🍱 Imobota

"Imobota" refers to botamochi (adzuki-bean covered glutinous rice balls) with taro inside. Glutinous rice was valuable, so taro was instead added to Rice flour, and its stickiness was used to make botamochi resembling that made with glutinous rice. It originates from the lifelong wisdom of farmers who value rice. It can be easily digested without feeling heavy, even if you eat a lot. In other prefectures, "Imobota" is made with potato or sweet potato, but "Imobota" in Nara is distinguished by its use of taro. There are many rice paddies in Nara and a flourishing taro cultivation, thus it was thought to use the familiar taro.