★ Sep. 20, 2019 Toraya, Tokyo: ohagi ——– Rice balls coated with [upper] white bean paste ‘shiro-an’*

★ Sep. 20, 2019 Toraya, Tokyo: ohagi ——– Rice balls coated with [upper] white bean paste ‘shiro-an’*, [lower left] chunky-type sweet bean paste ‘tsubu-an’ and [lower right] strained-type sweet bean paste 'koshi-an’ mixed with muscovado (refined/partly refined/unrefined brown sugar) syrup. ——– A week in between the equinox day (in spring and autumn) is called ’(o)higan’, when Japanese people remember and commemorate the deceased (especially, ancestors), offering 'bota-mochi/ohagi’ to them. (Although, this sweet rice ball is so popular that a lot of confectioners make it throughout the year.) 'Ohagi’ is also known as 'bota-mochi’. The names 'bota-mochi’ and 'ohagi’ are derived from a spring bloomer 'botan (peony)’ and a autumn bloomer 'hagi (Japanese bush clover)’ respectively. ——– * Kanto/Chubu version. ——– #wagashi #japanesesweets #sweets #tea #teaceremony #chanoyu #food #foodie #dessert #beautifulcuisines #foodart #patisserie #cuisine #japan #japanese #matcha #tokyo #東京 #和菓子 #お菓子 #スイーツ #お茶 #抹茶 #茶道 #秋 #とらや #おはぎ https://www.instagram.com/p/B3A1NmugrGQ/?igshid=xlaqqhvqdspz -- source link

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