* A bit like [[dango|団子]], it's a sweet with lots of history, but more of a Buddhist connection: The あん wards of the evil spirits and thus "protects" the rice (offered to ancestors at equinoxes).
   * In autumn, you'd call them おはぎ (like the //bush clover//, often using 粒あん), in spring you'd call them ぼたもち (//peony//, and normally use こし餡)
         * In summer, you can call them 夜舟
         * In winter, 北窓
   * It's not truly もち dough, because it still has some texture; and often mixes glutinous and non-glutinous rice.
   * Can be coated in just あん, but also ごま・青のり・きな粉　(mixed with sugar)・ずんだ・walnuts... (But 青のり I found absolutely sickening, even if diluted in きな粉 🤢). For ごま and walnuts, grind them up in a すり鉢 with some soy sauce and sugar.

===Recipe===
   * 140 gr 餅米
   * 200 gr water

Sit overnight, then cook with a very good pinch of salt. Pound, but leave some texture.

   * 25 gr of あん for wrapping around the もち, or 17 gr if its the other way around.

===作り方===
   * You can 絞り them with a 茶巾 (or plastic wrap) to make them somewhat oval shaped.
   * Traditionally, it's あん //around// the rice; but if you then roll them in something else, it's common to have the rice around the あん.