I don’t know about you, but when I think of Spring I think of green foods- and matcha green tea. 


It seems I am not off-course with this association, because in the Spring is when tea leaf buds are harvested for production. And buds = new life

In the Autumn is usually when new matcha teas are ready for tasting. 


In Japan, a traditional sweet enjoyed with matcha and seasonally eaten during the Spring and Autumn equinox is ohagi/botamochi. Ohagi is the name of the Autumn version, and Botamochi is the name for the Spring one.

They were also offered at these times to deceased ancestors as a Buddhist practice, to help them "cross over' into enlightenment by supplying them nourishment.


Here is a simple recipe for botamochi. I sub sugar with coconut nectar sugar, but if you’d like to stick with regular sugar that works as well. 

Some ingredients may need to be found in a Japanese supermarket, health food store or online. 



(Yields about 16 pieces)

2 cups brown mochi rice aka glutinous rice (rinsed)

2  1/2 cups water


For ground roasted soybean topping:

1/4 cups kinako (aka ground roasted soybean) +

1 1/2 Tablespoon coconut nectar sugar


For black sesame topping:

1/4 cup ground black sesame +

1 1/2 Tablespoon coconut nectar sugar


-After rinsing, place the rice and water in a rice cooker and start cooking.

-When the rice is finished cooking, allow to sit for a few minutes.

-Lift the lid and allow to cool a few more minutes.

-Wet a pestle and mash the rice halfway so that there are mushy bits as well as pieces of rice intact. 

-Wet your hands and take a small amount of mashed rice and roll into a circle or round oblong shape.

-Wet hands every time while rolling each one, and store the mochi balls on plates. It will yield about 16 balls. 

-In two separate bowls, assemble topping mixtures. Half of the balls will be covered in one topping, and the other half covered with the other. 

-Put the balls in the bowl with topping. Roll and lightly press the topping onto them. Store them on plates.

-Enjoy with hot matcha tea!


Much Love,


AuthorLitha Rose Brucia