# Hangoroshi ｜ Our Regional Cuisines

**Cuisine Name**: Hangoroshi

**Region**: Our Regional Cuisines

## Main Lore Areas
Toshin Area

## Main Ingredients Used
Glutinous rice, Short-grain rice, Azuki beans (Red beans), Kinako (Roasted soybean flour)

## History, Origin, and Related Events
"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.

## Opportunities and Times of Eating Habits
"Minagoroshi" is considered a celebratory food for special occasions, while "Hangoroshi" is eaten as a festive dish closer to the ordinary, everyday life celebrations.

## How to Eat
"Half-goroshi" refers to mochi rice that is partially pounded, and it is generously coated with sweet red bean paste or roasted soybean flour (kinako). There are various variations of "ohagi" (botamochi), including those with walnuts, sesame seeds, nori (seaweed), edamame, and more. The round shape is for offerings to Buddhist deities, while people often shape them into a square or rectangular form.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The dialect for "Half-goroshi" is still used, and when making ohagi or gohyakumochi, the rice grains are partially pounded.

## Ingredients
- Glutinous rice: 2 cups
- Short-grain rice: 1 cup
- Tsubuan(=Sweet red bean paste): 240g
- Kinako (=Roasted soybean flour): 2 tbsp.
- Sugar: 1.5 tbsp.
- Salt: A pinch
- Surigoma(=Ground sesame seeds): 3 tbsp.
- Sugar: 2 tbsp.
- Salt: A pinch

## Recipe
1. 1. [Preparation (Anko)](1)Wash the azuki beans and boil them with about three times the water. Once it boils, pour off the water and boil again. Drain in a sieve.(2)Add water again (about three times the amount) and cook until soft while removing impurities.(3) Knead over low heat while adding sugar about 3 times. (Also add salt.)
2. 2. Combine glutinous rice and non-glutinous rice, soak in water in a rice cooker for at least 30 minutes, then cook.
3. 3. Mix everything and partially pound the mixture with a wet surikogi (=Japanese mortar).
4. 4. Form into 50-60g balls, coating them with soft sweet red bean paste, soybean flour seasoned with sugar and salt, and ground sesame seeds. (Form them round for Buddha and square for oneself.)

## Provider Information
provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography), Hiragana Cooking: 100 Year Recipes to Pass on to Your Great-grandchildren" (Shinshu Hiragana Cooking Popularization Team)

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