Ohagi, ko botamochi, sune zane-zane masu shinkafa waɗanda ake yin su da shinkafa mai yaduwa . Suna cin abinci a lokuta masu ban dariya a cikin bazara da kaka, lokacin hutu na Buddha da ƙungiyoyi na Japan suka yi a lokacin duka equinoxes. Sunan, ohagi, ya fito ne daga furen kaka, hagi (shukiyar daji). A al'ada, ana yin biki na shinkafa mai kyau a lokacin bazara mai suna botamochi wanda ake kira bayan furen spring, botan.
Wannan girke-girke yana kira ga nau'i nau'i biyu: shinkafa da Jafananci. Rashin shinkafa shinkafa ne mai sassauci, sau da yawa shinkafa mai girma a kudu maso gabashin Asia. An kira shi da jin dadi ba saboda yana dauke da mannewa ba, amma saboda tsayinta. Mochi kyautar shinkafa ne na kasar Japan da aka yi daga shinkafa mai yalwa. Rashin shinkafa na kasar Japan wani ɗan gajeren hatsi ne, shinkafa shinkafa. Kuna iya yin amfani da shinkafa shinkafa ko kayan dafa don wannan girke - kawai gyara lokaci idan kuna dafa shinkafa cikin tukunya a kan kuka.
Abin da Kayi Bukatar
- Ga Rice bukukuwa:
- 2 1/2 kofuna na shinkafa mai sutsi (mochi gome)
- 1/2 kofin shinkafa na Japan
- 3 kofuna waɗanda ruwa
- Ga Toppings:
- 3/4 lb. anko (
- mai dadi azuki wake manna )
- 1/2 kofin crushed walnuts da 2 tbsp. sugar, ƙasa tare
- 3 tbsp. black sesame tsaba da 1 1/2 tbsp. sugar, ƙasa tare
- 1/3 kofin kinako (soy wake foda) da kuma 2 tbsp. sugar, mixed
Yadda za a yi shi
- Saka biyu shinkafa a cikin kwano ka kuma wanke tare da ruwan sanyi. Drain da shinkafa a cikin colander kuma ajiye shi tsawon minti 30.
- Sanya shinkafa a cikin shinkafa shinkafa kuma ƙara 3 kofuna waɗanda ruwa. Bari shinkafa ta jiƙa a cikin ruwa tsawon minti 30. Fara mai dafa.
- Sanya shirye-shiryen da aka shirya a cikin ɗakuna.
- Lokacin da aka dafa shinkafa, bar shi ta motsa na mintina 15. Mash da shinkafa tare da katako na katako ko cokali har sai an tsaya. Wet hannayenka da kuma nuna shinkafa a cikin kwallaye masu kyau. Rufe rumfunan shinkafa da daban-daban toppings kuma ku bauta.