Please refrigerate the product once received and consume the product within 3 days from delivery.
Also known as botamochi, hokkai ohagi rice cakes covered in red bean paste are authentic Japanese rice balls made with mochi rice (glutinous short-grain rice) and anko (red bean paste prepared from azuki beans and sugar). Since these tender and sticky confections are typically eaten during autumn in Japan, they represent gratitude for the blessings of the harvest. Characterized by their predominantly sweet flavor profile, these soft and chewy indulgences have a beautiful red appearance and round shape.
There has been a particular fondness for rice cultivation in Japan since ancient times, and it’s believed that mochi culture developed alongside it. Perceived as a symbol of good luck, prosperity, health, and happiness, mochi is a delicacy typically enjoyed on New Year, though it’s prepared year-round. The concept of this Japanese confection is simple: mochigome (short-grain glutinous rice) and various fillings of your choice. The desired texture is achieved by steaming and pounding sticky rice. Some of the most prominent mochi flavors include mame daifuku (stuffed with red bean paste), yomogi mochi (earthy flavored mochi mixed with mugwort), sakura mochi (pink-colored mochi enrobed with sakura cherry blossom leaf), etc. You can discover all sorts of the world’s best rice cakes & mochi in our expertly curated collection at Yummy Bazaar.
Ohagi rice cakes covered in red bean paste make a lip-smacking accompaniment to a cup of your favorite Japanese tea, such as matcha, sencha, gyokuro, and kukicha.
Due to the perishable nature of the product, we do not accept returns.
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Ingredients: Bean Jam(Red Beans, Sugar, Hydrogenated maltose Syrup, Hydrogenated Starch Hydrolysate), Water, Glutinous Rice, Sugar, Trehalose, Sorbitol, Sodium acetate, Glucono Delta-Lactone, Sodium Citrate, Citric acid, Glycine, Hydroxypropyl Methyl cellulose, Enzyme(Beta-Amylase(Soybeans)). Contains soybeans
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Product Weight: 6.3 oz (180 g)
- Product of Japan
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