Rice 弁当・米飯類
おはぎ
もち米とうるち米を混ぜて蒸す、もしくは炊く。それを粗く潰して丸め、小豆を甘く煮た餡、きなこ、すりごまなどをまぶした菓子。通年食べられるが、彼岸には先祖の墓や仏壇にお供えする。この菓子は、春のお彼岸は牡丹餅、秋のお彼岸はおはぎと呼ばれる。
Ohagi sweet rice ball
Sticky rice and short-grain white rice that is either cooked or steamed, then pounded and shaped into a ball, and coated with sweet red bean paste, soybean flour, or ground sesame seeds. Although the dish is available throughout the year, it is offered to one’s ancestors on a Buddhist holiday. It is called “botamochi” in the spring and “ohagi” in autumn.