'Ohagi' belong to a family of sweets made from glutinous rice covered in bean paste. Each season they change (slightly) in texture and look.

Seasonal names:
spring= botamochi (牡丹餅)
summer= yofune (夜舟)
autumn= ohagi (御萩)
winter= kita-mado (北窓)

#autumn #ohagi

4) HAGI

Hagi (萩), mentioned numerous times in the Man'yōshū (万葉集), is one of the great symbols of Autumn.
Representing bashfulness, affection and a meditative spirit, the flower lends its name to 'ohagi' (おはぎ), a sweet of red beans served around the Autumn Equinox (お彼岸).

#ohagi #萩 #おはぎ

As offerings, it is said that botamochi were made as a prayer for fertility (and a successful growing season) and ohagi in thanks for the harvest🌾

Long held to be an auspicious colour, the deep-red of the cakes was believed to console ancestral spirits and offer protection🙏

#ohagi #botamochi

Botamochi and ohagi are popular during the equinoctial weeks, when they are made as sacred offerings and enjoyed as tasty snacks.
Glutinous rice is soaked, cooked and formed into a ball. Around this ball a thick sweet bean paste is packed on.

#ohagi #おはぎ #equinox #autumn

Less well known are the summer and winter versions of ohagi, available around the solstices.

Seasonal names for ohagi:
🌸spring = botamochi (牡丹餅 'peony')
⛱️summer = yofune (夜舟 'night boat')
🎑autumn = ohagi (御萩 'bush clover')
🌨️winter = kita-mado (北窓 'northern window')

#ohagi #おはぎ #wagashi

Botamochi (牡丹餅) and ohagi (おはぎ) are popular during the equinoctial weeks, when they are made as sacred offerings and enjoyed as tasty snacks.

Glutinous rice is soaked, cooked and formed into a ball. Around this ball a thick sweet bean paste is packed on.

#ohagi #botamochi #Japan #sweets #equinox