Ohagi

A type of mochi confectionery. A female term for Hagi mochi. Also called botamochi. Equal parts of glutinous rice and non-glutinous rice are mixed and cooked, roughly pounded, rolled into balls, and sprinkled with soybean flour, bean paste, ground sesame seeds, etc. Botamochi was made in spring and ohagi in autumn, or bean paste ones were botamochi and soybean flour ones were ohagi, and they were also classified by color, but now they are called ohagi or botamochi throughout the spring and autumn. Mainly a confectionery for the equinoctial week.

[Fumio Sawa]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

餅菓子の一種。萩餅(はぎのもち)の女房詞(ことば)。ぼた餅ともいう。糯米(もちごめ)と粳米(うるちまい)を等量に混ぜて炊き、粗くすり搗(つ)いて丸め、きな粉や餡(あん)、すりごまなどをまぶしたもの。春つくるのがぼた餅、秋つくるのがおはぎ、あるいは、餡ものがぼた餅、きな粉がおはぎと、色合いによる区分けもされたが、現在は春秋を通じおはぎともぼた餅ともいう。おもに彼岸(ひがん)の菓子。

［沢　史生］

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