Rice

Ohagi: The Best Partner Of Green Tea

Japanese traditional sweets are often related and tied to the specific customs or holidays. ‘Ohagi’ is the one for the event called ‘Higan’ which is celebrated upon the spring and autumn equinox. Ohagi is otherwise called ‘Botamochi’ in some regions. Some people say that the one made in spring time is called Botamochi and the one made in autumn shall be called Ohagi, though both are actually identical. It is said that the distinction of the names came from the names of flowers characterise each season. It’s made from sticky rice which is half-way pounded after steamed. Then the rice ...

Japanese staple food is rice, but brand new rice has special worth.

 

Japanese as ‘Rice people’ put extreme high value on new crop of rice every year. Harvest starts from the southern part of Japan from early August and the frontier winds up towards the north; Hokkaido at last will enjoy its time in October. Thanks to the highly-controlled storage system, despite the fact that Japan affords only one harvest a year in the most part of the country, the quality of rice is kept very high in standard all year round. You could hardly observe any degradation among the rice of one year old. They taste fresh enough.   Yet new ...

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