Japanese Food

Japanese wagashi (traditional sweets) reflect the beauty of the changing seasons, and one of the most well-known examples is botamochi. This springtime treat, enjoyed during Higan—a Buddhist period of remembrance observed around the spring and autumn equinoxes—is made by lightly mashing glutinous rice, shaping it into small rounds, and coating them with sweet anko (red bean paste). The name botamochi comes from the botan (peony) flower, which blooms in spring. In contrast, during Higan in autumn, the same sweet is called ohagi, named after the hagi (bush clover) flower of the season. While they are essentially the same confection, their names change according to the time of year.

Another seasonal difference lies in the type of anko used. In spring, botamochi is often made with smooth koshian (strained red bean paste) because red bean skins become firmer after winter. Meanwhile, in autumn, ohagi is traditionally made with tsubuan (coarse red bean paste), as freshly harvested red beans are softer and cooked with their skins intact. The gentle balance of the beans' natural sweetness pairs perfectly with the chewy texture of the rice, creating a simple yet uniquely Japanese taste.

Beyond their delicious flavors, botamochi and ohagi hold cultural significance in Japan, often served during Higan as a way to honor ancestors. In Yokosuka, you may find these seasonal delights at wagashi shops (Japanese confectionery stores) and supermarkets for a limited time. Be sure to try them and experience a taste of Japan’s seasonal traditions!