# Hanabiramochi

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Japanese sweet

Hanabiramochi Type Wagashi Place of origin Japan Main ingredients Mochi, miso, Gyūhi, burdock

***Hanabiramochi*** (葩餅) is a Japanese sweet (*[wagashi](/source/Wagashi)*), usually eaten at the beginning of the year.[1] Hanabiramochi are also served at the first [tea ceremony](/source/Japanese_tea_ceremony) of the new year.[2][3][4]

## Origin

The name "hanabiramochi" literally means "flower petal [mochi](/source/Mochi)". The original form of Hanabiramochi is *Hishihanabira*, a dessert that was eaten by the [Imperial family](/source/Imperial_House_of_Japan) at special events coinciding with the beginning of the year.

*Hanabiramochi* was first made in the [Meiji Era](/source/Meiji_Era), and is now a familiar New Year *[wagashi](/source/Wagashi)*.[3]

## Form

The exact shape of *hanabiramochi* is strictly defined by tradition. The white *mochi* covering is flat and round, folded over to form a semicircular shape, and must have a pink color showing through in the center of the confection, fading to a white at the edge. Unlike a *[daifuku](/source/Daifuku)*, the *mochi* must not completely seal the insides.

In the center of a *hanabiramochi* is a layer of *[anko](/source/Red_bean_paste)*, a sweet bean paste, commonly the white kind made from sweetened [mung beans](/source/Mung_beans). In the very center is a thin strip of sweetly flavoured *gobo* ([burdock](/source/Arctium_lappa)), which protrudes from the *mochi* on both sides.

## Significance and symbolism

Each element of the *hanabiramochi* is significant:

The red colour showing through the white *[mochi](/source/Mochi)* is not only appropriate to the celebration of the new year, but also evokes the Japanese apricot/plum (*[ume](/source/Ume)*) blossom, which in turn represents the purity, perseverance, and renewal associated with the New Year.

The *gobo* represents pressed *[ayu](/source/Ayu_sweetfish)*, a fish exclusive to East Asia, and a prayer for a long life.

## See also

- [Sakuramochi](/source/Sakuramochi)

- [Hwajeon](/source/Hwajeon)

- [Japanese New Year](/source/Japanese_New_Year)

## References

1. **[^](#cite_ref-1)** He, Yiting (2018). ["Culinary Integration and Sweet Imagination: The Case of Japanese Confectionery under Globalisation"](https://www.duo.uio.no/handle/10852/64328). {{[cite journal](https://en.wikipedia.org/wiki/Template:Cite_journal)}}: Cite journal requires |journal= ([help](https://en.wikipedia.org/wiki/Help:CS1_errors#missing_periodical))

1. **[^](#cite_ref-2)** Helstosky, Carol, ed. (2014). [*The Routledge History of Food*](https://www.taylorfrancis.com/books/edit/10.4324/9781315753454/routledge-history-food-carol-helstosky). Routledge. [doi](/source/Doi_(identifier)):[10.4324/9781315753454](https://doi.org/10.4324%2F9781315753454). [ISBN](/source/ISBN_(identifier)) [978-1-317-62113-3](https://en.wikipedia.org/wiki/Special:BookSources/978-1-317-62113-3).

1. ^ [***a***](#cite_ref-:0_3-0) [***b***](#cite_ref-:0_3-1) ["Hanabiramochi | Traditional Dessert From Japan | TasteAtlas"](https://www.tasteatlas.com/hanabiramochi). *www.tasteatlas.com*. Retrieved 2024-03-29.

1. **[^](#cite_ref-4)** Goldstein, Darra; Mintz, Sidney (2015). *The Oxford Companion to Sugar and Sweets* (Reprint ed.). Oxford University Press. [ISBN](/source/ISBN_(identifier)) [9780199313624](https://en.wikipedia.org/wiki/Special:BookSources/9780199313624).

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Adapted from the Wikipedia article [Hanabiramochi](https://en.wikipedia.org/wiki/Hanabiramochi) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Hanabiramochi?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.
