Botamochi is a wagashi made with glutinous rice, regular rice, and sweet azuki paste . They are made by soaking the rice for approximately 1 hour. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice. Botamochi is eaten as sacred food as offering during the weeks of the spring and the autumn Higan in Japan.
Another name for this kind of confection is ohagi, which the origin and the definition of is in argument but some people say uses a slightly different texture of azuki paste but is otherwise almost identical, it is made in autumn and some recipe variations in both cases call for a coating of soy flour to be applied to the ohagi after the azuki paste.