The Difference: Ankoro Mochi vs Bota Mochi vs Ohagi
Often used in traditional Japanese confections or “Wagashi (和菓子)”, “Mochi (餅)” is a plain white rice cake made of glutinous rice called “Mochi-Gome (もち米)”.
When Mochi is used in Wagashi sweets, it is typically covered in something sweet, and the quintessential example of such sweet coverings is sweetened Azuki red bean paste called “Anko (餡子)” or “An (餡)”.
The confection of Mochi rice cake entirely covered in Anko actually has 3 different names, “Ankoro Mochi (あんころ餅)”, “Bota Mochi (ぼたもち)”, and “Ohagi (おはぎ)”, and as I wrote before, Bota Mochi and Ohagi are basically the same things.
How Ankoro Mochi Differs from Bota Mochi or Ohagi
Then, how does Ankoro Mochi differ from Bota Mochi or Ohagi? This time, I will talk about it.
Ankoro Mochi (あんころ餅)
Coated in a layer of sweet Anko red bean paste, Ankoro Mochi is a soft, smooth, sticky rice cake made only with glutinous rice “Mochi Gome”.
One theory holds that Ankoro Mochi used to be called “Ankoromo Mochi (餡衣餅)” which was later abbreviated to Ankoro Mochi.
Ankoromo is a compound word composed of “An (餡)” and “Koromo (衣)” that refers to a covering or coating, by the way.
Bota Mochi (ぼたもち) or Ohagi (おはぎ)
Meanwhile, the rice dough of Bota Mochi or Ohagi is often made from a mixture of glutinous rice “Mochi-Gome” and non-glutinous rice “Uruchi-Mai”.
Besides, compared to Ankoro Mochi, the rice cake Bota Mochi (Ohagi) has a coarse and a bit grainy texture because in the making the rice grains aren’t completely pressed flat but are lightly pounded.
It could be said that Bota Mochi and Ohagi are essentially the same things as Ankoro Mochi, but the latter is distinguished from Bota Mochi or Ohagi especially in that it has a smooth glutinous rice cake inside.