Autumn Equinox Taro Mochi Ohagi
The Autumn Equinox 秋分 is the 16th micro season in the 24 micro seasonal calendar marking the first day of Autumn and is known as Shūbun. Buddhists call the Autumn Equinox O-Higan or Aki no Higan. Higan translates to “other shore” meaning land of the dead. Higan is a special time for Buddhists in Japan as they believe that this is when the worlds between the living and dead are at their thinnest, thus at this time people pay respects to the deceased. In Japan people are very much in touch with the changing of the seasons. Aki 秋 is the word for autumn/fall in Japan and after the hot humid heat of the Japanese summer, people look forward to the cooling breezes and clear blue skies that the new season brings.
During the heat of the summer people loose their appetites so when autumn comes people refer to it as Shokuyoku no Aki (Autumn the season of Appetites).
There is a word in Japanese “Fuubutsushi” this refers to the little things that signal a change in the seasons, the feelings, scents, images and sounds that might evoke memories or anticipation of the coming season. I think when we become more aware of this it helps us to centre ourselves and celebrate the passing of time.
Every year I always like to make Ohagi a traditional type of Japanese wagashi (sweet) made from half pounded ( hangoroshi ) mochi rice with an anko filling and rolled in various toppings like kinako and ground sesame. You can also do a reverse one where the rice is the filling and the anko is on the outside. Ohagi おはぎ is named after the Japanese clover bush in the autumn, in the spring the same sweets are called Botamochi named after the tree peony botan.
In Japan it is traditional to take Ohagi along with flowers and incense to the graves of ancestors at this time as offerings. It is also said that Botamochi in the spring were made as a prayer for fertility and a successful growing season and Ohagi in the autumn was to give thanks to the harvest .
This year I decided to make my Ohagi with something a little different. Ohagi actually started as a sweet called “Kaimochi” which was first mentioned in the 13th century. This sweet is made by pounding both glutinous rice and satoimo “taro root” and covering with a layer of tsubuan bean paste. Satoimo are a starchy crop with a slightly nutty flavour and a creamy white sticky flesh. They look a bit like a cross between a kiwi and a coconut and are harvested in the autumn time around the same time as newly harvested rice. So I thought it would be perfect to make kaimochi for the autumn equinox.
To make x6 large or x12 smaller Kaimochi Ohagi you will need:
75g of glutinous mochi rice and 75g of Japanese rice (this equates to about half and half of a sushi rice cup used in your rice cooker).
You will also need x1 medium peeled taro root chopped into chunks, half a teaspoon of sugar and a pinch of salt. Along with your tsubuan sweet bean paste. Ohagi in the autumn normally has tsubuan a chunky bean paste and the Botamochi in the spring uses the smoother koshian.
Method:
1: Wash and rinse your rice together until the water runs clear then tip this into a sieve and leave to air for ten minutes.
3: Put your rice in your rice cooker with 1 1/2 rice cooker cups of water ( this is about 200ml). Add the sugar and leave for at least two hours to soak.
4: Peel one medium taro potato and chop into small chunks, wash the starch off the taro in water.
5: Add the taro to the top of the rice and cook on a white short grain rice setting until it’s done if you have a rice cooker.
5. When the rice is cooked add a pinch of salt and while hot mash the rice and taro potato together I like to use a surikogi to do this that comes with a suribachi grinding bowl. Make sure to leave a little grain in the rice, the taro will make the mochi rice even more sticky.
6. Have a bowl of water to hand and divide the rice into six equal pieces. When the rice is easy to hold dampen your hands and roll each section into a ball then flatten in to an oval shape. Do this with all the rice. Alternatively divide the balls again to make twelve if you want smaller Ohagi .
7. Then cover each rice ball in your bean paste. I do this by rolling the bean paste into a ball then flattening it out and places the rice ball on the top then moulding the bean paste all the way around the rice ball.
If you wanted to make smaller Ohagi and divided each rice ball further into another six to make 12 rice balls, you can also make Ohagi with bean paste in the middle and rice on the outside. Then you can roll it in ground black sesame seeds or kinako (soy bean flour). You can view this further on previous posts just search Ohagi.
Red azuki beans are often used as an auspicious colour. The deep red was believed to console ancestral spirits and offer protection. The use of red and white in Japanese cuisine is also used for times of celebration like Sekihan glutinous rice cooked with azuki beans eaten for birthdays, graduations, weddings, and new year.
As the leaves change colours and the air turns crisp, the comforting palette of Japanese tableware becomes the perfect backdrop for the hearty and flavoursome dishes of the season. This is why I chose to serve my wagashi on this Hozan Kiln Botamochi Bizen Ware Half-Round Plate. Especially as the name of the plate is Botamochi .
Bizen ware is a traditional stoneware produced in the Ibe area of Okayama Prefecture. It is one of the oldest ceramics in Japan, and is made using the “Yakishime” technique, in which pieces are fired at high temperatures without glaze to make them durable and water-resistant.
Bizen ware is called “the art of clay and fire” for the exquisite colors and patterns produced by the kiln’s flames, and is characterized by its minimalist, “Wabi-sabi” design. You can read more about how this earthy rustic stoneware is made on the Musubi kiln website where this plate is from www.musubikiln.com
Why not try making Ohagi to welcome in the autumn season and give thanks to the harvest. I have never tried using taro root in Ohagi before and I found it made the rice so creamy and delicious I’d definitely recommend giving it a try.
You can normally find taro root in Asian grocery stores. Ohagi is best eaten on the day of making and leaving no longer than two days in an airtight container.
Shunzo started to travel back and forth from Japan to Devon to help with supporting the production of tofu. In 2022 Shunzo moved to Devon with his family to start a new challenge with the Dragonfly team. “Shizenno Megumi” means natures best, the brand was started to follow the traditional style of tofu making in Japan. Working as a parent company with Dragonfly Foods in Devon they are BRC A+ soil association approved. Using Nigari as a coagulant the tofu requires intensive control to coagulate the rich soymilk. Nigari naturally promotes umami and sweetness, Nigari derived from the Japanese word for “bitter” is a product created through harvesting sea salt and letting the water evaporate. Nigari contains a high concentration of minerals such as magnesium, potassium, calcium, iron, copper, zinc, selenium and chlorines. The delicate soft tofu is hand crafted in Devon using Japanese techniques by a small group of passionate members bringing traditionally made Japanese style tofu to the U.K.
Spices: x1 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, x1 teaspoon of mixed herbs, x1 teaspoons of cayenne pepper.
Add the pulsed walnuts and the rest of the ingredients and give it all a good mix.
Line a baking sheet with parchment paper and spread out the mixture.
Place in a preheated moderate oven and bake for 30 minutes, then take the baking sheet out of the oven and give the tofu mixture a good mix round and spread it back out again. Place the tray back in the oven for 10 minutes and repeat again until all the mixture is dried out. Now your tofu taco mixture is ready to use.
Second meal idea is of course taco rice
I had just recently acquired some tomatillos that come wrapped in a papery inedible husk which you must remove first.
Wash them and slice into halves or quarters depending on the size. Toss lightly in olive oil and a little sprinkle of salt and roast in the oven.
While that’s being done toss some padron peppers in a little olive oil and blister them on high heat in a pan.
When they are done leave to cool. Slice one small red onion and one bulb of myoga ginger and add to a bowl. Myoga ginger can be found in some Asian super markets I have seen it in Ichiba in London and I buy mine from a Japanese store called Natural Natural in London. Myoga ginger doesn’t taste like ginger and is an edible flower bud. Add to this the juice of half a lime and 1/4 teaspoon of salt. Give it a mix and let it rest. When your tomatillos are ready leave to cool and chop finely your padron peppers then add both into the bowl with the onion and myoga. Finally add some chopped coriander and give it all a final stir.
You will also need a packet of vegan ramen and toppings.
My toppings were vegan tofu taco mince, steamed bean sprouts, chingensai (pakchoy), Hokusai (Chinese cabbage), sweet corn, pea shoots, sliced pickles, lotus root, padron peppers and chilli threads. Choose what toppings you like and prepare these in advance.
When your ramen is ready drain and divide into two bowls and pour over your sesame soy milk. Drizzle with extra chilli oil for heat. Add your toppings and you’re done.
Pour in the Yuzu lemonade, Yuzu juice and soy cream and give it a good mix to form into a sticky dough.
Dust the top with flour and turn out onto a work surface and dust again and give it a knead so it’s less sticky and comes together.
Place each scone on your baking sheet. Keep cutting and gathering the dough until it’s all used up.
Using a pastry brush lightly dust the tops with Yuzu juice and sprinkle on some extra sugar. Bake in the oven until risen and golden around 15 minutes.
Leave to cool and slice in half adding whipped cream and jam.
I used Oatly creamy oat fraiche as it’s nice and thick and you don’t have to whip it.
Why not try Yuzu jam from the Wasabi Company ( link at the side or bottom of the page depending on your browser.
Then tip the soy milk solids out into a bowl and add all of the other ingredients and give it a mix. Add to a bowl and leave over night in the fridge.
Now here comes the part that takes a little time. Each edamame comes with a thin membrane you will need to slide this off.
Do this until you have finished all the edamame. Use this time to really focus on the task and try to clear your mind of all other thoughts.
Put your edamame into a blender something like the ones used for smoothies works best.
Then tip out the liquid through a strainer retaining both. Add your edamame pulp back to the blender and blend again as fine as possible, finishing off by adding back the liquid again to combine.
Add to a pan 40g of kuzu root (if it comes in chunks grind it into a fine powder first. Then add a little of your liquid to make a paste then add the rest of the liquid to the pan.
Give it all a good mix and turn on the heat. Heat the edamame and kuzu liquid stirring continuously until it thickens to the consistency of thick custard.
You can purchase these from Global Kitchen a great place for all Japanese kitchen utensils and more. If you don’t have one you can use a plastic container.
When cool it should already be set. Cover with some plastic wrap and chill further in the fridge for a few hours. When ready take your set edamame dofu and cut it into squares.
Serve with a sweet soy sauce.
The filling is simple to make with just tofu, vegan kewpie mayonnaise, Dijon mustard, turmeric, nutritional yeast and kala namak (fine black salt).
Cut the sandwich into small bite sized squares. 
Then remove and roll them in sugar. Eat them while warm.
The 
In episode 7 we see the girls on a day out 
The stones lie just north of the Kamo Ohashi bridge, near where the Kawaramachi and Imadegawa roads meet, close to Demachiyanagi train station. It is line of giant turtles which stretch across the waters. A fun place to hop along the river playing on the stones.
In the same place is Tatsumi Bridge(
You can also wonder down the Shirakawa-Sui 
In episode 2 Kiyo, Sumire and the Maiko left for Yasaka shrine (
Despite the considerable decline in the number of geisha in Gion in the last century, the area is still famous for the preservation of forms of traditional architecture and entertainment. Part of this district has been declared a national historical preservation district. The City of Kyoto has undertaken a number of restorative projects to enhance the beauty and historical authenticity of Kyoto’s Gion Hanamachi a district where geisha live and work.
Kiyo returns to the house to make tonjiru a classic comforting dish which translates to pork (ton) soup (jiru). The soup is full of seasonal root vegetables. She makes it while the characters are practicing for “Obake” a seasonal annual performing carnival event involving geiko and maiko houses.
For the vegetables I wanted to make it as near to the original one Kiyo made so I used onion, carrot, daikon, green onion, taro ( satoimo), konnyaku and miso.
photo minus the daikon as I forgot to put it in the photo.
Add 500ml of water to the vegetables and the same in kombu dashi. Gently mix and simmer with the lid on until the vegetables are tender adding more dashi if needed.
Finally add your chopped green onion and spoon in to a bowl to serve.
They are masters of brewing this particular soy sauce and rely on traditional principles of giving the soy sauce time to mature in wooden barrels under strict temperature controls. Thus producing a lighter soy sauce that is sweeter in flavour. I bought Udon noodles by Clearspring which are organic and are vegan and made by an artisan family producer in Japan. The kombu I had was also from Clearspring and is a sustainable harvested kombu from Hokkaido. I managed to get some naga negi from natural natural an amazing Japanese super market in London and also picked up some frozen aburaage.
Prepare your aburaage from defrosted. Place your aburaage in a colander and pour over boiling water to remove the excess oil then blot with kitchen towel. Slice your aburaage into strips like Kiyo did with hers.
Slice your green onion diagonally.
Per person you will need 3 cups of dashi add this to a pan with soy sauce, mirin and sugar. ( This is why I decided not to pre season my aburaage as it will be cooking in this liquid). Bring your dashi to a gentle simmer and drop in your sliced aburaage.
Cook your udon as the package instructions direct. Drain and divide into your bowls. Pour over your hot dashi broth with aburaage and add your green onions and grated ginger.
A perfect hearty noodle dish full of rich flavour you can serve at any time but especially when you’re in need of some series comfort food.
Finish with the shiso leaves if you have them. Dip the underside of the leaves in potato startch before dipping one side only in the batter. Drop them for a few seconds in the oil until the batter is crispy then remove.
You can make this with 1/2 cup of dashi (kombu and a dried shiitake left over night in 1 litre of water then discarded.) Add to 1/2 cup of dashi, 3 tablespoons of tamari and 2 tablespoons of mirin. I also love the concentrated noodle broth by clear spring just use four parts water to one tsuyu which makes it super easy and quick to use.
You can also add your tempura on top of rice this is known as “Tendon” Tempura rice bowl.
Another variation could be Tempura soba in a hot broth. Just use the clear spring concentrate for ease or make tsuyu and add more dashi and tamari to taste. You can also add maybe some steamed greens and chopped green onion. Be sure to add your tempura at the last minute.
Kiyo makes karaage as a surprise for Sumire but it turned out to be a celebration meal as Sumire is told she will be officially a maiko earlier than expected. As they both sit in the kitchen it is then that Sumire asks Kiyo that when she is officially a maiko she would like the tiny sandwiches eaten by maiko that do not ruin their makeup. She explained she had always dreamed of having them. It was decided that Sumire will have a maiko name “ Momohana” taken from sister Momoko and combined with hana. Momo means peach in Japanese and hana means flowers so Sumire’s new name is peach blossom.
Ain Soph Journey in Shinjuku Tokyo Metro Shinjuku Sanchome station exit C5 is the birthplace of their so called “Heavenly Pancake” and indeed they are.
There is also another location in Ikebukuro 10 minutes from the station.
Which ever one you visit along with their delicious menu I recommend you try their pancakes.
Serving up vegan and with the exception of their pasta dishes gluten free food, Choice was opened by a doctor who is keenly aware of the impact of healthy food on health and happiness. Why not start your day with some delicious healthy pancakes if you’re visiting Kyoto.
Leave for the chia seeds to swell and make the batter thicker for about 5 mins. While that’s happening heat a nonstick frying pan on high heat and wipe over with coconut oil using a paper towel. Wipe the inside of two pancake rings with coconut oil and leave them to warm on the frying pan. If you do not have pancake rings you can make the matcha muffin pancakes without. Now turn the heat down to very low and spoon your mixture into the pancake rings if using.
Cook on the other side for a further ten minutes, then if using a pancake ring ease the edges with a knife and lift the pancake ring off.
Transfer to a plate adding vegan cream, fruit and extra maple syrup to pour over. Finish with a dusting of icing sugar.
If you’re visiting Kyoto no visit would be complete without a visit to the so called “Kyoto’s Kitchen” which is Nishiki Market. A narrow five blocks long shopping street lined by more than one hundred shops, which is 400 years old.
There is so much to see and taste, the lively market has all things food related from fresh pickles, to knives, cookware to yuba and is a treasure trove of culinary delights.
Kiyo decides to take the nasu back to the Maiko House, we see her scoring thin cut into the nasu before she sautés them and then simmers them in a dashi broth. This method is called “Kakushibocho” and is a technique used so that the eggplant will absorb the flavours of the broth better.
Placing a few in a bowl she hands them over to “Mother” to try. Both Mother and Sumire’s father who comes to visit and try’s them find them nostalgic. Often the case with home cooked meals.
Remove from the heat and leave to cool in the broth in the fridge preferably over night. To serve cut your eggplant into bit sized pieces and add to a serving bowl with a little of the broth topping with some slices of peeled ginger or grated daikon radish to garnish.
Repeat the process again adding a little oil and wiping it off before you pour each batter.
Do you know the Japanese anime and manga character 
The film is about Sentari who runs a shop where he makes and sells dorayaki pancakes filled with sweet bean paste. He advertises for an assistant, Tokue, a 76-year-old woman responds. After tasting the sweet bean paste that Tokue makes, Sentari is astonished. A lovely heartwarming film.
