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🌸FOOD FOR THE EQUINOX🍂
Food plays an important roll at Higan (彼岸).
On the first and last day of the equinoctial week, rice dumplings (団子 'dango') are offered at the family altar. Rice cakes covered in bean jam (botamochi in spring and ohagi in fall) are presented mid-week.
Food plays an important roll at Higan (彼岸).
On the first and last day of the equinoctial week, rice dumplings (団子 'dango') are offered at the family altar. Rice cakes covered in bean jam (botamochi in spring and ohagi in fall) are presented mid-week.
You can read all about the spring and autumn equinoxes in these threads🧵⬇️
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#Kyoto #京都 #Japan #Ryoanji #Kinkakuji #龍安寺 #金閣寺 #彼岸
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#Kyoto #京都 #Japan #Ryoanji #Kinkakuji #龍安寺 #金閣寺 #彼岸
Botamochi and ohagi are popular during the equinoctial weeks, when they are made as sacred offerings & enjoyed as tasty snacks.
Glutinous rice is soaked, cooked and formed into a ball. Around this ball a thick sweet bean paste is packed on.
Photo thanks-tokubai.co.jp/news
Glutinous rice is soaked, cooked and formed into a ball. Around this ball a thick sweet bean paste is packed on.
Photo thanks-tokubai.co.jp/news
