{"id":38315,"date":"2023-03-04T09:00:20","date_gmt":"2023-03-04T09:00:20","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e8%8a%b1%e3%81%b3%e3%82%89%e3%82%82%e3%81%a1"},"modified":"2023-03-04T09:00:20","modified_gmt":"2023-03-04T09:00:20","slug":"%e8%8a%b1%e3%81%b3%e3%82%89%e3%82%82%e3%81%a1","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e8%8a%b1%e3%81%b3%e3%82%89%e3%82%82%e3%81%a1","title":{"rendered":"sweet burdock and miso-bean paste covered with a thin layer of mochi"},"content":{"rendered":"<p><a href=\"https:\/\/agatajapan.com\/tokyo\/shop\/?&#038;shop_category%5B%5D=%E5%92%8C%E8%8F%93%E5%AD%90\">Japanese confectionery<\/a><\/p>\n<h1>sweet burdock and miso-bean paste covered with a thin layer of mochi<span class=\"ruby\">\uff08Hanabiramochi)<\/span><\/h1>\n<p><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e3%81%82%e3%82%93%e3%81%93\">red bean paste<\/a><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e3%82%82%e3%81%a1\">mochi (glutinous rice or other grain, sticky enough to make mochi rice cakes)<\/a><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e6%ad%a3%e6%9c%88\">New Year<\/a><\/p>\n<p>\n                  A semi-circular mochi cake eaten during the New Year&#8217;s holiday. It is made by wrapping a rounded piece of white gyuhi inside a thin, diamond-shaped pink mochi, white miso bean paste, and sweetened burdock root. It is also called hishihanabira mochi. The origin of the name &#8220;hishi-hanabiru-mochi&#8221; comes from a Heian-period court ceremony called &#8220;teething hardening&#8221;. In the New Year, there was a custom of eating a sweetfish (salted sweetfish used for New Year&#8217;s celebrations) and miso wrapped in rice cake &#8220;Zoni&#8221; at court to wish for longevity, which later became sweets and eaten at court. The burdock is a substitute for pressed sweetfish, and the diamond shape is a remnant of the shape of New Year&#8217;s rice cake. In the Meiji period (1868-1912), Urasenke began to serve it as a confectionery for the first tea ceremony, and it is said to have spread to wagashi shops nationwide.<\/p>\n","protected":false},"excerpt":{"rendered":"Japanese confectionery sweet burdock and miso-bean paste covered with a thin layer of mochi\uff08Hanabiramochi) red bean pastemochi (glutinous rice or other grain, sticky enough to make mochi rice cakes)New Year A semi-circular mochi cake eaten during the New Year&#8217;s holiday. It is made by wrapping a rounded piece of white gyuhi inside a thin, diamond-shaped pink mochi, white miso bean paste, and sweetened burdock root. It is also called hishihanabira mochi. The origin of the name &#8220;hishi-hanabiru-mochi&#8221; comes from a Heian-period court ceremony called &#8220;teething hardening&#8221;. In the New Year, there was a custom of eating a sweetfish (salted sweetfish used for New Year&#8217;s celebrations) and miso wrapped in rice [&hellip;]","protected":false},"author":1,"featured_media":34220,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4020,4915],"tags":[4175,4917,4921,5086,5099],"area":[],"class_list":["post-38315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-column-en","category-traditional-culture-dictionary-by-agatajapan-en","tag-wagashi-en","tag-agatajapan-traditional-culture-en","tag-shogatsu-en","tag-anko-en","tag-mochi-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=38315"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38315\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/34220"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38315"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}