Recipe Bota Mochi / Ohagi

Bota Mochi

Bota Mochi are small Mochiballs, which are filled and wrapped with a sweet mixture.

Mochigome – The Mochi rice

Mochigome – The Mochi rice

Finally comes the article! The correct rice! The Mochireis! I initiate a line of good on the subject of type of rice! I will introduce different Types of rice.

Mochigome (Oryza stativa japonica glutonisa) is a japanese round grain rice.

Rezept Marzipan

Da ich für das Füllen der Wagashi anstelle von roter Bohnenpaste Marzipan verwende, möchte ich ein kleines Marzipanrezept vorstellen:



This blog is for all Wagashine-curious and above all experimenting chefs!

What is Wagashi (菓子 菓子)?

Wagashi is a term for Japanese sweets. They are made of rice flour (from Japanese rice such as Mochigome), anko (red bean paste) and starch / gelling agent (Kudzu, agar agar). If necessary, additional nuts and cores are used in the production process.

This means that these sweets are vegan and without fat, since even the gelling agents are of purely vegetable origin. As a traditional dessert they are made of high quality. However, they should not exceed a mature kaki in their sweetness.

With this blog I want to document progress and failures. I do not claim to cook Japanese-style. But I would like to create tasty Wagashi, which can be cooked without having to spend hours on the search for the right flour. Recipes that can be made directly from the rice.

Ohagi - Botamochi


Cultural importance of Rice

Cultural importance of Rice

After the theme of rice cultivation, I would like to comment on the cultural importance of rice.

Rice is the staple food of Asia. In this way, it plays a central role in Asian culture. It is connected to religion and language.

Rakugan Mold

Rakugan Molds

Rakugan Molds are used to produce wagashi.

This wagashi are Higashi because of there low water content.
Rakugan are pressed, overthrown and dried in rakugan forms.