Hanabiramochi

Hanabiramochi is a delightful Japanese confection traditionally enjoyed at the beginning of the year, particularly during the first tea ceremony of the new year. The term "hanabiramochi" translates to "flower petal mochi" and this sweet treat is deeply rooted in Japanese culture.

Originally known as Hishihanabira, this dessert was once reserved for the Imperial family for special occasions at the start of the year. The version of Hanabiramochi we enjoy today was first created during the Meiji Era and has since become a staple wagashi (Japanese confection) for New Year celebrations.

The shape of hanabiramochi is distinctive. It features a flat, round piece of white mochi that is folded into a semicircle. The mochi is pink in the center, gradually fading to white at the edges, and it doesn't completely envelop the fillings inside. Inside, you'll find a layer of anko, which is a sweet bean paste. The anko in hanabiramochi is usually made from sweetened mung beans and is white in color. Additionally, there's a strip of sweetly flavored gobo (burdock) that protrudes from both sides of the mochi.

Each element of hanabiramochi carries symbolic meaning. The red color peeking through the white mochi symbolizes New Year celebrations and resembles the Japanese apricot or plum (ume) blossom, which stands for purity, perseverance, and renewal. The gobo represents pressed ayu, a fish native to East Asia, symbolizing a wish for longevity.