September 23rd is a Japanese national holiday known as “Ohigan”. The spring and autumn equinox, the time of year when the day and night are of equal length. It is also a time of transition, from the short days of winter to the long days of summer.
Aside from the seasonal aspect, the Ohigan also represents the transitions of human life, from the sunny summer of life to dark winter of death. Thus Ohigan is a time to remember those who have passed on, particularly our ancestors and loved ones.
暑さ、寒さもお彼岸までと毎年心待ちにしている9月23日。しかしながら、台風の影響でゲッ、涼しくなるどころかまた30℃を越す日々が続きそうですね。しかし、今年は100歳を迎えたお姑さんに大好物の「芋羊羹」を作ってあげることに。ここ数日、サツマイモをみては吟味しながら買ったのが「紅あずま」。サツマイモだよりの直球レシピはサツマイモが不出来だとほぼ失敗に終わりますが今回は甘いサツマイモにあたりクリーミーな芋羊羹に出来上がりました。
時短派：芋羊羹の制作はいたって簡単。時短派は茹でるよりレンジでチンも可能。 (see video)
As long as you have a sweet and delicious sweet potato, it’s not difficult to make at home. (see video)
もっぱら購入派：いや、いや。つくるよりもやっぱ買った方がいいという方は下記ここのリンクから。
For those who are not so eager to make this at home, here are links to where you can get good sweet potato yokan.
The typical food prepared during Ohigan is the botamochi (ohagi) but this year, I decided to prepare this sweet potato cake called ‘imo-yokan (sweet potato gelled boxed cake)’ , also a traditional Japanese confectionery for my mother in law turned 100 years old and one of her favorite sweets.
Gelled Aduki Paste (Yokan) with Chestnuts （栗蒸し羊羹） is another variation which I make during the chestnut season.
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