Mitsume no Botamochi (Sweet bean-filled rice cakes) ｜ Our Regional Cuisines

Ibaraki Prefecture

Mitsume no Botamochi (Sweet bean-filled rice cakes)

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Main lore areas

All of Ibaraki Prefecture
Main ingredients used

Glutinous rice flour, Short-grain rice, Red bean Paste

History/origin/related events

Mitsumeno Botamochi' refers to the large rice cakes eaten three days after the birth of the first child. There is a theory that the origin of Botamochi dates back to a time when it was difficult to obtain sufficient food, when mothers were fed large Botamochi made of nutritious glutinous rice and red beans to nourish their children immediately after giving birth. It is also said that there was a custom of distributing food packed in boxes to relatives and neighbors, greeting them as the baby was born. While this tradition was observed in many regions during the Edo period, it is currently limited to certain areas, including Ibaraki Prefecture (such as Kashima City, Kamisu City, Mito City), as well as some regions in Chiba Prefecture (Choshi City, Ichihara City), Kanagawa Prefecture, Aichi Prefecture, and others. In recent times, the practice of making 'Mitsumeno Botamochi' at home has become less common, and it is often purchased or ordered from traditional Japanese sweet shops.
Opportunities and times of eating habits

The parents on the husband's side usually prepare and serve it on the third day after the baby is born, but it may also be prepared by them or the mother's parents. The only time "Mitsume-no-Botamochi" is eaten or distributed to relatives is when the first child is born. It is not done after the second child.
How to eat

After cooking and Glutinous rice flour and Short-grain rice, spread them in a box without mashing or shaping, and then layer red bean paste on top. When eating, cut into bite-size pieces. "Sometimes, instead of using a box, three larger-than-usual round rice cakes (botamochi) are prepared. The most important thing about "mitsume no botamochi" is that it is large.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
In Ibaraki Prefecture, known as the leading rice-producing region in the Kanto area, the tradition of harvesting rice and red beans has been passed down from ancient times to the present day. Even now, this custom continues without interruption throughout Ibaraki Prefecture. Furthermore, 'Mitsumeno Botamochi' is also available at traditional Japanese sweet shops and similar confectionery stores.

RECIPE

Ingredients (4 servings)

Glutinous rice flour 300g
Short-grain rice 100g
Red bean paste 300g
Water 660cc
Black Sesame Seeds (or sesame seeds) 20g

How to cook

1. Wash rice well and Soak the rice in water for 15minutes, then cook it for 20 minutes. Rest 15 minutes after the heat is turned off.
2. Serve rice into a box, etc., and add sweet bean paste and black sesame seeds on top.

Recipe Arrangements

In addition to the sweet bean paste, you can also sprinkle sesame seeds if desired. On occasion, three botamochi large round rice cakes than the typical size may be prepared instead of putting in a box.

provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Mitsume no Botamochi (Sweet bean-filled rice cakes) ｜ Our Regional Cuisines

Ibaraki Prefecture