🍱 Oshaka Kogori

“Oshaka kogori” is eaten on Buddha's Birthday which is on April 8th of each year and is served with “amacha” (=Japanese herbal tea made with fermented five-leaf ginseng leaves). “Oshaka kogori” is “dango” (=Japanese dumpling) made with wheat flour, sugar, and roasted soybeans. The ingredients used differ depending on the family and region that makes it and sometimes, rice flour is used instead of wheat flour. Some people also like to add small rice crackers, walnuts, and raisins. The name “oshaka kogori” describes the bumpy head of the Buddha and when people eat “oshaka kogori,” it is said that they become wiser, like the Buddha. “Kogori” means “lump” in the local dialect. Flowers and offerings to the Buddha are called “hanakugo,” which sounds like the Japanese word for dried snot, which is “hanakuso.” This is why some people call “oshaka kogori,” “oshakasama no hanakuso,” meaning that the dumplings are described as something so small as dried snot, as a form of modesty. It is also said that eating “oshaka kogori” allows one to live a life of good health.