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Jubako-iri-botamochi / Ohagi (Boxed Sweet Red Bean Mochi) ｜ Our Regional Cuisines

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  • Chiba Prefecture

    Jubako-iri-botamochi / Ohagi (Boxed Sweet Red Bean Mochi)

Jubako-iri-botamochi / Ohagi (Boxed Sweet Red Bean Mochi)

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  • Main lore areas

    Hokubu area

  • Main ingredients used

    Glutinous rice, Short-grain rice, Azuki (red beans)

  • History/origin/related events

    “Jubako-iri Botamochi” is not made by rolling each botamochi individually. Instead, it consists of layers of glutinous rice and sweet bean paste arranged in a tiered box, and people can take as much as they like. This tradition originated from the custom of making and distributing “Jubako-iri Botamochi” as a celebration three days after the birth of the first child. In times when obtaining sufficient food was challenging, this large botamochi, made with nutrient-rich glutinous rice and azuki beans, was given to mothers shortly after childbirth to provide essential nutrients for child-rearing. Glutinous rice and azuki beans were believed to enhance breast milk production. Additionally, there is a belief that azuki beans ward off evil spirits. Referred to as “Mitsume no Botamochi” due to the celebration on the third day, this tradition is still practiced in some regions, including Ibaraki Prefecture (Kashima City, Kamisu City, Mito City, etc.), Chiba Prefecture (Choshi City, Ichihara City, etc.), Kanagawa Prefecture, Aichi Prefecture, and others.

  • Opportunities and times of eating habits

    It is made for festivals, celebrations, and the equinoxes. For festive occasions, fill the stacked boxes with three layers in this order: red bean paste, Okowa (steamed glutinous rice), and red bean paste. For non-festive occasions, it is placed in two layers, in this order: Okowa (steamed glutinous rice) and sweet red bean paste.

  • How to eat

    First, cook and steam glutinous rice and short-grain rice. Instead of shaping the rice into individual rice cakes, it is spread directly in a layered manner in a jubako (a multi-tiered box). Anko (sweet red bean paste) is then placed on top. Alternatively, the layers can be arranged as anko, glutinous rice, and anko. People can take as much as they like and eat. Some may prepare three larger-sized botamochi without using a jubako.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Even now, in the northern part of Chiba Prefecture, this celebratory custom persists, and "juubako-iri botamochi" is made as a home-cooked delicacy. It can also be purchased at traditional Japanese sweet shops and elsewhere.

RECIPE

Ingredients (5 servings)

  • Glutinous rice 250g (cooked glutinous rice, approx. 500 g)
  • Sweet red bean paste 500g

How to cook

  • 1. Steam the glutinous rice (or cook it in a rice cooker) , make Okowa (steamed glutinous rice).

  • 2. Make red bean paste by adding an equal amount of sugar to the red beans (Alternatively, you can use commercially available sweet red bean paste).

  • 3. In a jubako (tiered lacquerware box), for celebratory occasions, layer it with red bean paste, Okowa (steamed glutinous rice), and then red bean paste. For not celebratory occasions, layer it with Okowa (steamed glutinous rice) and then red bean paste.

provider : Tomoko Watanabe

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

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