🍱 Hangoroshi

"Hangoroshi" refers to "botamochi" or "ohagi" in Nagano Prefecture, and it indicates the state of mochi rice that is pounded until it becomes semi-crushed with a surikogi (pestle). Additionally, when it is pounded even more finely, it is called "minagoroshi," adding a touch of humor to the ways of eating. It is a convenient dish for weddings, funerals, and other occasions that was devised by busy women engaged in household chores and farming. In spring, it is called "botamochi," and in autumn, it is called "ohagi," but they are essentially the same thing. In addition to the classic adzuki beans and roasted soybean flour (kinako), there are variations that generously sprinkle egoma (perilla seeds) or walnuts. The Ueda region, which receives little rainfall, is suitable for cultivating walnuts, making it a high-quality walnut-producing area. Ohagi, eaten with a walnut sauce seasoned with soy sauce and sugar, has become a specialty in the city of Tomi. There is an old saying that goes, "Thunder from afar and botamochi next door are things that seem to come but never do," expressing the desire to share this dish. Red adzuki beans have long been believed to have the power to ward off evil, and they have always been used in celebratory meals.