Botamochi (ぼたもち or 牡丹餅) is a wagashi (Japanese confection) made with glutinous rice, regular rice (ratio of 7:3, or only glutinous rice), and sweet azuki paste (red bean paste). They are made by soaking the rice for approximately 1 hour. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice. Botamochi is eaten as sacred food as offering during the weeks of the spring and the autumn Higan in Japan.
|Type||Confectionery, Rice cake|
|Place of origin||Japan|
|Main ingredients||glutinous rice, rice, sweet red bean paste|
Another name for this kind of confection is ohagi (おはぎ), which the origin and the definition of is in argument but some people say uses a slightly different texture of azuki paste but is otherwise almost identical, it is made in autumn and some recipe variations in both cases call for a coating of soy flour to be applied to the ohagi after the azuki paste.
The proverb Tana kara botamochi (棚からぼたもち), literally "a botamochi falls down from a shelf", means "receiving a windfall", "a lucky break".
The term is also used for a specific pattern of Bizen ware with two, three or five round marks, as if the marks of the small balls of rice cakes were left on the plate.