Ohagi/Botamochi(ohagi/botamochi)
red bean pasteBuddhist services during the equinoctial weekmochi (glutinous rice or other grain, sticky enough to make mochi rice cakes)
It is made by cooking glutinous rice or a mixture of glutinous and non-glutinous rice, pounding it coarsely, and then rolling it into a ball. It is called “o-hagi” when made on the autumnal equinox to honor the spirits of ancestors, and “botamochi” when made on the spring equinox. The kanji for “o-hagi” and “botan-mochi” are “gohagi” and “botan-mochi,” respectively, which are said to be named after the autumnal hagi flower and the spring peony flower, respectively.
