

[Sakura Mochi]
It tastes like an onigiri (rice ball) with sweet bean paste in it. Most sakura-mochi is pounded together but this sakura-mochi is just like a regular onigiri, only it is sweet and pink.

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