🍡 Hagessho Mochi/Komugi Mochi/Sanaburi Mochi

The 11th day after the summer solstice is known as "Hagessho." In the Nara Basin, the wheat harvest ends and the first stage of the rice planting is completed around the time of "Hagessho," so "Hagessho Mochi" is made as a way to take a break. "Hagessho Mochi" is made by mixing tsubushi komugi (crushed wheat) and glutinous rice, so it is sometimes referred to as "Komugi Mochi." It is also called "Sanaburi Mochi," as it is eaten at the Sanaburi ceremony to thank the gods of the rice paddies after the rice planting.