Traditional mochi production
Traditional mochi production (餅を搗) The traditional Mochi production is called Mochitsuki (餅つき) or ((餅を搗). Originally posted 2017-09-27 07:24:00.
Bota Mochi / Ohagi Bota Mochi is called this Wagashi in spring; Ohagi (おはぎ), in the autumn. They belong to the Namagashi variety. It is filled with sweet filling, covered with rice and rolled in a sweet sugar mixture. Bota Mochi (牡丹餅) will be served at Haru No Higan on 23 March. This is the vernal […]
Hakuriki-ko (薄力粉) Since I am going to deal with Ukishima next, I would like to go to Hakuriki-ko. Hakuriki-ko is a type of wheat flour. Wheat flour is referred to in Japanese as komugiko. Originally posted 2017-11-14 02:17:00.
Equinox: O-Higan The O-Higan (お彼岸), the equinox is a Buddhist festival. This festival is celebrated in Japan in spring (Haru no Higan) (23 March) and in autumn (Aki no Higan) (23 September). Originally posted 2017-10-28 04:19:00.
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Dann spendier der Autorin einen Kakao!